Rye, Kale, Mushroom, and Pumpkin Seed Stuffing

bonappetit.com

Francine Raften

SUB VEG BROTH FOR CHICKEN

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 stock or low-sodium chicken broth, divided

Directions at bonappetit.com

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