Best 4 Sourdough Stuffing With Kale And Dates Recipes

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SOURDOUGH STUFFING WITH KALE AND DATES



Sourdough Stuffing With Kale and Dates image

This stuffing from the chef Suzanne Goin, a Los Angeles native, pays tribute to California, with nods to the sourdough that you associate with fog-strewn San Francisco and to the almonds and dates of the Central Valley. Turkey sausage, kale and sliced chiles are also tossed into the mix. As Ms. Goin explained, "There is no egg and no real attempt to emulsify it like your mom's stuffing - it's loose, laid-back and doing its own thing, California-style."

Provided by Jeff Gordinier

Categories     dinner, stuffing and dressing, side dish

Time 1h15m

Yield 8 servings

Number Of Ingredients 15

1 (1-pound) loaf sourdough bread
10 tablespoons extra-virgin olive oil
1 pound turkey sausage, casing removed
2 cups diced onions
1/2 sprig rosemary
2 teaspoons thyme leaves
2 sliced chile de árbol
1 teaspoon kosher salt, plus more to taste
Black pepper, to taste
1 pound lacinato kale (also known as Tuscan kale or cavolo nero), about 2 large or 3 small bunches, tough rib stems removed and roughly chopped
3 ounces deglet noor dates (about 16), cut in half lengthwise
1 cup dry sherry
2 cups chicken or turkey stock
4 tablespoons unsalted butter
3/4 cup roughly chopped toasted almonds

Steps:

  • Heat oven to 400 degrees. Cut the crust off the bread and tear remaining loaf into 1-inch croutons. Place torn bread on a rimmed baking sheet and drizzle with 4 tablespoons olive oil, squeezing and tossing bread with your hands to help it absorb the oil. Transfer to oven and toast, tossing once or twice, until croutons are golden brown and crispy on the outside but still a little soft and tender inside, 12 to 15 minutes. When croutons have cooled, place them in a large bowl.
  • Heat a large pot or Dutch oven over medium-high heat. Add 2 tablespoons olive oil and crumble sausage into pan. Sauté, breaking up sausage with a wooden spoon, until browned and just cooked through, 5 to 7 minutes. Transfer sausage to the bowl with the croutons using a slotted spoon.
  • Return the pot to medium heat and add 2 more tablespoons olive oil, the onions, the rosemary sprig, the thyme and the chile. Season with 1/2 teaspoon salt and a few grinds of black pepper. Continue cooking another 3 to 4 minutes, stirring often, until onion is soft and starting to color slightly.
  • Add half the kale and the remaining 2 tablespoons olive oil to the pan. Use tongs to turn the greens to coat them in oil and help them wilt and cook down. When there is room in the pan (from the greens wilting), add the rest of the kale and season with another 1/2 teaspoon salt and a few grinds of pepper. As soon as all the kale has wilted, transfer mixture to the bowl with the croutons and sausage. Remove rosemary. Add dates and stir well to combine.
  • Return pot to stove over high heat and carefully pour in sherry. Boil until sherry is reduced by three-quarters, then add stock. Boil until mixture is reduced by half, then swirl in butter until melted.
  • Pour hot liquid over crouton-kale mixture. Add almonds and toss well to combine; using tongs or your hands, squeeze and massage the stuffing to integrate the flavors and make sure bread has really soaked in all the liquid.
  • Transfer stuffing to a ceramic baking dish or casserole. Cover and bake 15 minutes in the 400-degree oven. Uncover and bake 10 to 15 more minutes, or until top is golden and crisp.

Nutrition Facts : @context http, Calories 634, UnsaturatedFat 25 grams, Carbohydrate 55 grams, Fat 36 grams, Fiber 7 grams, Protein 24 grams, SaturatedFat 8 grams, Sodium 796 milligrams, Sugar 15 grams, TransFat 0 grams

THE BEST SOURDOUGH STUFFING



The Best Sourdough Stuffing image

This is the best Thanksgiving stuffing I've ever made or eaten. The cubed sourdough bread and bountiful herbs impart such delicious flavors that you'll want to make it year-round. Used bread from your freezer stash or bake one or two quick No Knead Sourdough Breads a few days or weeks ahead.

Provided by Melissa Johnson

Categories     Recipes

Time 1h35m

Yield 8-12

Number Of Ingredients 16

1 cup unsalted butter (227 grams / 16 Tbsp) You can use half butter and half olive oil if you prefer.
2 large onions, diced
3-4 celery stalks, diced
8-10 mushrooms, chopped (227 grams / 8 oz)
6 garlic cloves, minced
1/2-1 tsp salt
1/2-1 tsp pepper
1/4 cup chopped fresh sage
1/4 cup chopped fresh tarragon or parsley
2 tablespoons chopped fresh rosemary
12-14 cups of cubed sourdough bread, stale or toasted (about 1½ loaves' worth)
3 cups vegetable, chicken, or turkey stock, divided
2-3 large eggs
Additional fresh herbs for sprinkling
Optional 3/4 cup finely chopped walnuts or roasted chestnuts
1-2 cups water as needed.

