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Kale-Mushroom Stuffing
Recipes
Kale-Mushroom Stuffing
12 servings
35 minutes total (Active 15 minutes)

Ingredients

  • Cooking spray
  • 1 fresh leek, well rinsed/thinly sliced
  • 2 tablespoons unsalted butter
  • 8 oz presliced fresh baby portabellas
  • 1 teaspoon dried thyme
  • 8 oz Deli morel and leek cheese, shredded
  • 2 (10-oz) packages frozen chopped kale (or spinach)
  • 4 cups cubed bread stuffing
  • 1 (10.75-oz) can condensed cream of chicken with herbs soup
  • 1 cup whole milk

Steps

    1. Preheat oven to 350°F. Coat 9- x 9-inch baking dish with spray. Cut leek in half and slice (white part only, about 1 cup).
    2. Preheat large sauté pan on medium-high 2–3 minutes. Add butter, mushrooms, thyme, and leeks; cook and stir 3–4 minutes or until softened. Grate cheese.
    3. Stir in kale; cook 1–2 minutes or until thawed. Combine stuffing mix, soup, milk, and cheese until blended.
    4. Stir soup mixture into kale mixture; cook and stir 1–2 minutes or until hot. Spoon stuffing mixture evenly into dish. Bake 15–20 minutes or until top has browned slightly. Serve.

Amount per 1⁄12 recipe serving: Calories 200, Total Fat 10g, Sat Fat 5g, Trans Fat 0g, Chol 25mg, Sodium 480mg, Total Carb 19g, Fiber 2g, Sugars 3g, Protein 10g, Calc 15%, Vitamin A 120%, Vitamin C 20%, Iron 6%