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You know that moment when you take a bite of stuffing and it’s just…perfect? That’s what this Mushroom, Kale & Walnut Stuffing is all about. I’ve been making this hearty, veggie-packed version for years, and it’s become the star of our holiday table—and honestly, our weeknight dinners too. The earthy mushrooms, the slightly bitter kale, and the toasty walnuts come together in a way that makes you forget this is actually good for you. Trust me, even the meat-lovers in my family sneak seconds. It’s the kind of dish that feels like a warm hug while still packing in the nutrients.
Why You’ll Love This Mushroom, Kale & Walnut Stuffing
This isn’t just any stuffing—it’s the one you’ll crave all year round. Here’s why:
- Packed with flavor: Earthy mushrooms, hearty kale, and crunchy walnuts create the most satisfying bite
- Surprisingly healthy: Loaded with veggies and plant-based protein (but tastes indulgent!)
- Easy to throw together: Just sauté, mix, and bake—no fancy techniques needed
- Versatile star: Fancy enough for Thanksgiving but simple enough for Tuesday night dinner
I promise, this stuffing will make you forget the boring boxed stuff forever.
Ingredients for Mushroom, Kale & Walnut Stuffing
Here’s the simple lineup that makes this stuffing magic happen. I always gather everything before I start – trust me, it makes the cooking flow so much better!
- 2 cups chopped mushrooms (I like cremini, but any will work – just slice ’em rustic-style)
- 1 cup packed chopped kale (stems removed, leaves torn into bite-sized pieces)
- 1/2 cup chopped walnuts (toast them first for extra flavor – you’ll thank me later)
- 1 medium onion, diced (white or yellow, whatever’s in your pantry)
- 2 cloves garlic, minced (fresh is best – no jarred stuff for this!)
- 3 cups day-old bread cubes (stale is key – it soaks up the broth without getting mushy)
- 1/2 cup vegetable broth (low-sodium so you can control the salt)
- 2 tbsp olive oil (good quality makes a difference here)
- 1 tsp each dried thyme and sage (rub between your fingers to wake up the flavors)
- Salt and freshly ground black pepper (to taste – I’m generous with both)
See? Nothing fancy, just real ingredients that work together beautifully. Now let’s get cooking!
How to Make Mushroom, Kale & Walnut Stuffing
Okay, let’s get down to business! This stuffing comes together in three simple stages – and I promise, the smell alone will have everyone hovering around your kitchen. Just follow these steps and you’ll have perfect stuffing every time.
Step 1: Sauté the Aromatics
First things first – preheat your oven to 375°F (190°C). While that’s warming up, heat the olive oil in a large skillet over medium heat. Not too hot now, or you’ll burn those precious aromatics! Add your diced onion and minced garlic, and let them cook until they’re soft and fragrant – about 3-4 minutes should do it. You’re looking for the onions to turn translucent, not brown. This is where all that amazing flavor starts building!
Step 2: Cook Mushrooms and Kale
Now toss in your chopped mushrooms and kale. This is when the magic really starts happening! Let everything cook together until the mushrooms release their liquid and start to brown slightly – about 5 minutes. The kale will wilt down dramatically (don’t worry, that’s what we want!). Stir in those beautiful toasted walnuts, thyme, sage, and a good pinch of salt and pepper. Give it all a good mix and take a deep breath – doesn’t that smell incredible?
Step 3: Combine and Bake
Time to bring it all together! Transfer your mushroom-kale mixture to a big bowl with the bread cubes. Pour the vegetable broth over everything and gently toss until every piece of bread is coated (but not soggy – we’re making stuffing, not bread pudding!). Spread it evenly into your baking dish, cover with foil, and pop it in the oven for 20 minutes. Then, the grand finale – remove the foil and bake for another 10 minutes until the top is golden brown and irresistible. Just watch that last 10 minutes – we want crispy edges, not dried-out stuffing!
Tips for Perfect Mushroom, Kale & Walnut Stuffing
Want to take your stuffing from good to unforgettable? Here are my tried-and-true tricks:
- Stale bread is your friend – I leave cubes out overnight or toast fresh bread at 300°F for 10 minutes. It soaks up broth perfectly without turning mushy.
- Toast those walnuts – Just 5 minutes in a dry skillet makes them extra fragrant and crunchy. (Watch closely – they burn fast!)
- Broth control – The mixture should look moist but not swimming. Add an extra splash if needed before baking.
- Taste as you go – Adjust seasoning after mixing everything. I often add an extra pinch of thyme or black pepper at this stage.
These little touches make all the difference – trust me!
Ingredient Substitutions
Out of something? No worries – this stuffing is super flexible! Swap kale for spinach (just add it at the very end since it wilts faster). Pecans or almonds work beautifully instead of walnuts. For gluten-free, use your favorite GF bread cubes – they’ll soak up the broth just fine. The key is keeping those earthy mushrooms and aromatic herbs – everything else can adapt to what you’ve got!
Serving Suggestions for Mushroom, Kale & Walnut Stuffing
Oh, the possibilities! This stuffing shines bright whether you’re dressing up a holiday table or keeping things simple. My favorite way? Alongside a juicy roast chicken – the flavors complement each other perfectly. For Thanksgiving, it’s a dream with turkey (vegetarians at your table will thank you!). But honestly? Sometimes I just eat a big bowl of it as a meal with a fried egg on top. It’s that good all on its own!
Storage and Reheating
This stuffing keeps like a dream! Let it cool completely before storing in an airtight container – it’ll stay fresh in the fridge for up to 3 days. For longer storage, freeze it in portions for up to 2 months (perfect for quick weeknight sides!). When reheating, I always use the oven – about 15-20 minutes at 350°F with a splash of broth keeps it from drying out. The microwave works in a pinch, but the oven gives you back that perfect crispy top we all love!
Mushroom, Kale & Walnut Stuffing Nutrition
Nutritional values are estimates, but here’s the scoop: One serving of this stuffing (about 1/6 of the recipe) has roughly 220 calories, 12g of healthy fats, and 6g of protein. It’s a tasty way to pack in the nutrients!
FAQs About Mushroom, Kale & Walnut Stuffing
Can I make this stuffing ahead? Absolutely! I do it all the time. Prepare the entire recipe through step 3 (before baking), cover tightly, and refrigerate for up to 24 hours. Just add 5-10 extra minutes to the baking time since it’s going in cold. The flavors actually deepen overnight – bonus!
Is this stuffing freezer-friendly? You bet! After baking, let it cool completely, then freeze in airtight containers for up to 2 months. When you’re ready, thaw overnight in the fridge and reheat in a 350°F oven with a splash of broth to refresh it.
How do I keep it from drying out? My golden rule? Don’t skimp on the broth! The bread should look evenly moist (not soggy) before baking. If it seems dry after baking, drizzle a tiny bit of warm broth over the top – it’ll soak right in and revive the texture beautifully.
