Leftovers, I just love them. Here is a way to repurpose any leftover stuffing from Christmas. Any type will work although you might want to alter the type of cheese. I used goat cheese, parmesan would also be good. Toss in leftover greens to up the nutritional value.
This recipe for kale and caramelized onion stuffing (or more accurately dressing since it is not inside the bird) came by way of the blog The Smitten Kitchen. I have modified it only slightly because the original called for the use of butter and I like the touch of sweet added by the raisins. I needed a dish that would appeal to both vegans and vegetarians, thus made some simple substitutions. It was delicious and everyone enjoyed it, non vegetarians and vegans alike. Two of the best things? The leftovers! The leftover croutons I didn’t use in the stuffing were absolutely amazing sprinkled over a hot bowl of tomato soup the next day. Because of being hand torn instead of cut, they had lots of crispy and crusty edges to add texture. Any leftover stuffing can be made into a wonderful breakfast strata combined with goat cheese, milk and eggs.
I don’t have any pictures of the stuffing. I took this dish to a large Thanksgiving party. I couldn’t shout out “stop everything, I need to take some pictures”! My family is used to me doing that, they only role their eyes and hit pause. But, I would not have won any popularity contests with the 18 people standing in the buffet line. Do any of the rest of you ever have this problem?
I do have pictures of the strata made with the leftovers.
I’m going to post the recipe for the kale and caramelized onion stuffing with my modifications, click on the Smitten Kitchen link above to see the original.
Kale and Caramelized Onion Stuffing
1-1/4 pound loaf of sourdough or dense country style bread, crusts removed.
1/2 cup of olive oil
3 tablespoons of vegan butter substitute or more oil, divided (butter if not serving vegans)
3 medium yellow onions, thinly sliced into half moons
1/2 teaspoon of honey or sugar
2 tablespoons of sherry vinegar
1 pound of curly kale, center ribs and stems removed, leaves chopped into large chunks.
2 garlic cloves, minced
2 cups of vegetable stock (or chicken or turkey)
1/2 cup of golden raisins
Red pepper flakes to taste
2 tablespoons sherry
Preheat the oven to 400 degrees F.
Slice the crusts off the bread (save, dry them and use for breadcrumbs) and tear the loaf into pieces roughly 1 inch in size. Place in a large bowl and drizzle with 4 tablespoons of olive oil. Toss to mix. Spread on a large rimmed baking dish and toast until golden brown and crisp but still a little tender on the inside. This took about 20 minutes and I turned them half way through. When cooked, cool slightly and pour into a large bowl.
While the bread is toasting, heat 3 tablespoons of olive oil in a large saute pan over low heat. Add the onions, toss to coat with oil and cover the pan. Cook undisturbed on the lowest heat possible for 15 minutes.
Remove the lid, raise the heat to medium/medium high, add sugar and 1 teaspoon of salt. Cook the onions, stirring frequently for another 15 to 20 minutes until deep golden brown. Add 2 tablespoons of sherry vinegar and use it to scrape any bits off the bottom of the pan. Taste for seasoning and remove the onions to the bowl with the croutons.
Add 2 more tablespoons of oil to the pan and heat the garlic for 30 seconds, add the kale. Coat the kale with oil, then add 2 tablespoons of vegetable broth. Cook kale until wilted and somewhat tender (this will take 5-6 minutes). Add the sherry to the pan and cook until it almost all evaporates. Taste and season with the chili flakes, salt and pepper. Add remaining broth and bring to a simmer.
Pour the kale mixture over the croutons and onions. Toss to combine. Add the raisins and toss again. Taste and adjust seasoning. Pour into a 3-quart casserole dish and cover with foil. Bake for 15 minutes, then remove foil and bake for another 20 until the top is crisp and golden brown.