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Roasted Garlic and Kale Stuffing


  • 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

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