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Food styling by Sasha Seymour (Ashley Capp for The Globe and Mail)
Food styling by Sasha Seymour (Ashley Capp for The Globe and Mail)

Sourdough stuffing with kale and hazelnuts Add to ...

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  • Preparation time: 20 minutes
  • Ready time: 45 minutes


1/4 cup butter

1 large onion, cut into 1/2-inch chunks

1/2 pound bacon, cut into 1/2-inch chunks

1 large apple, cut into 1/2-inch chunks

1/2 bunch sage leaves, stems picked off and leaves left whole

1/2 bunch kale, torn into large pieces

1/3 cup hazelnuts, roughly crushed

1 teaspoon apple cider vinegar

1 loaf sourdough bread, cut or torn into chunks

1/2 cup chicken stock

Black pepper to taste


Preheat oven to 350 F.

Melt butter over medium-low heat in a large skillet. Add onion, bacon and salt and cook for about 8 minutes or until the onion is soft and the bacon is cooked through. Add apple chunks, sage, kale and hazelnuts and cook for about 2 minutes. Stir in apple cider vinegar and remove from heat.

Put bread chunks in a large bowl and stir in onion mixture. Spoon stuffing into a baking dish and pour stock over it. Bake until the top is browned (about 20 minutes).

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