Melissa's Corporate Chefs

Rye, Kale, Mushroom and Pumpkin Seed Stuffing

Name: Rye, Kale, Mushroom and Pumpkin Seed Stuffing
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 10
Cuisine: European
Ingredients: 4 tablespoons plus ¾ cup olive oil, divided, plus more; 10 cups coarsely torn, seeded Rye bread, dried out overnight; ¼ cup raw pumpkin seeds (pepitas); 1 pound Melissa’s Mushroom Medley Mix, cut into large pieces; Kosher salt and freshly ground black pepper; 4 celery stalks, chopped; 6 shallots, chopped; 1 bunch Melissa’s kale, ribs and stems removed, leaves torn; 2 tablespoons finely chopped fresh sage; 1 tablespoon chopped fresh Rosemary; ½ cup dry white wine; 2 large eggs; 3 cups chicken stock or low-sodium chicken broth, divided

Rated 5.0 stars by 1 users

Cuisine

European

Servings

10 - 12 servings

Prep Time

20 minutes

Cook Time

45 minutes

Incorporating rich rye bread yields a more flavorful stuffing, making it a family favorite.

Image of Rye, Kale, Mushroom and Pumpkin Seed Stuffing

Ingredients

4 tablespoons plus ¾ cup olive oil, divided, plus more
10 cups coarsely torn, seeded Rye bread, dried out overnight
¼ cup raw pumpkin seeds (pepitas)
1 pound Melissa’s Mushroom Medley Mix, cut into large pieces
Kosher salt and freshly ground black pepper
4 celery stalks, chopped
6 shallots, chopped
1 bunch Melissa’s kale, ribs and stems removed, leaves torn
2 tablespoons finely chopped fresh sage
1 tablespoon chopped fresh Rosemary
½ cup dry white wine
2 large eggs
3 cups chicken stock or low-sodium chicken broth, divided

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Directions

Preheat oven to 350°. Brush a shallow 3-qt. 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 Tbsp. oil in a large skillet over medium-high. Add half of the mushrooms, season with salt and pepper, and cook, occasionally tossing, until softened, 6–8 minutes. Transfer to bowl. Repeat with 2 Tbsp. oil and remaining mushrooms.
Heat ¼ cup oil in skillet. Add celery and shallots, season with salt and pepper, and cook, often stirring, until shallots are golden brown and soft, 8–10 minutes. Add kale, sage, and rosemary and cook, often tossing, until kale is wilted, about 2 minutes. Transfer to a bowl.
Reduce heat to medium and cook wine in the skillet, scraping up any browned bits, until almost all evaporated about 1 minute. Drizzle over bread mixture.
Whisk eggs, 2 cups stock, and ½ cup oil in a medium bowl; pour over bread mixture. Season with salt and pepper and toss, adding more stock ¼-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 center 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.
Stuffing can be assembled 1 day ahead. Cover and chill.

Rye, Kale, Mushroom and Pumpkin Seed Stuffing