Cooktop Stuffing With Tuscan Kale, Fennel, And Herbs

• 1/2 loaf of ciabatta, cut into 1/4 to 1/2 cubes (8 level cups total)
• 3 T olive oil
• 1 dried chile de arbol
• 1/4 tsp fennel seeds, lightly crushed
• 1/2 cup minced fennel from 1 small bulb
• 1/2 cup minced onion from 1 small onion
• 1 T finely minced fresh thyme leaves
• 1 tsp finely minced fresh rosemary
• 3 garlic cloves, thinly sliced
• kosher salt + freshly ground black pepper
• 1 bunch Tuscan kale (about 1/2 pound), washed, stems and center ribs removed, and leaves torn into 1" pieces, about 5 cups
• 2 cups vegetable stock
• 1/4 cup dried cranberries or tart cherries (optional)

1. To toast ciabatta: Preheat oven to 400u0b0. Spread 8 cups of cubed ciabatta on a large rimmed baking sheet. Toast, stirring once or twice, until croutons are golden brown, crisp, and dry. You're looking for a texture that is a bit drier than a normal crouton, which will ensure they retain their shape and don't get mushy in the cooktop stuffing. Once toasted, you should have around 41/2 cups of croutons. Set aside and let cool before using. They can be made a day in advance and stored in an air-tight container.
2. In a 3 or 4 quart casserole or Dutch oven with a tight-fitting lid, heat olive oil over medium heat. Add chile and let sizzle in pan for 1 minute. Next add fennel seeds, fennel, onion, thyme, rosemary, and garlic. Season with salt and pepper and saute until vegetables are tender and lightly caramelized, about 6 minutes.
3. Add kale to pan, tossing with tongs to evenly coat the kale with the oil. Season with kosher salt and freshly ground black pepper to taste. Saute for about 3 to 4 minutes, tossing occasionally. The kale will turn bright green, slacken, and start to tenderize.
4. Add vegetable stock to pan and bring to a boil. Simmer kale another 2 to 3 minutes (uncovered) until tender. Add ciabatta croutons and dried cranberries or cherries (if using) to pan, stirring well so croutons evenly absorb the stock. Cover pan, then take off heat and let sit for 5 minutes. Uncover pan, fluff with fork, and season to taste with kosher salt and freshly ground black pepper. All of the stock should be absorbed and your croutons should be soft yet have retained their shape. Since ciabatta loaves will naturally vary in texture, here are a few troubleshooting notes, if needed: if any stock remains yet croutons are soft, pour off excess and return the pan to low heat so that it all evaporates. If croutons are not soft, add a few tablespoons of stock, bring to a simmer, cover and let rest for a few more minutes.
5. Cook's note: I'm aware that neither my recipe nor the boxed stuff is technically a stuffing since they're not cooked inside the bird. Call it whatever you like: dressing, stuffing, bread salad, you name it!

ubc, olive oil, uerbol, ubc, minced fennel from, onion, t, fresh rosemary, garlic, kosher salt , kale, vegetable stock, cranberries

Taken from food52.com/recipes/24343-cooktop-stuffing-with-tuscan-kale-fennel-and-herbs (may not work)