November 22, 2016 15

Sage Stuffing with Kale + Ghee

Gluten-free, vegetarian sage stuffing loaded with vegetables, kale and ghee.
Vegetarian Sage Stuffing with Kale + Ghee | Vegetarian and gluten-free sage stuffing, made with nourishing ghee and kale. A vegetarian gluten-free stuffing with a vegan alternative.
Sage stuffing!

My favorite recipe on the Thanksgiving table.

But before we get to that.

Thank you for the feedback and support on last week’s post. I found comfort in your comments and knowing I’m not the only creative right now that feels way rut-y. I think {I think!} I’m moving out of it and into a different space now.

There’s some new energy breezing through.

I feel it in my bones.

The holidays are funny. It’s an intense paradox of immense joy and overwhelming pressure. Plentiful food and drink and indulgence. Families and friends coming together to celebrate abundance, and gratitude. Parties and gatherings uniting friends and coworkers and strangers alike.

Love surrounds us.

Love abounds us.

Yet still – the holidays can be crazy stressful.

And each year we vow for it to be chill, but it’s practically unavoidable. We know this. And given our current state of affairs, this particular holiday season might be even harder than usual. With uncomfortable discussions at the dinner table with family members you love, and painful conversations at parties with others whose views you just can’t get behind.

My family is fairly conservative. I’m fairly liberal. My game plan this year is fairly simple. Make and eat this vegetarian, gluten-free sage stuffing as many times as possible, because carbs. And because stuffing is hands down my favorite dish on the holiday table, and it makes me happy. Carbs make you happy. Really, it’s a fact. Science you guys!

This really simple sage stuffing is full of all the nourishing things like ghee which makes it rich and luxurious. And kale and lot of herbs to give it some high-vibe freshness. I’ve been making it for years, it’s tried and true and the epitome of comfort and all the things I love.

Also I plan to carry Rescue Remedy with me everywhere I go. Because it works.

Vegetarian Sage Stuffing with Kale + Ghee | Vegetarian and gluten-free sage stuffing, made with nourishing ghee and kale. A vegetarian gluten-free stuffing with a vegan alternative.

Vegetarian Sage Stuffing with Kale + Ghee | Vegetarian and gluten-free sage stuffing, made with nourishing ghee and kale. A vegetarian gluten-free stuffing with a vegan alternative.

Vegetarian Sage Stuffing with Kale + Ghee | Vegetarian and gluten-free sage stuffing, made with nourishing ghee and kale. A vegetarian gluten-free stuffing with a vegan alternative.

Vegetarian Sage Stuffing with Kale + Ghee | Vegetarian and gluten-free sage stuffing, made with nourishing ghee and kale. A vegetarian gluten-free stuffing with a vegan alternative.

Vegetarian Sage Stuffing with Kale + Ghee | Vegetarian and gluten-free sage stuffing, made with nourishing ghee and kale. A vegetarian gluten-free stuffing with a vegan alternative.

Vegetarian Sage Stuffing with Kale + Ghee | Vegetarian and gluten-free sage stuffing, made with nourishing ghee and kale. A vegetarian gluten-free stuffing with a vegan alternative.

Vegetarian Sage Stuffing with Kale + Ghee | Vegetarian and gluten-free sage stuffing, made with nourishing ghee and kale. A vegetarian gluten-free stuffing with a vegan alternative.

Sage Stuffing with Kale + Ghee

Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Serves 4 servings     adjust servings

This recipe was originally published in November 2014, and the recipe has been updated and improved slightly. I used gluten-free whole grain bread from Trader Joe's. You could use any gluten-free bread you prefer, or any bread in general, whole grain, with gluten, vegan or otherwise. Use olive oil in place of ghee and a flax egg in place of a regular egg to make this vegan-friendly.

Ingredients

  • 1 loaf of gluten-free bread {about 10 cups cubed}
  • 1/4 cup ghee {or olive oil}
  • 2 leeks, thinly sliced {about 1 cup}
  • 1 cup celery, diced small
  • 5 cloves garlic, minced
  • 1/4 cup fresh sage, chopped
  • 1 1/2 cups vegetable stock {divided + more if needed)
  • 2 cups kale, shredded finely
  • 1/4 cup fresh parsley, chopped
  • sea salt, to taste
  • black pepper, to taste
  • 1 egg {or flax egg}

