4 Tbsp plus 3/4 cup good quality olive oil, divided
10 cups coarsely torn seeded rye, dried out overnight
¼ cup raw pumpkin seeds
1 lb mixed mushrooms (such as oyster, shitake, crimini, baby bellas), cut into large pieces
Sea salt, freshly ground pepper
4 celery stalks, chopped
1 small sweet onion, chopped
1 bunch kale, ribs and stems removed, leaves torn
2 Tbsp. finely chopped fresh sage
1 Tbsp. chopped fresh rosemary
½ cup dry white wine (or unsweetened apple juice)
2 large eggs
3 cups low sodium vegetable broth (or chicken broth)
1. Preheat oven to 350 degrees. Brush a shallow 3 qt. baking dish and a sheet of foil with some of the oil. Place bread in a very large bowl.
2. Toast seeds on a rimmed baking sheet, tossing once, until golden, 8-10 minutes. Let cool, add to bowl with bread.
3. Heat 2 Tbsp. oil in a large skillet over medium-high heat. Add half of mushrooms, season with salt and pepper to taste, and cook, tossing occasionally, until softened, 6-8 minutes. Transfer to the bowl and repeat with remaining mushrooms and 2 Tbsp. oil.
4. Heat ¼ cup oil in skillet. Add celery and onion, season to taste with salt and pepper, and cook, stirring often, until onion is golden brown and soft, 10-12 minutes. Add kale, sage, and rosemary and cook, tossing often, until kale is wilted, about 2 minutes. Transfer to the bowl.
5. Reduce heat to medium and cook wine (or apple juice) in skillet, scraping any brown bits, until almost evaporated, about 1 minute. Drizzle over bread mixture.
6. Whisk eggs, 2 cups broth, and ½ cup oil in a medium bowl; pour over bread mixture. Season to taste with salt and pepper and toss, adding more stock1/4 cupful at a time as needed, until bread is hydrated and ingredients are well combined. (You may not need all of the broth).
7. Transfer to prepared dish and cover with oiled foil. Bake until a paring knife or cake tester comes out hot, from the center, about 35-40 minutes. Increase oven temperature to 450 degrees, uncover and bake until the top is golden and crisp, 20-25 minutes. Let sit 10 minutes before serving.
Stuffing can be assembled one day ahead – cover and chill.
Adapted from Bon Appetit, November 2014