I love everything about Thanksgiving. I love the rich history behind it, the time my whole family is gathered together for it and of course, the meal itself. I am THAT person who lives for Thanksgiving leftovers—all week long. I never get sick of it! From the stuffing to the cranberries to the string beans, this turkey dinner makes me swoon every year.
Traditions are important to me, too, but it doesn’t keep me from tweaking or updating a recipe for the big day. It just makes me fall in love with Thanksgiving all over again. Today I am sharing one of those updated Thanksgiving recipes: stuffing.
I like my stuffing moist, so I don’t start with dried bread cubes, but with a basic loaf of bread. White or wheat bread, it’s up to you. With my Persian background, I love how we combine sweet ingredients, like raisins, and using them in savory dishes. This stuffing recipe features plump raisins with salty bacon and hearty kale. Fresh sage finishes the dish perfectly.
I think I just found my new favorite Thanksgiving stuffing!
If you prefer a more dry stuffing, feel free to use the dried bread cubes. Add enough broth to get to your preferred level of moisture.
- 12 slices of thick cut bacon, chopped
- 2 cups diced onions (1 medium onion)
- 10 oz chopped kale (about 8 cups)
- 2 cups Sun-Maid Raisins
- 1/4 cup finely chopped fresh sage (loosely packed) (or 4 teaspoons of dried sage)
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1 loaf (20-ounces) bread cut into 1/2-inch cubes (white or wheat)
- 3 cups broth (vegetable, chicken or turkey)
In a large Dutch oven, over medium-high heat add the bacon and cooked until just crispy. Add the chopped onions and cook until softened, about 5 minutes. Stir in the chopped kale, raisins, sage, salt and pepper and cook until kale softens, approximately 5-7 minutes. Stir in the bread cubes and mix until ingredients are combined. Stir in broth, reduce heat to low and cook covered for 20 minutes. You can also transfer stuffing, after broth is added, to an oven-safe dish and cook covered at 350ºF for 20 minutes.
Laura Bashar blogs at Family Spice, and is the photographer and co-author of the cookbook: Cooking Techniques and Recipes with Olive Oil. She’s also chaos manager of a family of five while soaking up the sun in San Diego, California.