Sage Stuffing with Kale + Ghee

Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Serves 4 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.


  • 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}


  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


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