Bacon, Onion and Kale Stuffing

Prep Time
25 min
Cook Time
1 hr 5 min
Tools Required
13- X 9-inch baking dish

This recipe would be also be great as a stuffing for baked stuffed mushrooms.

Side dish
Special Fork
Lori Powell
  • 1 pound loaf of bread, such as Italian, multi-grain or cornbread, cut into 3/4-inch cubes (11 cups)
  • 4 slices bacon, chopped
  • 8 tablespoons unsalted butter, divided
  • 3 cups chopped onions
  • 2 cups chopped celery
  • 1/2 teaspoon salt and freshly ground black pepper
  • 1 package (5 ounces) baby kale
  • 2 tablespoons chopped fresh thyme
  • 2 tablespoons chopped fresh sage
  • 6 cloves garlic, finely chopped
  • 4 large eggs, beaten
  • 2-1/4 cups reduced-sodium chicken broth or stock, divided
  1. Preheat oven to 375°F and grease a 13- x 9-inch baking dish. Spread bread out on a large sheet pan and toast in middle of oven, stirring occasionally, until golden, about 7 minutes, and let cool. Transfer to a large bowl.
  2. Cook bacon in a large skillet over moderate heat until crispy. Transfer with a slotted spoon to paper towels to drain. Drain off all but 2 tablespoons fat from skillet.
  3. Melt 6 tablespoons of the butter in skillet with fat over moderate heat. Add onions, celery and salt and pepper and cook, stirring, until softened, about 6 minutes. Add kale, thyme, sage and garlic and cook stirring, until kale is just starting to wilt, about 1 minute. Remove pan from heat.
  4. In large bowl, add cooked onion mixture, eggs and 1 ¾ cups broth and stir well. Add bacon and bread cubes. tossing until just combined. Put in prepared dish and dot with remaining 2 tablespoons butter. Drizzle with remaining ½ cup broth. Cover with foil and bake in middle of oven for 30 minutes. Uncover and bake until top is golden brown and crisp, about 15 minutes more.

Cooking Tips


  • Add to turkey sandwiches
  • Use as a topping for shepherd’s pie
  • Add to ground meat for a meatloaf or meatballs
  • Use as a stuffing for pork chops or to put on top of chicken cutlets or salmon, and bake.
  • Use as a stuffing for mushrooms, baked clams, zucchini or peppers
  • Add more egg and some leftover shredded turkey or cooked or canned salmon and make into fritters, pan fried in olive oil or baked. Top with a lemon garlic yogurt.
  • Mix in a little more beaten egg and form into balls with a nugget of mozzarella in the center and pan-fry in olive oil or bake.

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