Even omnivores will happily chow down on this meat-free stuffing, plus it’s filling enough to serve as a main course for the vegetarians at your Thanksgiving table.
½ loaf day-old challah
½ medium kabocha squash
4 tablespoons olive oil
2 tablespoons butter + 2 for melting on top
1 large yellow onion
2 stalks celery, diced
5 large sage leaves
1 tablespoon thyme leaves, chopped
leaves from 1 large sprig of rosemary, chopped
½ bunch dino kale, stems removed and roughly chopped (about 2 cups lightly packed)
½ cup white wine
1 cup veggie stock
½ teaspoon kosher salt
¼ teaspoon black pepper
1. Preheat the oven to 450° F.
2. Cut challah into 1-inch pieces and leave out on a baking sheet to dry out while you prepare the other ingredients. You should have about 8 cups of cubed bread.
3. Peel kabocha, scrape out the seeds, and cut into 1-inch pieces (you should have about 3 cups). Place on a baking sheet and toss with 2 tablespoons olive oil, salt, and pepper. Pop in the oven and roast for 20 minutes or until tender. Remove from the oven and turn the temperature down to 375°.
4. Heat remaining 2 tablespoons of olive oil and 2 tablespoons of butter in a 4-quart dutch oven over medium heat. Add celery and onion and cook 8 minutes, or until starting to soften and brown. Add sage, thyme, rosemary, and kale and cook another 5 minutes.
5. Add white wine, turn the heat up to high and cook another 3-5 minutes, or until the alcohol has cooked off and almost all of the liquid has evaporated.
6. Scrape mixture into a large bowl and add the roasted kabocha, the vegetable stock, the egg, the salt, and the black pepper. Add challah and toss to combine all the ingredients.
7. Wipe out the dutch oven and grease lightly with cooking spray. Transfer the mixture to the greased dutch oven, pressing down slightly to compress a bit.
8. Melt remaining 2 tablespoons butter in a small saucepan and pour evenly over the stuffing. Pop in the oven, uncovered, and bake for 30 minutes.
Originally featured in Easy Veggie Thanksgiving Sides