Your new favorite Thanksgiving side dish!
Enjoy!
If you like this recipe for Sausage and Kale Stuffing, leave us a comment below of tag us on Instagram @cooking_with_wine!
Check out some of our other popular Fall recipes below:
- Pumpkin Ravioli with Parmesan Sage Cream Sauce
- Parmesan Peppercorn Mashed Potatoes
- Coq au Vin – Chicken in Red Wine
- Pumpkin Mascarpone Cheesecake with Candied Cinnamon Pecans
- Veal and Beef Shepherd’s Pie
- French Onion Soup
Sausage and Kale Stuffing
Course: Side DishCuisine: AmericanDifficulty: Easy10
servings20
minutes40
minutes1
hourIngredients
4 tablespoons 4 unsalted butter, plus more for greasing
1 pound 1 sweet Italian fennel sausage, casings removed, broken into small pieces
3 large leeks, white and light-green parts only, sliced
5 green onions, chopped
1/2 1/2 medium butternut squash, peeled and diced (around ½ inch)
1 tbsp 1 fennel seeds
1 each 1 each kosher salt and freshly ground pepper
1 bunch kale, leaves trimmed and chopped
1 pound 1 stale onion focaccia or rolls, cubed (around ¾ – 1 inch)
1 large egg
2 cups 2 low-sodium chicken broth or turkey stock
1 cup 1 diced parmesan cheese, plus ½ cup shredded
1 tsp 1 kosher salt
Directions
- Preheat the oven to 350° and butter a 3-quart casserole dish.
- Heat 1 tablespoon butter in a large Dutch oven or heavy pot over medium heat.
- Add the sausage and cook until golden brown, about 6 minutes.
- Add the leeks, green onions, squash, fennel seeds and the salt and pepper; cook until the leeks are soft, about 3 minutes.
- Add the kale, toss and cover until the kale wilts, about 4 minutes.
- Add the focaccia/onion roll cubes and the remaining 3 tablespoons butter and toss until the butter melts.
- Stir in the diced parmesan and 1 teaspoon salt.
- In a separate bowl, whisk the egg and chicken broth until smooth. Pour the broth mixture over the bread mixture; cook until the liquid is absorbed by the bread, about 1 minute.
- Transfer the bread mixture to the prepared casserole dish.
- Scatter the shredded cheese evenly on top and bake until golden and cooked through, about 40 minutes. Set aside for 5 minutes before serving.
Notes
- For the onion focaccia or dinner rolls, you will want to cut these into cube then sit out at room temperature for 1-2 days prior to making the stuffing. Alternatively, you can place the cut cubes into the oven on a baking sheet and allow to bake at 350° for approximately 15-20 min, or until the bread has dried out. You can use store bought onion dinner rolls or bread, but we recommend using an onion focaccia. You can buy or make your own for this recipe. If you cannot find onion bread, we recommend buying regular focaccia or rolls and then adding minced onions to the mixture when you add the cubbed bread (step 6).
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