Lunch: Roasted Garlic and Kale Stuffing

Recipe by Dawn Perry This stuffing makes it easy to sneak in some greens on Thanksgiving.

This recipe includes fertility superfoods such as:

Kale

Health and fertility benefits of Roasted Garlic and Kale Stuffing

Kale is an excellent source of calcium, which has an important role in egg maturation and follicle development in the ovaries.

Ingredients

6 tbsp. extra-virgin olive oil, plus more for baking
2 heads garlic, halved crosswise
4 shallots, thinly sliced
4 stalks celery, finely chopped
kosher salt
Black pepper
1/2 c. dry white wine
2 bunches Tuscan kale, stems removed, leaves torn
2 tbsp. chopped fresh sage
2 tbsp. chopped fresh parsley
10 c. torn baguette or other crusty bread, dried overnight
1 c. grated Parmesan (2 oz.)
2 large eggs
3 c. low-sodium chicken or vegetable broth

Instructions

Preheat oven to 400 degrees F. Lightly oil a 3-quart baking dish.
On a large square of aluminum foil, drizzle garlic with 2 tablespoons olive oil and season with salt and pepper. Wrap up foil and roast until garlic cloves are very soft, 40 to 50 minutes. Unwrap and let cool, then squeeze cloves from peels and set aside. Reduce oven to 350 degrees F.
Meanwhile, in large skillet over medium-high heat, heat 2 tablespoons oil. Add shallots and celery and season with 1/2 teaspoon salt and pepper. Cook, stirring often, until vegetables are tender, 6 to 8 minutes. Add white wine and simmer until almost all evaporated, about 1 minute. Add kale a few handfuls at a time and cook, tossing, until wilted, about 4 minutes. Season with 1/2 teaspoon each salt and pepper.
Transfer mixture to a large bowl. Add herbs, baguette, roasted garlic, and half the Parmesan and toss to combine.
In a separate medium bowl, whisk together eggs and 2 cups broth. Pour over bread mixture and toss until evenly moistened, adding more broth 1/4 cup at a time until baguette pieces seem hydrated (you might not use it all).
Transfer mixture to prepared baking dish, drizzle with remaining olive oil, and sprinkle with remaining Parmesan. Cover dish with foil and bake until a knife inserted in the center of the stuffing comes out warm, 30 to 35 minutes. Increase oven to 425 degrees F and continue baking until top is deeply golden, 10 to 15 minutes more. Let rest 10 minutes before serving.

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