Steps:

  • Chop the onions, celery, mushrooms, garlic, optional walnuts or chestnuts, and herbs.
  • Melt the butter in a large skillet over medium heat. Add the onion, celery, mushrooms, and garlic. Saute and add salt and pepper to taste (the amount you use will depend on your preference and your stock e.g. homemade unsalted or not).
  • When the vegetables have softened, add the herbs and optional nuts, and saute for another minute or so, then add 1 cup of the stock.
  • In a medium bowl (with a pour spout if possible), beat the eggs, then add the remaining 2 cups of stock.
  • Place your cubed sourdough bread in a large mixing bowl. (You could put the bread directly in the baking pan, but stirring may be difficult.)
  • Pour the saute mixture over the cubed bread and mix. Then pour on the stock-egg mixture and fold everything until it's thoroughly combined.
  • Preheat your oven to 350°F and lightly oil or butter a 9x13 baking dish.
  • Transfer the mixture to your baking dish and spread evenly, cover and let sit for about 20 minutes for the bread to absorb the liquids.
  • After the rest, if the top bread cubes seem dry and there is no loose liquid underneath, sprinkle on 1-2 cups of water, stir everything again inside the pan, and then put the pan in the oven.
  • Bake for 45-50 minutes, until the internal temperature is at least 160°F. Cover with foil if the stuffing begins to brown too much.
  • After removing from the oven, sprinkle with additional fresh herbs if you want.

SAUSAGE AND SOURDOUGH STUFFING



Sausage and Sourdough Stuffing image

Savory stuffing, a classic, and enough for an 8- to 12-pound turkey. Can also be doubled. Also excellent to make in advance and refrigerate until it's time to bake/roast. This recipe came about when I decided to marinate a turkey in salt brine. Most packaged stuffings are too salty to put in a brined turkey. This stuffing is outstanding. Simply scrumptious. My husband, who hates stuffing, loves it.

Provided by CookieMonkey

Categories     Side Dish     Stuffing and Dressing Recipes     Sausage Stuffing and Dressing Recipes

Time 1h40m

Yield 8

Number Of Ingredients 11

½ pound bulk breakfast sausage
4 tablespoons sweet butter
1 medium onion, diced
8 stalks celery, diced
3 cloves garlic, diced
1 ½ cups low-sodium chicken broth, or more if needed
2 tablespoons chopped fresh parsley, or to taste
4 leaves fresh sage, leaves finely chopped
2 sprigs rosemary, leaves stripped and finely chopped
4 cups stale sourdough bread cubes
salt and ground black pepper to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Butter a baking dish.
  • Heat 1/2 cup water in a Dutch oven over medium heat. Add sausage and cook, breaking it up into 1-inch pieces until no longer pink and most of the water has evaporated. Drain and discard any grease.
  • Add butter and increase heat. As sausage starts to sizzle, add onion, celery, and garlic. Cook to a light to medium brown, 5 to 7 minutes. Add 1 1/2 cups chicken broth and bring to a gentle boil. Add parsley, sage, and rosemary; cook for 2 to 4 minutes.
  • Add bread cubes and turn gently to moisten, being careful not to break them. Add more chicken broth in 1/4-cup increments, if needed. Taste and season with salt and pepper, being careful not to burn yourself. Transfer stuffing to the prepared baking dish and cover with aluminum foil.
  • Bake in the preheated oven for 30 minutes. Remove foil and bake until golden brown, another 30 minutes.

Nutrition Facts : Calories 242.2 calories, Carbohydrate 23.1 g, Cholesterol 32.2 mg, Fat 12.7 g, Fiber 1.7 g, Protein 9.2 g, SaturatedFat 6 g, Sodium 575.2 mg, Sugar 2.3 g

FAMILY-FAVORITE SOURDOUGH STUFFING



Family-Favorite Sourdough Stuffing image

Unlike most stuffing recipes, the base for this recipe is a loaf of sourdough French bread. This recipe has been a family favorite for years. Even people who never liked stuffing (like myself) will love it!

Provided by LTOPOIAN

Time 45m

Yield 8

Number Of Ingredients 10

1 ½ cups butter
½ pound fresh mushrooms, finely chopped
1 large onion, finely chopped
3 stalks celery, finely chopped
1 (1 pound) loaf sourdough bread, cut into 1-inch cubes
1 (10.75 ounce) can condensed cream of mushroom soup
½ bunch fresh parsley, chopped
½ teaspoon chopped fresh sage
½ teaspoon chopped fresh thyme
salt and ground black pepper to taste

Steps:

  • Melt butter in a large frying pan over medium-high heat. Saute mushrooms, onion, and celery until soft, 7 to 10 minutes. Add sourdough bread, soup, parsley, sage, and thyme; toss together in the pan. Season with salt and pepper. Let sit for about 10 minutes.

Nutrition Facts : Calories 517 calories, Carbohydrate 37.6 g, Cholesterol 91.5 mg, Fat 38 g, Fiber 2.3 g, Protein 8.9 g, SaturatedFat 22.7 g, Sodium 871.3 mg, Sugar 3.5 g

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