Stuffing?….Dressing? …I think the official word is dressing because there was no turkey involved. In fact, this recipe is very much vegetarian!
I’m partnering with the Grain Foods Foundation today to bring you a recipe that’s pumped with whole grains. When most of the dishes on your Thanksgiving table are loaded with butter and bacon (nothin’ wrong with that…just sayin’!) this dressing will bring both healthy and delicious to the table. Butternut squash, shitake mushrooms and kale add a fresh and modern layer to this classic dish.
This dressing is packed with nutrition! I used half a loaf of whole grain bread from our bakery for lots of fiber, B vitamins and minerals. A high quality loaf of whole grain bread is key – ours had flax seeds and millet for even more texture and nutrition. And a handful of sage adds a lovely aroma and blends well with other Thanksgiving dishes.
While there are several steps to do before you actually bake the dressing, they are relatively simple: roast the squash and sauté the veggies…er, veggie and fungi! Then combine everything with a few cups of broth and bake away. The casserole is finished with some parmesan cheese added in the last minutes of cooking.
Butternut, Mushroom & Kale Dressing
Ingredients
- 4 cups of cubed bread about half a loaf
- 2 cups of cubed butternut squash a small squash
- 1/2 lb shitake mushrooms trimmed and sliced
- 1 large bunch of kale trimmed and chopped
- ~7 fresh sage leaves minced
- 2 cloves of garlic pressed
- 1 tsp kosher salt
- Pepper to taste
- 1.5 cups vegetable broth
- 1 tablespoon Parmesan cheese
- Cooking oil as needed
Instructions
- Preheat oven to 400*.
- Toss cubed squash in cooking oil and roast for about 40 minutes, until it begins to brown and is fork tender.
- Turn oven heat down to 350*.
- Meanwhile, heat oil in a skillet and sauté mushrooms until they begin to brown.
- Add sage and garlic and cook for 2 minutes.
- Add kale and cook until kale is wilted down.
- Toss bread, squash and cooked mushrooms and kale together into a 2 quart casserole dish.
- Pour broth over top.
- Cover with a lid or foil and bake for 30 minutes.
- After 30 minutes, add Parmesan cheese and bake for 10-15 more minutes or until top is crispy.
What is your favorite dressing recipe?
Thank you to the Grain Foods Foundation for sponsoring this post!
Liz @ I Heart Vegetables says
That looks delicious, Kath! I always call it stuffing, even though I never stuff it in a turkey 😉 YAY for vegetarian dressing!
Shosh says
“Alas!” means “Oh no!”, I’m not sure that’s the word you meant
Linda @ TheFitty says
Wow, sincerely looks like a good recipe, especially with the half and half in it. it’s that time oftthe year where I want to dig out all my rich foods because. it’s getting colder.
My favourite dressing would be the classic Caesar! Or Italian…
courtney says
I don’t see the recipe call for half and half. Am I missing something?
Kori says
I believe she means dressing as in Thanksgiving like above, not the salad dressing.
Maureen | Orgasmic Chef says
I never knew the difference between stuffing and dressing. This does look good!
jill says
Your “alas” typo made me laugh out loud 🙂 Like, “Dammit, this recipe is good for you…”
KathEats says
Well it is! : )
Sarah says
My all time favorite and must have dressing at thanksgiving is quite similar to this but has sausage. It has become my tradition as a new family that is growing. Happy Thanksgiving!
http://www.foodnetwork.com/recipes/food-network-kitchens/sausage-and-kale-thanksgiving-dressing-recipe2.html
Kate says
We’ve been making that recipe for a few years, and it is so unbelievably good. I dream of it all year!
Emily says
The dressing looks delicious (and, yes, it’s dressing to this southerner). May I ask: where did you get your kettle or who makes it? I love it!
KathEats says
I got it at Home goods. It doesn’t seem to have a brand that I can find.
Emily says
Thanks!
Matt says
It’s a Le Creuset
KathEats says
OK I was confused! When you asked about the kettle I thought you meant my tea kettle, which is from Homegoods and brand-less. But this one is indeed Le Creuset!
Lindsey @ Simply Lindsey says
This recipe looks delicious!! My favorite dressing recipe is my Mom’s cornbread dressing. It’s SO good! 🙂
Bailey says
This looks awesome! Do you think I can use it to stuff my turkey instead of baking it alone in the oven?
KathEats says
Sure! Just be sure it’s cooked to the right temp.
Karen t says
Hi kath….can you speak or comment on why there has been an excess of sponsored posts lately? It’s been discouraging as a reader and I would like to understand more about sponsored posts. Thanks for listening.
KathEats says
I don’t see them as an excess. I’ve been working hard to create content I think readers would appreciate.
