Although Green Kale and Roasted Shallot Stuffing is pictured here with Maple Roast Turkey, it's a vegetarian, vegan and gluten-free dish that can just as easily be served with a meat-free main course. Green Kale and Roasted Shallot Stuffing was among the many recipes featured in the Bastyr Dining Commons during a Thanksgiving celebration that offered three distinctly different yet equally delicious versions of a Thanksgiving meal throughout the day: vegetarian, vegan and a traditional dinner with a healthy spin. View all of the recipes via the article "Thanksgiving Recipes from the Bastyr Dining Commons."
Slice celery and shallots. Toss in olive oil and salt and pepper. Place on roasting pan and bake at 375 degrees Fahrenheit for 10 minutes.
Lightly saute kale and add gluten-free bread pieces. Add garlic and celery and shallot mixture to pan.
Saute until bread is soft and then add vegetable stock and reduce unitl desired consistency is reached.