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Sourdough stuffing with kale and hazelnuts

Food styling by Sasha Seymour

Ashley Capp/The Globe and Mail

Ready time: 45 minutes


1/4 cup butter

1 large onion, cut into 1/2-inch chunks

1/2 pound bacon, cut into 1/2-inch chunks

1 large apple, cut into 1/2-inch chunks

1/2 bunch sage leaves, stems picked off and leaves left whole

1/2 bunch kale, torn into large pieces

1/3 cup hazelnuts, roughly crushed

1 teaspoon apple cider vinegar

1 loaf sourdough bread, cut or torn into chunks

1/2 cup chicken stock

Black pepper to taste


Preheat oven to 350 F.

Melt butter over medium-low heat in a large skillet. Add onion, bacon and salt and cook for about 8 minutes or until the onion is soft and the bacon is cooked through. Add apple chunks, sage, kale and hazelnuts and cook for about 2 minutes. Stir in apple cider vinegar and remove from heat.

Put bread chunks in a large bowl and stir in onion mixture. Spoon stuffing into a baking dish and pour stock over it. Bake until the top is browned (about 20 minutes).

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