Many people hold boxed stuffing in a special place in their hearts - it evokes Thanksgiving nostalgia with every herb-filled bite. We've added fresh mushrooms and kale to enhance the texture and savory flavor of this staple without sacrificing the convenience, leaving you time to focus the rest of the holiday meal.
Recipe courtesy of Cooking Channel
Print
Mushroom, Kale and Herb Stuffing
Total:
1 hr 10 min
Prep:
10 min
Cook:
1 hr
Yield:
6 to 8 servings
Level:
Easy
Total:
1 hr 10 min
Prep:
10 min
Cook:
1 hr
Yield:
6 to 8 servings
Level:
Easy

Ingredients

  • 3 tablespoons unsalted butter, plus more for greasing
  • 1 1/2 pounds cremini mushrooms, quartered
  • Kosher salt
  • 3 stalks celery with leaves, stalks diced (1 1/2 cups) and leaves chopped (about 1 tablespoon)
  • 1 small bunch kale, stems removed, leaves thinly sliced and roughly chopped (about 2 cups)
  • One 6-ounce box stuffing mix
  • 3 sage leaves, chopped

Directions

Special equipment: an 8-inch square baking dish

Preheat the oven to 400 degrees F. Butter the bottom and sides of an 8-inch square baking dish. 

Heat 2 tablespoons of the butter in a large skillet over medium-high heat. When it begins to sizzle and brown, add the mushrooms, spread out in as close to a single layer as possible. Cook until they have browned on the bottom, about 3 minutes (resist the urge to move them around before this point), then shake the pan, tossing the mushrooms, and season with 1/4 teaspoon salt. Continue cooking until the mushrooms have browned further and are tender, 4 to 5 minutes more. Transfer them with a slotted spoon to a large bowl. 

Lower the heat to medium, and add the remaining 1 tablespoon of butter to the skillet. Add the diced celery stalks, and cook, stirring frequently, until soft, 3 to 4 minutes. Add the kale and 1/4 cup water, cover and cook, stirring occasionally, until tender, about 7 minutes. Transfer the mixture to the bowl with the mushrooms. 

Add the stuffing mix, celery leaves and sage to the bowl, and toss to combine. Pour 1 1/2 cups water over the mixture, and stir to incorporate. Turn the stuffing out into the prepared baking dish, and bake until browned and crispy on top and hot throughout, 35 to 40 minutes. 

Copyright 2014 Cooking Channel, LLC. All rights reserved.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Sausage Stuffed Mushrooms

Recipe courtesy of Kelsey Nixon

Quinoa Breakfast Bowl with Crispy Kale Chips

Recipe courtesy of Tia Mowry

Sourdough Bread Stuffing

Recipe courtesy of Dave Lieberman

Stuffed Artichokes

Recipe courtesy of Jennifer Paterson|Clarissa Dickson Wright

Stuffed Piquillos

Recipe courtesy of Morgan Hass

Stuffed Mushrooms

Recipe courtesy of Giada De Laurentiis

Stuffed Swordfish

Recipe courtesy of Chuck Hughes

Mozzarella Stuffed Portobellos

Recipe courtesy of Michael Chiarello

On TV

Holy & Hungry

7:30am | 6:30c

Holy & Hungry

8:30am | 7:30c

Holy & Hungry

9:30am | 8:30c

Extra Virgin

10am | 9c

Extra Virgin

10:30am | 9:30c

Extra Virgin

11am | 10c

Extra Virgin

11:30am | 10:30c

Taco Trip

12pm | 11c

Taco Trip

12:30pm | 11:30c

Taco Trip

1pm | 12c

Taco Trip

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Man Fire Food

6:30pm | 5:30c
On Tonight
On Tonight

Burgers, Brew & 'Que

8pm | 7c

Burgers, Brew & 'Que

8:30pm | 7:30c

Burgers, Brew & 'Que

9:30pm | 8:30c
10pm | 9c
11pm | 10c

Burgers, Brew & 'Que

12:30am | 11:30c

Burgers, Brew & 'Que

1:30am | 12:30c
2am | 1c
3am | 2c

So Much Pretty Food Here