Bread Stuffing with Apples & Kale

Bread Stuffing with Apples & Kale
  • Cook Time
  • Prep Time
  • 8Servings


  • 1 day-old sourdough boule (1 lb.),cut into 1-inch cubes
  • 1 day-old rustic raisin-pecan loaf (1 lb.), cut into 1-inch cubes
  • 6 tablespoons butter, melted
  • 2 tablespoons EVOO
  • 1 onion, finely chopped
  • 3 inner celery ribs with leaves, finely chopped and leaves separated
  • 2 crisp-tart apples, such as jonagoldcored, peeled and diced
  • 3 - 4 cups chicken or turkey broth
  • coarse salt and pepper
  • 2 eggs, beaten
  • 1/2 cup chopped fresh parsley
  • 1 tablespoon chopped fresh sage


Preheat the oven to 350 degrees . Spread out the bread cubes on a parchment-lined baking sheet and toast until lightly browned, 10 to 15 minutes.

In a large saucepan or skillet, combine 2 tbsp. butter and the EVOO over medium-high heat. Add the onion and celery pieces (reserving the leaves) and cook until softened, about 8 minutes.

Add the apple, toasted bread and celery leaves to a large bowl. Scrape in the onion-celery mixture. Stir in the remaining 4 tbsp. butter and 3 cups chicken broth, adding more if needed to coat well; season with salt and pepper. Let the mixture cool slightly, then stir in the eggs, parsley and sage.

Grease a medium shallow baking dish. Add the stuffing and spread evenly into the dish. Bake until browned and crisp, 25 to 30 minutes.