Recipe: <!-- -->Sourdough Stuffing with Oyster Mushrooms and Kale<!-- -->

Ingredients

• 1 pound sourdough bread, cut into 3/4-inch cubes (about 10 cups)
• 1 tablespoon extra-virgin olive oil
• 12 ounces oyster mushrooms, broken into pieces
• 1 large red onion, chopped
• 3 large celery stalks, thinly sliced
• 2 tablespoons unsalted butter
• 1 bunch lacinato kale (also called Tuscan kale or dinosaur kale), tough stems and ribs removed, leaves sliced
• 2 teaspoons rubbed dried sage
• 1 1/2 teaspoons dried thyme
• 1 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• 2 1/2 cups vegetable broth