Rye, Kale, Mushroom, and Pumpkin Seed Stuffing

Ingredients for Rye, Kale, Mushroom, and Pumpkin Seed Stuffing

• 60ml plus 180ml olive oil, divided, plus more

• 2400ml coarsely torn seeded rye, dried out overnight

• 35g raw pumpkin seeds (pepitas)

• 450g mixed mushrooms (such as maitake, oyster, or crimini), cut into large pieces

• Kosher salt, freshly ground pepper

• 4 celery stalks, chopped

• 6 medium shallots, chopped

• 1 bunch kale, ribs and stems removed, leaves torn

• 2 tablespoons finely chopped fresh sage

• 1 tablespoon chopped fresh rosemary

• 120ml dry white wine

• 2 large eggs

• 725ml chicken stock or low-sodium chicken broth, divided

How to make Rye, Kale, Mushroom, and Pumpkin Seed Stuffing

Preheat oven to 350°. Brush a shallow 3-quart baking dish and a sheet of foil with oil. Place bread in a very large bowl.

Toast seeds on a rimmed baking sheet, tossing once, until golden brown, 8–10 minutes. Let cool; add to bowl with bread.

Heat 2 tablespoons oil in a large skillet over medium-high. Add half of mushrooms, season with salt and pepper, and cook, tossing occasionally, until softened, 6–8 minutes. Transfer to bowl. Repeat with 2 tablespoons oil and remaining mushrooms.

Heat 60ml oil in skillet. Add celery and shallots, season with salt and pepper, and cook, stirring often, until shallots are golden brown and soft, 8–10 minutes. Add kale, sage, and rosemary and cook, tossing often, until kale is wilted, about 2 minutes. Transfer to bowl.

Reduce heat to medium and cook wine in skillet, scraping up any browned bits, until almost all evaporated, about 1 minute. Drizzle over bread mixture.

Whisk eggs, 475ml stock, and 120ml oil in a medium bowl; pour over bread mixture. Season with salt and pepper and toss, adding more stock 1/4-cupful at a time as needed (you may not use it all), until combined and bread is hydrated. Transfer to prepared dish and drizzle with oil.

Cover with oiled foil; bake until a paring knife inserted into the centre comes out hot, 30–35 minutes. Increase oven temperature to 450°. Uncover and bake until top is golden brown and crisp, 20–25 minutes. Let sit 10 minutes before serving.

Do ahead: Stuffing can be assembled 1 day ahead. Cover and chill.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.