Instructions

  1. Preheat the oven to 375 degrees.
  2. Prepare the bread by laying it in a single layer on a baking sheet. Toast in the oven until golden brown on both sides. Remove it from the oven and cut or tear it into bite sized pieces.
  3. In a large frying sauté pan, heat the ghee, leeks and garlic over low heat, sautéing for 3 minutes. Then add in the celery and cook for 5 minutes more. Then add in the sage, 1 cup vegetable stock and kale, and turn the heat up to medium-high and simmer while stirring occasionally for about 3 minutes more. Add in the parsley, stir and then remove the pan from the heat. Season with salt and pepper, and set aside.
  4. In a large bowl whisk the egg with the remaining stock and throw in the bread. With your hands toss to coat well, and then add in the kale mixture. Mix well with a spoon and spread the stuffing into a baking sheet. If the stuffing seems a little too dry, feel free to add in more stock. Bake uncovered for 20 to 25 minutes or until crispy and golden brown on the top.

Recipe Notes

 

Vegetarian Sage Stuffing with Kale + Ghee | Vegetarian and gluten-free sage stuffing, made with nourishing ghee and kale. A vegetarian gluten-free stuffing with a vegan alternative.

The post is sponsored by Rescue; all opinions are my own.

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15 Responses to "Sage Stuffing with Kale + Ghee"

  1. Reply

    Krissie

    November 24, 2014 at 6:26 PM

    Oh goodness! Thank you for your endless supply of delicious recipes. This dish is LIFE-GIVING. What a treat!

  2. Reply

    Aysegul

    November 25, 2014 at 7:27 AM

    This stuffing looks so yummy, and I love your photography. Cheers!

  3. Reply

    Shay

    November 26, 2014 at 2:34 PM

    Stuffing looks amazing, and healthy. Happy Thanksgiving!

  4. Reply

    jenn

    November 26, 2014 at 9:09 PM

    This looks amazing, and is on my list of must-makes sides this year. Question, though… where/when do I add the sage?

    • Reply

      Sherrie

      November 27, 2014 at 8:13 AM

      Hey Jenn – whoops! Thanks for pointing that. I’ve edited the recipe.

  5. Reply

    Heather @ HeatherOMade

    December 8, 2014 at 11:18 PM

    YUMMMM!

  6. Reply

    Alison @Foodbymars

    November 22, 2016 at 8:04 PM

    This is gorgeous! I love the ingredients, and my god isn’t that Wolf pan wonderful?! Happy Thanksgiving and stay warm!

    • Reply

      Sherrie

      November 22, 2016 at 9:04 PM

      That Wolf pan is everything.

  7. Reply

    Genevieve

    November 22, 2016 at 8:14 PM

    Sherrie, I just read your last post and yeah, creative ruts suck. I’m glad to hear that you are entering a different space now. I feel like I’ve been in one for months (well, since #DRINKTHESUMMER anyway, which is a loooong time!!) and I’m only starting to get back into the groove of blogging. This stuffing sounds incredible and I can’t wait to stuff my face with stuffing this week.

  8. Reply

    Heather

    November 24, 2016 at 10:18 AM

    I bought all the ingredients for this like the day before you changed the recipe. Do you have the old recipe posted somewhere?

    • Reply

      Sherrie

      November 24, 2016 at 10:47 AM

      Hi Heather – the recipe is exactly the same except the old recipe had additions of 1 cup chopped broccoli and 1 cup shredded brussels. You can add those into the pan with the celery. Happy Thanksgiving!

  9. Reply

    amanda paa

    November 25, 2016 at 8:06 AM

    I like your plan for holidays. A lot. Carbs, wine, and this rescue spray I’m grabbing ASAP. Which is today, because I’m heading to Whole Foods. I love stuffing, and every time I make it in November, I vow that I’m going to make it for more than just Thanksgiving. And now that you’ve passed on this great recipe, I’m adding it to my must-makes. xo

  10. Reply

    Jenny

    November 26, 2016 at 3:29 PM

    Sherrie, looks delicious! Stuffing is always my favorite part of Thanksgiving, well except pie.

  11. Reply

    Lisa

    November 27, 2016 at 10:32 PM

    Love surrounds us, indeed! I hope you had a wonderful Thanksgiving and that everything worked according to plan. Carbs are definitely the answer to everything, especially if they come in a dish as lovely as this!

  12. Reply

    Sabrina B.

    December 1, 2016 at 3:35 PM

    This looks wonderful enough to re-visit stuffing post-Thanksgiving! Like this these ingredients, no reason why this couldn’t be a year-round recipe. Thank you for sharing it!

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With Food + Love © 2016 | All photos + words belong to Sherrie Castellano -- they cannot be used or distributed without permission.
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