Farmer’s Market Stuffing Recipe

Print

Farmer's Market Stuffing

You can find everything for this stuffing recipe at your local farmer’s market except for salt, pepper, and butter! Treat yourself to an extra nourishing dish to go with your turkey, duck, or ham!

Ingredients

  • 1 stick unsalted butter
  • 4 cups sliced mixed mushrooms such as cremini, shiitake, oyster and/or button
  • Kosher salt and freshly ground pepper
  • 4 cups butternut squash peeled and chopped to 3/4-inch cubes about 1 large or 2 small squash
  • 4 cups chopped fresh kale about 2 bunches
  • 1 onion finely chopped
  • 5 stalks celery finely chopped
  • 1 tablespoon chopped fresh sage
  • 1 tablespoon chopped fresh thyme
  • 3 1/2 cups chicken or turkey broth
  • 2 large eggs
  • 1/2 cup chopped fresh parsley
  • 12 cups 1/2 -inch cubes of stale bread about 1 loaf
  • 2 tablespoons fat from the turkey drippings or sub with butter or olive oil

Instructions

  1. Preheat the oven to 375 degrees F and butter a 3-quart baking dish. Melt 2 tablespoons butter in a large heavy-bottomed pot over medium heat. Add the mushrooms and cook about 7 minutes. Stir occasionally until all the mushrooms start browning. Season with salt and pepper. Remove the mushrooms to a plate.
  2. Melt the remaining 6 tablespoons butter in the pot, then add the squash, kale, onion, celery, sage, thyme, 1 1/4 teaspoons salt and a few grinds of pepper. Cook, stirring, until the vegetables are tender, about 10 minutes. Add the broth and bring to a boil, then remove from the heat.
  3. In a large bowl, whisk the eggs and parsley. Add the bread, mushrooms and vegetable-broth mixture and stir until combined. Transfer to the prepared baking dish. Drizzle with the turkey drippings.
  4. Cover the dish with foil and bake 30 minutes, then uncover and bake until golden, about 30 more minutes.

Recipe Notes

You can assemble this stuffing the day before and keep in the fridge until you’re ready to bake.

If your bread is fresh, chop it up and put it in the oven for 15-20 minutes at 350 degrees F until slightly golden brown.

If you want a dairy free recipe, sub the butter with olive oil. I highly recommend the lemon olive oil from The Groves on 41!

Add more seasonings, veggies, and toppings to this dish to make it your own! Topping this with some pomegranate seeds right before serving gives a little texture and burst of flavor.