Stuffing with kale, cranberries, and chestnuts from Bread Toast Crumbs: Recipes for No-Knead Loaves & Meals to Savor Every Slice (page 199) by Alexandra Stafford

  • dried cranberries
  • kale
  • onions
  • all-purpose flour
  • chicken stock
  • instant yeast

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • westminstr on December 03, 2018

    I've made this stuffing for two different thanksgivings, subbing veg stock for chicken. It is a GREAT thanksgiving stuffing. It has a lot more vegetable matter than most stuffings, which is a plus for me. You have to make the bread pieces small to start with - they shrink down in the toasting stage but they absorb the broth and grow tremendously while baking! I usually up the dried cranberries a little. I especially love the leftovers, the bread and kale are so crispy and delicous when reheated in the oven!

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