Ingredients
6 tbsp. extra-virgin olive oil, plus more for baking
2 cloves garlic, halved crosswise
4 shallots, thinly sliced
4 celery stalks, finely chopped
kosher salt
Freshly ground black pepper
1/2 c. dry white wine
2 bunches Tuscan kale, stems removed and leaves torn
2 tbsp. freshly chopped sage
2 tbsp. Freshly Chopped Parsley
10 c. torn baguette or other crusty bread, dried overnight
1 c. freshly grated Parmesan
2 large eggs
3 c. low-sodium chicken or vegetable broth, divided
Preparation
Step 1Preheat oven to 400° and lightly oil a 3-quart baking dish.Step 2On a large square of aluminum foil, drizzle garlic with 2 tablespoons olive oil and season with salt and pepper. Wrap up foil and roast until garlic cloves are very soft, 40 to 50 minutes. Unwrap and let cool, then squeeze cloves from peels and set aside. Reduce oven to 350°.Step 3Meanwhile, in large skillet over medium-high heat, heat 2 tablespoons oil. Add shallots and celery and season with salt and pepper. Cook, stirring often, until vegetables are tender, 6 to 8 minutes. Add white wine and simmer until almost evaporated, about 1 minute. Add kale a few handfuls at a time and cook, tossing, until wilted, about 4 minutes, then season with salt and pepper. Step 4Transfer mixture to a large bowl, then add herbs, baguette, roasted garlic, and half the Parmesan and toss to combine.Step 5In a separate medium bowl, whisk together eggs and 2 cups broth. Pour over bread mixture and toss until evenly moistened, adding more broth ¼ cup at a time until baguette pieces seem hydrated (you might not use it all).Step 6Transfer mixture to prepared baking dish, drizzle with remaining olive oil, and sprinkle with remaining Parmesan. Cover dish with foil and bake until a knife inserted in the center of the stuffing comes out warm, 30 to 35 minutes. Increase oven to 425° and continue baking until top is deeply golden, 10 to 15 minutes more. Let rest 10 minutes before serving.
