Sourdough Dressing with Kale and Mushrooms

Ingredients

• 3.5 tbsp unsalted butter (divided (1 tbsp for dish, 0.5 tbsp for foil, 2 tbsp for topping))
• 0.5 cup golden raisins (softened in water)
• 0.5 cup water (for softening raisins)
• 1.5 lb sourdough bread (cut into 1-inch pieces)
• 0.5 cup extra-virgin olive oil (divided)
• salt (to taste (1 tsp used in prep))
• black pepper (to taste (0.5 tsp used in prep))
• 12 oz shiitake mushrooms (stemmed and sliced 1/4 inch thick)
• 8 oz kale (stemmed and chopped coarse)
• 1 onion (chopped)
• 5 garlic cloves (smashed and peeled)
• 2 tbsp fresh sage (minced)
• 8 oz sweet Italian sausage (casings removed)
• 2.5 cup chicken broth
• 3 large eggs (lightly beaten)

Steps

1. 1

   Adjust oven racks to upper-middle and lower-middle positions and heat oven to 400 degrees.

2. 2

   Grease a 13 by 9-inch baking dish with 1 tablespoon of butter.

3. 3

   Grease one 15 by 11-inch sheet of aluminum foil with 1/2 tablespoon of butter.

4. 4

   Combine raisins and water in a microwave-safe bowl and microwave for 30 seconds. Set aside and let raisins soften for at least 15 minutes, then drain.

5. 5

   Meanwhile, toss bread pieces, 1/4 cup of olive oil, and 1/2 teaspoon of salt together in a large bowl; spread evenly on a rimmed baking sheet.

6. 6

   In the now-empty bowl, combine sliced mushrooms, chopped kale, chopped onion, smashed garlic, minced sage, the remaining 1/4 cup of olive oil, 1/2 teaspoon of salt, and 1/2 teaspoon of pepper; spread on a second rimmed baking sheet.

7. 7

   Break the sausage into 1/2-inch pieces and distribute them evenly over the vegetable mixture on the baking sheet.

8. 8

   Bake the bread mixture on the upper rack and the vegetable mixture on the lower rack until the bread is golden brown but still tender inside and the vegetables and sausage are golden, about 30 minutes, stirring both sheets halfway through baking.

9. 9

   Transfer the baking sheets to wire racks and let cool slightly for about 10 minutes.

10. 10

    Combine the toasted bread and the roasted vegetable/sausage mixture in a large bowl.

11. 11

    Stir the chicken broth, beaten eggs, and drained raisins into the bread-vegetable mixture until the liquid is absorbed.

12. 12

    Transfer the dressing to the prepared 13 by 9-inch baking dish.

13. 13

    Cut the remaining 2 tablespoons of butter into 1/4-inch pieces and sprinkle them evenly over the top of the dressing.

14. 14

    Cover the dish tightly with the prepared buttered foil.

15. 15

    Bake the dressing on the lower rack for 15 minutes.

16. 16

    Uncover the dish and continue to bake until the top is golden and crisp, about 15 minutes longer.

17. 17

    Let the dressing cool for 10 minutes before serving.

Notes

To make ahead: The recipe can be prepared through step 14 and refrigerated for up to 24 hours. When ready to bake, increase the covered baking time by 5 minutes. Meatless Variation: Omit the sausage and use vegetarian broth.

Nutrition per serving

• main
• side dish
• holiday
• thanksgiving
• baked
• sourdough
• stuffing