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Categories:
Bread salt kale extra-virgin olive oil balsamic vinegar depending dates shallot fresh sage hazelnuts freshly ground black pepper butter
Viewed: 44 - Published at: 9 years agoIngredients
- 1 pound whole-grain bread (stale is fine), thickly sliced
- Salt
- 1 pound kale
- 1/2 cup extra virgin olive oil, more for greasing baking dish
- 1/4 cup balsamic vinegar
- 1/2 cup chopped dried figs (about 10 to 12 depending on size)
- 1/2 cup chopped pitted dates (about 4)
- 1 shallot, chopped
- 2 tablespoons chopped fresh sage, or 2 teaspoons dried
- 1/2 cup chopped hazelnuts
- Freshly ground black pepper
- 1/4 cup butter, optional, more for greas-ing pan, if cooking outside bird
Method
- Preheat oven to 400 degrees.
- Put bread on a baking sheet and toast, turning once or twice, until golden and dry, 10 to 20 minutes.
- Remove from oven and cool a bit.
- While bread toasts, put a large pot of water to boil and salt it.
- Fill a large bowl with ice water.
- When pot comes to a boil, add kale; let it wilt for about a minute, then drain and plunge it into ice water.
- When cool, squeeze kale dry and roughly chop.
- Put kale, oil, vinegar, figs, dates, shallot, sage and nuts in a large salad bowl.
- Sprinkle with salt and lots of pepper and toss to coat.
- Fill a bowl with tap water and soak bread for about 3 minutes.
- Gently squeeze a slice dry and crumble it into salad bowl.
- Repeat with remaining slices.
- Toss well to combine stuffing and let sit for 15 to 20 minutes or cover and refrigerate for up to a day.
- Before finishing, taste and adjust seasoning.
- Place stuffing in bird and bake.
- Or to bake it outside of bird, grease a 2-quart or 9-by-13-inch baking dish and fill it with stuffing.
- Dot top with bits of butter if you like.
- Cover with foil and bake for 20 minutes; then uncover and finish baking until crisp, another 10 to 15 minutes more.
