Name: Rye, Kale, Mushroom, and Pumpkin Seed Stuffing
Yield: 8 Servings
Ingredients: 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

Image may contain Food Dish Meal Platter Plant Vegetable and Cauliflower

Michael Graydon + Nikole Herriott

Swap in veggie stock and make all your vegetarian relations happy.

Recipe notes