Karen t says
Kath will all do respect, you have been doing two plus sponsored posts a week. So 40% or more of your blog is sponsored content. I’m confused as to how you can see it as not excessive. You are always very open to blogger feedback so I asked the thought behind it because I am curious. And perhaps it would provide clarity to other readers as well
KathEats says
In my opinion, so long as the post provides useful content to readers, it’s a legit post that I enjoy reading. It doesn’t matter to me if it’s sponsored or not (especially considering ALL posts are sponsored by sidebar ads!) I’m a reader of tons of blogs and I don’t mind sponsored posts one lick as long as the blogger does something useful, cool or helpful with the content and the post’s sponsorship is transparent. These are the questions I ask myself when I’m working on posts. I’m legitimately happy for other bloggers who get sponsored posts. This is just the way the world is going, and as a reader of many blogs, I’ve accepted that.
Emily says
But Kath, with all due respect, this isn’t actually about you. Your blog depends on your readership and what your readers want, so their feedback is important to listen to. Your response is full of “I think,” “I feel,” and “I don’t mind.” But your readers aren’t you.
Your blog is a business that you depend on, and your readers are at the core of that business, so it is their thoughts, feelings, and preferences that matter. Simple as that.
KathEats says
That is true, but for every complaint there are thousands who read, enjoy and carry on. I hear from them every day. There’s a quote in the business industry: “If people aren’t complaining that your prices are too high, they aren’t high enough.” I’m obviously not selling any goods, but I think the principle stands true. But also, remember this blog is free to read.
There’s another rule of thumb in blogging: Write the blog you would want to read, and stay true to your dreams, your happiness, yourself. That’s what I’m trying to do.
Rainey says
“with all due respect, this isn’t actually about you?” I’m not sure how it couldn’t be about her? This is her blog and ultimately she writes about what she chooses too. As a reader you have a right to read or not to read. If you are unhappy about what Kath does… stop reading, its that simple. I think she does a great job and if she didn’t state that her post was sponsored most people wouldn’t even know. I appreciate her openness and honesty. Kath, there are plenty of people who love what you do. Keep up the good work!!
KathEats says
Thank you!
Susan says
I’ve been critical in the past of irrelevant or contradictory sponsered posts on healthy eating blogs, (and I agree they can be discouraging or make you challenge the authenticity of the author of they aren’t a good fit ) but come on! Whole Grain sponsership of Bakery Owning RD is spot on! And you wouldn’t even have known it was sponsored if it wasn’t identified in the disclosure, very nicely done post Kath.
Kori says
I love them! Keep them coming!
Anne @fANNEtasticfood says
This looks amazing! Love the healthy and way more interesting twist on traditional stuffing.
Erin @ Her Heartland Soul says
Mmm this looks yummy!
And too funny about the dressing/stuffing comment. I was just having this conversation with my friends. I always say stuffing, regardless of if a turkey is involved or not.
Melissa says
Yesss! I’m going to be away for Thanksgiving this year with my boyfriend’s family…I’m the only vegetarian in the bunch, and no joke, I’m going to make this to eat. I don’t feel comfortable eating stuffing from inside the turkey! Thanks for this 🙂
Alanna says
Love seeing more kale in dressing/stuffing recipes lately!! My fam usually does one homemade apple/sausage and for those who can’t part with Stovetop original stuffing. Thanks for sharing your delicious recipe!!
Sarah says
This looks so good! I’m going to need to try it out 🙂
Livi @ Eat, Pray, Work It Out says
Beautiful photos, as always. This looks so delicious!
Rheagan @ Hardly Awesome says
Thanks so much for a vegetarian recipe! I love the flavor combination of sage and mushrooms (and browned butter, but that’s another story…). I am going to make this, and double (ok, maybe triple) the Parmesan cheese.
Cyn says
Love your creative recipes, and this one looks right up my alley!
Was wondering if you had any suggestions for a tried and true vegetarian (protein) Thanksgiving entree?
Happy Thanksgiving!
KathEats says
Hi Cyn!
I would do some kind of casserole with beans (lentils?) and veggies (kale?) – maybe a nut like walnuts? Or maybe a lentil “meatloaf”?
Becca says
Check out DailyGarnish, she and her husband are vegetarian and have a main course they prepare for Thanskgiving.
Kaila @healthyhelperblog! says
THIS LOOKS SO GOOD. And I love how healthy it is! So much lighter than the traditional stuffing my grandma makes.
carrie says
Yum! This looks delish! And I don’t mind sponsored posts one bit. It’s still your thoughts and your writing. Thank you for doing what you do. I have been reading for years!
Jess. says
This looks great! My mom does not like changing up tradition, but I may just make this for dinner at home some night.
Georgina says
Looks so yummy!
Chelsea @ Designs on Dinner says
My mama’s dressing is my favorite: mushrooms, onions, fennel, sage, and sausage (and she makes one without the sausage). I can’t wait!