Rustic Kale and Bacon Stuffing

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15 min


10 adult servings

* PLUS Cook time: 55 minutes
Rustic Kale and Bacon Stuffing

Photo: Maya Visnyei

Add a new spin to classic stuffing with this easy and delicious rustic dressing.


  • 1 loaf Italian bread , (about 400 g)
  • 3 tbsp unsalted butter , divided
  • 170 g double-smoked bacon , chopped (about 1 cup packed)
  • 1 cup chopped onion
  • 1 large tart apple , peeled, cored and diced (about 1 3/4 cups)
  • 1 tbsp chopped garlic
  • 1/2 tsp hot-pepper flakes
  • 1 bunch kale , stems and mid-rib romved, coarsely chopped (about 8 cups packed)
  • 1/4 cup chopped parsley
  • 1 tbsp chopped rosemary
  • 1 1/4 cups sodium-free chicken broth


  • Preheat oven to 400F.
  • Use a serrated knife to trim most of the crust from the outside of loaf, then cut into 3⁄4-in. cubes (you should have about 14 cups). Place bread on a baking sheet in a single layer and bake for 15 min, tossing occasionally, or until dry and lightly toasted. Set aside to cool.
  • Melt 1 tbsp butter in a large frying pan on medium heat. Add bacon and sauté for 3 min, or until fat has rendered. Add onion and apple and sauté for 2 min to soften. Add garlic and chili flakes and sauté 1 min longer.
  • Turn heat to high and add kale to pan in batches, sautéing for 3 min, or until wilted. Remove from heat.
  • In a large bowl, combine toasted bread with kale mixture, parsley and rosemary, and add enough chicken stock to soften bread slightly.
  • Use 1 tbsp butter to grease an 8 x 10-in. casserole dish. Transfer dressing into pan in an even layer and dot with remaining 1 tbsp butter.
  • Bake for 30 min or until dressing is heated through and top is crispy.

Nutrition (per serving)

  • Calories
  • 171,
  • Protein
  • 6 g,
  • Carbohydrates
  • 24 g,
  • Fat
  • 6 g,
  • Fibre
  • 2 g,
  • Sodium
  • 312 mg.

Originally published in the Today’s Parent October 2014 issue. Photo by Maya Visnyei.