(Freezable) Stuffing with Caramelized Onions & Kale Recipe on Food52 (2024)

Make Ahead

by: Alexandra Stafford



9 Ratings

  • Serves 8 to 10

Jump to Recipe

Author Notes

This is adapted from the stuffing recipe in my cookbook, Bread Toast Crumbs.

Notes: In the photos above, I do not remove the crust, but that is because I am using peasant bread, which does not have a super thick crust. When I buy any other bread at the store, I always remove the crust for stuffing.

Kale: Tuscan or curly kale is fine.

Freezing/Baking Instructions: I like to freeze stuffing uncooked. To do so, after you transfer the stuffing to the 9x13-inch pan, cover it with foil, then transfer to the freezer for up to 3 months. To bake: Preheat the oven to 350° F. Bake stuffing covered directly from the freezer for 1 hour. Increase the temperature to 400° F and bake uncovered for 15 to 20 minutes. Alternatively, thaw stuffing overnight in fridge, then bake according to directions below. —Alexandra Stafford

  • Test Kitchen-Approved

What You'll Need

  • 1 poundloaf of bread, crusts removed, see notes above, torn into 1- to 2-inch pieces (8 to 10 cups)
  • 1/2 cupextra-virgin olive oil
  • kosher salt and pepper to taste
  • 4 tablespoonsunsalted butter
  • 2 cupssliced onions (1 to 2)
  • 8 ounceskale, see notes above, rough stems discarded, leaves sliced into ½-inch ribbons
  • 1.5 cupshomemade chicken stock or store-bought
  • 1 egg
  • softened butter
  1. Preheat the oven to 400° F. In a large bowl, toss the bread with 1/4 cup of the oil; the bread will feel saturated. Season with salt and pepper to taste. Taste a cube of bread—it should be nicely seasoned. Spread bread onto a sheet pan in a single layer, reserving the bowl. Transfer to the oven and toast for 15 to 17 minutes, until golden. Set aside to cool briefly.
  2. Meanwhile, in a large sauté pan, melt the butter with the remaining 1/4 cup oil over medium heat. Add the onions, season with a pinch of salt, and cook, stirring, for 15 to 20 minutes, or until the onions are soft and beginning to caramelize.
  3. Meanwhile, place the kale in the reserved bowl, and when the onions have finished cooking, scrape them into the bowl over the kale, and toss to combine. Add the bread, and toss again. Add 1 cup of the chicken stock, 1/2 teaspoon salt, and fresh cracked pepper to taste. Toss to combine. Taste. This is when it's important to get the seasoning right — this should taste well seasoned, so adjust with more salt and pepper as needed. In a small bowl, whisk the remaining 1/2 cup of stock with the egg and add to the bowl. Toss to combine.
  4. Grease a 9×13-inch baking pan with the softened butter and spread the mixture into it. Cover the pan with foil, transfer it to the oven (or see notes above for freezing), and bake the stuffing for 30 minutes. Uncover the pan and bake the stuffing for 15 to 20 minutes more, until the bread is golden and the kale is beginning to crisp. Remove the pan from the oven and let the stuffing stand for 10 minutes before serving it.


  • Stuffing/Dressing
  • American
  • Onion
  • Kale
  • Vegetable
  • Sheet Pan
  • Make Ahead
  • Serves a Crowd
  • Fall
  • Christmas
  • Thanksgiving
  • Winter

See what other Food52ers are saying.

  • Alexandra Stafford

  • yiayia

  • Connie

  • caninechef

Recipe by: Alexandra Stafford

I write the blog alexandra's kitchen, a place for mostly simple, sometimes fussy, and always seasonal recipes. My cookbook, Bread Toast Crumbs is available everywhere books are sold.

Popular on Food52

12 Reviews

yiayia November 23, 2018

I made this for Thanksgiving, and it was the best loved and gobbled up part of the meal. This is so delicious— old-fashioned and up to date at thesame time. Buttery and crisp , wonderful textures and even the kale despisers loved it. One family member said he never wanted any other stuffing again!

Connie November 11, 2017

I Can't find the directions for freezing :( HELP!

Alexandra S. November 11, 2017

Hi! See the "author notes" section above? Right below the photos? Click on "more" to find the freezing instructions.

caninechef November 2, 2017

The comment about Bell's Seasoning ( something I think has been around for over 50 years) made me realize what I found odd about this recipe for stuffing/dressing. There are no herbs in it.

Alexandra S. November 2, 2017

You can totally add whatever herbs you like: sage, parsley, etc. Which herbs do you typically add?

caninechef November 3, 2017

Thyme and sage or the previously mentioned Bell;s.

Alexandra S. November 3, 2017

Nice, those all would be great here.

Fresh T. October 30, 2017

PS I love the instructions for freezing and making ahead. Super awesome <3

Fresh T. October 30, 2017

I still have never seen Bell's Seasoning.....I'll keep my eye out! Love your book Ali.

Alexandra S. October 30, 2017

Keep your eyes peeled for this box: https://www.bellsfoods.com/products/bells-seasoning/

Thanks, Dana!! xo

Terry October 30, 2017

I think some of the directions are missing. When do the Kale and chicken broth come into the directions?

Alexandra S. October 30, 2017

Terry — thank you! A step was missing. Just added it back. Sorry for the trouble.

(Freezable) Stuffing with Caramelized Onions & Kale Recipe on Food52 (2024)
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