This is my elevated version of the classic boxed stuffing mix. It’s inspired by Suzanne Goin’s Kale Dressing in Bon Appetit, which is a two-part recipe that has you slow-cook kale, then use it as the base of a traditional dressing that you bake in the oven. It's a beauty, but it's a time-intensive one. Stuffing definitely warrants a place on the table more than once a year, so I decided to make a streamlined version of it that can be prepared on the cooktop. It presented a fun challenge of figuring out how to adapt the cooking techniques; in the end, I was able to simplify the dish into a one-pot affair. Aside from toasting your bread, which can be done well in advance, and a little bit of chopping, this version is nearly as simple as making the boxed variety -- and infinitely more delicious.

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