Thankful for Kale and Pumpkin

We're up a bit late tonight baking a dessert and side for the big family meal tomorrow, and so, I decided to share recipes from the dishes Keith and I are making for Thanksgiving this year. He has been making pumpkin pie from scratch since his early college years and it is now the traditional dish he brings for this holiday every year. I have made desserts, fresh breads, and tossed salads in the past, but this year, I convinced my mom to let me make the stuffing. This was an especially challenging feat as the Bon Appetit recipe I decided to use involves kale, an ingredient she's still not the most fond of (but I'm slightly obsessed with). I followed the recipe exactly, but used sourdough bread instead of rye. 

Sourdough, Kale, Mushroom and Pumpkin Seed Stuffing

Ingredients

  • 4 tablespoons plus ¾ cup olive oil, divided, plus more
  • 10 cups coarsely torn seeded rye, dried out overnight
  • ¼ cup raw pumpkin seeds (pepitas)
  • 1 pound mixed mushrooms (such as maitake, oyster, or crimini), cut into large pieces
  • Kosher salt and freshly ground black pepper
  • 4 celery stalks, chopped
  • 6 medium shallots, chopped
  • 1 bunch kale, ribs and stems removed, leaves torn
  • 2 tablespoons finely chopped fresh sage
  • 1 tablespoon chopped fresh rosemary
  • ½ cup dry white wine
  • 2 large eggs
  • 3 cups chicken broth or low-sodium vegetable broth, divided

Instructions

  • Preheat oven to 350°. Brush a shallow 3-qt. baking dish and a sheet of foil with oil. Place bread in a very large bowl.

  • Toast seeds on a rimmed baking sheet, tossing once, until golden brown, 8–10 minutes. Let cool; add to bowl with bread.

  • Heat 2 Tbsp. oil in a large skillet over medium-high. Add half of mushrooms, season with salt and pepper, and cook, tossing occasionally, until softened, 6–8 minutes. Transfer to bowl. Repeat with 2 Tbsp. oil and remaining mushrooms.

  • Heat ¼ cup oil in skillet. Add celery and shallots, season with salt and pepper, and cook, stirring often, until shallots are golden brown and soft, 8–10 minutes. Add kale, sage, and rosemary and cook, tossing often, until kale is wilted, about 2 minutes. Transfer to bowl.

  • Reduce heat to medium and cook wine in skillet, scraping up any browned bits, until almost all evaporated, about 1 minute. Drizzle over bread mixture.

  • Whisk eggs, 2 cups stock, and ½ cup oil in a medium bowl; pour over bread mixture. Season with salt and pepper and toss, adding more stock ¼-cupful at a time as needed (you may not use it all), until combined and bread is hydrated. Transfer to prepared dish and drizzle with oil.

  • Cover with oiled foil; bake until a paring knife inserted into the center comes out hot, 30–35 minutes. Increase oven temperature to 450°. Uncover and bake until top is golden brown and crisp, 20–25 minutes. Let sit 10 minutes before serving.

  • DO AHEAD: Stuffing can be assembled 1 day ahead. Cover and chill.

    I did everything up to the increasing the oven temperature to 450 and am going to do that tomorrow, 20 minutes before dinner, so the stuffing will be warm and freshly crisp. Keith's recipe is much more unique as it's something he's pieced together over the years (from lots of experimentation and trying different recipes). 

    Keith's Famous Pumpkin Pie

    Ingredients

    • 2 homemade or store-bought pie crusts
    • 3/4 cup granulated sugar
    • 2 teaspoons ground cinnamon
    • 1 teaspoon salt
    • 1 teaspoon ground ginger
    • 1/2 teaspoon ground cloves
    • 1/2 teaspoon allspice
    • 4 large eggs
    • 1 baking pumpkin
    • 1 can (12 ounces) evaporated milk
    • 1/2 can (3 ounces) condensed milk

    Instructions

    • Preheat oven to 425 degrees.
    • Defrost pie crusts (if pre-frozen) for 10 minutes then prick bottom of dough all over with a fork. Bake in oven until slight bubbles form in crust (8 - 10 minutes). Remove from oven and set aside to cool. 
    • Cut baking pumpkin in half, clean out seeds and stringy part with ice cream scoop or knife. Set halves in large saucepan with 1 cup of water. Steam at medium-low temperature for 20 - 25 minutes, or until soft when poked with knife. 
    • Turn off saucepan and set pumpkin aside to cool. 
    • In a small bowl, mix together, sugar, cinnamon, salt, allspice, ginger, and cloves.
    • Beat eggs together in a large bowl.
    • Remove pumpkin meat from skin using metal spoon and hot pads (if still warm). Beat pumpkin meat in food processor or with immersion blender until smooth. 
    • Add sugar mixture and pumpkin to large bowl with eggs; stir to combine. Stir in evaporated milk and condensed milk until well combined. 
    • Pour mixture into pie shell and bake for 15 minutes. Reduce temperature to 350 degrees; bake until filling is set, 30 - 40 minutes.
    • Transfer to a wire rack and let cool 2 hours. Serve with whipped cream or ice cream, if desired, or transfer to a refrigerator until ready to serve.

    Tomorrow morning, we're running the 5-mile Thundercloud Subs Turkey Trot for the second time, and then, we celebrate Thanksgiving with our family. I hope they enjoy my twist on the classic stuffing we typically enjoy, and I'm looking forward to having turkey leftovers to use in several other recipes over the next few days. Happy Thanksgiving!