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PUMPKIN SEED & MUSHROOM KALE STUFFING

Gerbs Pumpkin Seed Stuffing

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. This Recipe uses GERBS RAW PUMPKIN SEED PEPITAS (there are seasoned varieties too) & GERBS HIMALAYAN SALT.

Make it your own. Try different variations like spinach and cornbread. We also recommend that you try sprinkling any of our new Seasoning Mixes on this dish.

DO AHEAD: Stuffing can be assembled a day ahead. Cover and chill.

Gerbs Pumpkin Seed Stuffing
Pumpkin Seed Stuffing with Mushroom & Kale
Print Recipe
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
Gerbs Pumpkin Seed Stuffing
Pumpkin Seed Stuffing with Mushroom & Kale
Print Recipe
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
  • 1/4 cup Gerbs Pumpkin Seeds pepitas (use more if you wish!)
  • to taste Gerbs Himalayan Salt and freshly ground black pepper
  • 3/4 cup olive oil add 4 more Tablespoons if dry. If butter is preferred then use.
  • 10 cups seeded rye coarsely torn, dry it out overnight
  • 2 large eggs
  • 1 lb mixed mushrooms Maitake, Oyster, Crimini etc, cut into large pieces
  • 3 cups vegetable stock
  • 4 celery stalks chopped
  • 6 medium shallots chopped
  • 1 torn leaves organic kale ribs and stems removed
  • 2 Tbls fresh sage finely chopped
  • 1 Tbls fresh rosemary chopped
  • 1/2 cup dry white wine
Servings:
Instructions
  1. Preheat oven to 350°. Brush a shallow 3-qt. baking dish and a sheet of foil with oil. Place bread in a very large bowl.
  2. Toast Gerbs Pumpkin Unshelled Seeds (pepitas) on a rimmed baking sheet, tossing once, until golden brown, 8–10 minutes. Let cool; add to bowl with bread.
  3. Heat 2 Tbsp. oil in a large skillet over medium-high. Add half of mushrooms, season with salt and pepper, and cook, tossing occasionally, until softened, 6–8 minutes. Transfer to bowl. Repeat with 2 Tbsp. oil and remaining mushrooms.
  4. Heat ¼ cup oil in skillet. Add celery and shallots, season with salt and pepper, and cook, stirring often, until shallots are golden brown and soft, 8–10 minutes. Add kale, sage, and rosemary and cook, tossing often, until kale is wilted, about 2 minutes. Transfer to bowl.
  5. Reduce heat to medium and cook wine in skillet, scraping up any browned bits, until almost all evaporated, about 1 minute. Drizzle over bread mixture.
  6. Whisk eggs, 2 cups stock, and ½ cup oil in a medium bowl; pour over bread mixture.
  7. Season with salt and pepper and toss, adding more stock ¼-cupful at a time as needed (you may not use it all), until combined and bread is hydrated. Transfer to prepared dish and drizzle with oil.
  8. Cover with oiled foil; bake until a paring knife inserted into the center comes out hot, 30–35 minutes.
  9. Increase oven temperature to 450°.
  10. Uncover and bake until top is golden brown and crisp, 20–25 minutes.
  11. Let sit 10 minutes before serving.
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