Pumpkin Seed Stuffing with Mushroom & Kale
Tasty vegetarian alternative to traditional turkey stuffing. This Pumpkin Seed Stuffing with Kale & Mushroom and Seeded Rye bread (you can use any bread you wish but it should be bread with character! Seeded multigrains, crusty Sourdough French etc) can either stuff your turkey, tofu turkey or be used as a side dish. DO AHEAD: Stuffing can be assembled 1 day ahead. Cover and chill. Recipe by Claire Saffitz
Servings
8
Servings
8
Ingredients
  • 1/4cup Gerbs Pumpkin Seedspepitas (use more if you wish!)
  • to taste Gerbs Himalayan Salt and freshly ground black pepper
  • 3/4cup olive oiladd 4 more Tablespoons if dry. If butter is preferred then use.
  • 10cups seeded ryecoarsely torn, dry it out overnight
  • 2large eggs
  • 1lb mixed mushroomsMaitake, Oyster, Crimini etc, cut into large pieces
  • 3cups vegetable stock
  • 4 celery stalkschopped
  • 6 medium shallotschopped
  • 1torn leaves organic kaleribs and stems removed
  • 2Tbls fresh sagefinely chopped
  • 1Tbls fresh rosemarychopped
  • 1/2cup dry white wine