Gluten-Free Stuffing with Bacon and Kale
Those who avoid eating gluten don’t need to be deprived of the quintessential Thanksgiving side when they use our gluten-free stuffing mix. The addition of hearty kale and fragrant bacon means that everyone will be fighting over the last serving.
- 2 bunches kale, stems removed and leaves coarsely chopped
- 1/2 tsp. salt, plus more, to taste
- 5 Tbs. extra-virgin olive oil
- 1 lb. (500 g) bacon, diced
- 1 yellow onion, diced
- 3 celery stalks, diced
- 1/2 tsp. kosher salt
- Freshly ground pepper, to taste
- 1 package Gluten-Free Stuffing
- 3 1/2 to 4 cups (875 ml to 1 l) chicken or turkey stock, warmed
Preheat an oven to 375°F (190°C). Butter a 9-by-13-inch (23-by-33-cm) baking dish.
In a large sauté pan over medium-high heat, add the kale and salt to taste and cook until the kale is wilted but still bright green, 3 to 5 minutes. Transfer the kale to a plate and set aside.
In the same pan over medium-high heat, warm 2 Tbs. of the olive oil. Add the bacon and cook, stirring occasionally, until evenly browned, about 6 minutes. Transfer the bacon to a paper towel–lined plate to drain.
In the same sauté pan over medium-high heat, add the remaining 3 Tbs. olive oil. Add the onion, celery, salt and pepper and sauté until the vegetables are soft and translucent, 8 to 10 minutes. Transfer the onion mixture to a very large bowl, add the stuffing and stir until well combined. Stir in the stock 1/2 cup (125 ml) at a time, making sure it is completely absorbed into the croutons and does not pool in the bottom of the bowl. Taste a crouton; it should be moist throughout but not mushy. You may not need all of the stock. Fold in the cooked bacon and kale.
Transfer the stuffing mixture to the prepared baking dish. Cover the dish with a buttered sheet of aluminum foil and bake for 20 minutes. Remove the foil and continue baking until the top is golden brown and crisp, about 25 minutes more. Let rest 10 minutes before serving. Serves 10 to 12.
Williams-Sonoma Test Kitchen