Stuffing?….Dressing?  …I think the official word is dressing because there was no turkey involved. In fact, this recipe is very much vegetarian!

I’m partnering with the Grain Foods Foundation today to bring you a recipe that’s pumped with whole grains. When most of the dishes on your Thanksgiving table are loaded with butter and bacon (nothin’ wrong with that…just sayin’!) this dressing will bring both healthy and delicious to the table. Butternut squash, shitake mushrooms and kale add a fresh and modern layer to this classic dish.


This dressing is packed with nutrition! I used half a loaf of whole grain bread from our bakery for lots of fiber, B vitamins and minerals. A high quality loaf of whole grain bread is key – ours had flax seeds and millet for even more texture and nutrition. And a handful of sage adds a lovely aroma and blends well with other Thanksgiving dishes.


While there are several steps to do before you actually bake the dressing, they are relatively simple: roast the squash and sauté the veggies…er, veggie and fungi! Then combine everything with a few cups of broth and bake away. The casserole is finished with some parmesan cheese added in the last minutes of cooking.


 Butternut, Mushroom and Kale Dressing

Butternut, Mushroom & Kale Dressing

Ingredients (8 servings)

  • 4 cups of cubed bread, about half a loaf
  • 2 cups of cubed butternut squash, a small squash
  • 1/2 lb shitake mushrooms, trimmed and sliced
  • 1 large bunch of kale, trimmed and chopped
  • ~7 fresh sage leaves, minced
  • 2 cloves of garlic, pressed
  • 1 tsp kosher salt
  • Pepper to taste
  • 1.5 cups vegetable broth
  • 1 tablespoon Parmesan cheese
  • Cooking oil as needed


  1. Preheat oven to 400*.
  2. Toss cubed squash in cooking oil and roast for about 40 minutes, until it begins to brown and is fork tender.
  3. Turn oven heat down to 350*.
  4. Meanwhile, heat oil in a skillet and sauté mushrooms until they begin to brown.
  5. Add sage and garlic and cook for 2 minutes.
  6. Add kale and cook until kale is wilted down.
  7. Toss bread, squash and cooked mushrooms and kale together into a 2 quart casserole dish.
  8. Pour broth over top.
  9. Cover with a lid or foil and bake for 30 minutes.
  10. After 30 minutes, add Parmesan cheese and bake for 10-15 more minutes or until top is crispy.


What is your favorite dressing recipe?

Thank you to the Grain Foods Foundation for sponsoring this post!



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