Kale and Caramelized Onion Stuffing

My favourite season is upon us- the season of sweaters, apple picking, and crunchy leaves.  The time of year when you can wear super comfortable leggings and pretend they are pants and no one remarks (or at least not to your face).  A season made for long Sunday braises and carb loaded sides- the kind of comfort dishes you wouldn’t dream of making during the hot summer filled with all of that healthy fresh produce.  I have missed you!

Stuffing clearly falls under the category of food that can only be consumed from October to December, and usually alongside (or inside) a giant Thanksgiving Turkey.  Which is really disappointing because stuffing is delicious and deserves to be eaten more than once or twice a year.  And I have many different stuffing recipes that I love (this one is also legendary!).  How can I be asked to chose?

The solution is clear.  Stuffing earns a place on the Sunday dinner table, independent of turkey, pilgrims, and giving thanks.  (Incidentally this stuffing looks beautiful with a Thanksgiving spread.) Stuffing is just as delicious next to a roast chicken or pot roast.  Let’s eat a variety of stuffing often!

I came across this recipe on Smitten Kitchen’s blog.  It has deep, rich flavour from caramelized onions, and beautiful green tones from the kale, which also makes it appear healthy (it’s not!).  With only three main ingredients- bread, onions, and kale, you want to ensure that you use good quality bread (and not the leftover sausage and hamburger buns you had in your fridge like I did).  I trust you will do the right thing.

Kale and Caramelized Onion Stuffing
Smitten Kitchen

1 1/4 pound (20 oz) round of sourdough or dense country-style white bread
1/2 cup olive oil, divided
3 Tbsp butter, divided
3 medium yellow onions, halved and thinly sliced
kosher salt
1/2 tsp sugar
2 Tbsp sherry vinegar
1 large bundle of kale, center ribs and stems removed, chopped or torn into large chunks
2 garlic cloves minced
2 cups chicken broth, divided
red pepper flakes, to taste
2 Tbsp sherry

Heat oven to 400F. Slice the crusts of the bread (I was lazy and didn’t do this) and tear the loaf into rough 1 inch pieces. Place in a large bowl and drizzle with 4 Tbsp of olive oil and toss well. Spread on a large rimmed baking sheet and toast in the oven, tossing once or twice for even colour, until golden brown and crisp on the outside but still a little tender inside, about 20 minutes. Let cool and then tip back into the large bowl.

Meanwhile, melt 1 Tbsp butter and 2 Tbsp of oil on the bottom of a large saute pan over low heat. Add the onions, toss to coat them in oil and cover the pan. With the stove on the lowest heat possible, let them cook for 15 minutes, stirring only occasionally to ensure that none of them brown too quickly. Remove the lid, raise the heat to medium, add the sugar and 1 tsp of salt and continue cooking the onions, stirring frequently, for another 15-20 minutes or until they are a deep golden brown. Add the sherry vinegar and use it to scrape any stuck bits off the bottom of the pan, then cook off. Add the onions to the bowl with the croutons.

Add 2 more Tbsp of olive oil to the pan and heat the garlic for 30 seconds. Add the kale and coat it in the oil. Add 2 Tbsp of broth, salt and pepper and cook the kale until it is wilted and somewhat tender, about 6 minutes. Add sherry to the pan and cook until it almost disappears. Add the remaining broth and the last 2 Tbsp of butter and bring the mixture to a simmer.

Pour the kale-broth mixture over the croutons and onions. Toss well to combine. Pour the mixture into a 3-quart casserole dish and cover with foil. Bake for 15 minutes, then remove the foil and bake for another 15-20 minutes, until golden and crisp on top.

Note: the croutons, onions, and kale-broth can be made ahead and assembled the day of.