Sourdough Dressing with Kale and Mushrooms
Sourdough bread’s characteristic tang and chewy texture liven up any sandwich. Our goal was to add the same punch to our holiday dressing.
Why This Recipe Works
We take an unconventional route for this holiday stuffing, opting for tangy, chewy sourdough bread as a base. Meaty shiitake mushrooms, chopped kale, sausage, sage, and golden raisins balance the bread’s assertive flavor. To simplify the cooking, we roast the vegetables and sausage in the oven while we toast the bread into croutons. Then we toss the lot with just enough broth and eggs to keep it moist and cohesive. Dotting the top of the casserole with butter and leaving it uncovered for the last fifteen minutes of baking creates a crisp, beautifully browned top.
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