Stuffing Two Ways

Ingredients

Traditional Bread Stuffing

• 1½ pounds peasant bread, crusts removed, torn into 1- to 2-inch pieces
• ½ cup extra-virgin olive oil
• to taste Kosher salt and freshly cracked black pepper
• 4 tablespoons unsalted butter
• 2 cups finely diced onions
• 1 cup finely diced celery
• 1 tablespoon Bell’s Seasoning
• 1½ cups homemade chicken stock or store-bought
• 1 large egg
• as needed Softened unsalted butter, for greasing

Stuffing with Kale, Cranberries, and Chestnuts

• 1 pound peasant bread, crusts removed, torn into 1- to 2-inch pieces
• ½ cup extra-virgin olive oil
• to taste Kosher salt
• to taste Freshly cracked black pepper
• 4 tablespoons unsalted butter
• 2 cups sliced onions
• 8 ounces kale, rough stems discarded, leaves sliced into ½-inch ribbons
• ⅓ cup dried cranberries
• 1 cup cooked chestnuts (optional)
• 1½ cups homemade chicken stock or store-bought
• 1 large egg
• as needed Softened unsalted butter, for greasing

Instructions

Nutrition Facts (estimated)