Kale, Caramelized Onion and Apple Stuffing
- 1 lb 100% whole grain, bakery bread (I used the whole wheat Tuscan pane at Trader Joe's)
- 1/4 cup extra-virgin olive oil plus 2 tablespoons
- 1 large yellow onion, thinly sliced
- 4 garlic cloves, minced
- 1 teaspoon fennel seeds
- 1/4 teaspoon crushed red pepper
- 2/3 cup chopped pecans, toasted
- 2 medium apples
- 10 ounces chopped kale (or 1 bunch, stemmed and chopped)
- 2 1/2 cups low sodium vegetable broth
- 1 egg
- Preheat oven to 400 degrees.
- Cut the bread into large cubes. Toss with 1/4 cup olive oil. Season with salt and pepper then spread evenly on a large baking sheet. Bake 15 minutes until golden and toasted.
- Meanwhile, heat 2 tablespoons olive oil in a large skillet on medium heat. Add onion, garlic, fennel, red pepper and a pinch of salt. Cook, stirring every so often, until very tender and lightly caramelized, about 10-15 minutes. Add kale, a couple tablespoons of water, and cover. Reduce heat to medium-low. Stir every so often and add a few tablespoons of water if it starts to look dry. Cook until very tender, about 30 minutes.
- In a large bowl, combine kale and bread cubes. Chop apples and add to the mixture along with the pecans. Season with salt and pepper. Spread evenly in a large baking dish. Whisk egg and vegetable broth together. Pour evenly over dressing. Cover with foil or a cover and bake at 400 degrees for 30 minutes. Remove cover and bake an additional 25-30 minutes until bread is golden and crisped on top.