• Olive oil
  • 8 ounces cremini mushrooms, sliced
  • Salt and pepper
  • 1 bunch Tuscan kale, about 3 cups, stemmed and chopped
  • 1 6-ounce box stuffing
  • 1/4 cup butter, melted
  • 1 cup turkey or chicken stock
Serves: 4-6

Preheat oven to 375°F.

Heat olive oil in a large, nonstick skillet. Once the oil is hot, add mushrooms and brown, stirring occasionally, about 10 minutes. Once mushrooms are brown, add the kale, in batches if necessary, with a splash of stock. Cook kale to wilt. Season with salt and pepper.

Once cooked, add in the box of stuffing mix, melted butter and turkey stock. Stir to combine. Put mixture into a 1 1/2-quart casserole dish and place into oven. Cook for 40 minutes or until browned on top.