Name: Sausage and Kale Stuffing
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Ingredients: 4 tablespoons unsalted butter, plus more for greasing; 1 pound 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 medium butternut squash, peeled and diced (around ½ inch); 1 tbsp fennel seeds; 1 each each kosher salt and freshly ground pepper; 1 bunch kale, leaves trimmed and chopped; 1 pound stale onion focaccia or rolls, cubed (around ¾ - 1 inch); 1 large egg; 2 cups low-sodium chicken broth or turkey stock; 1 cup diced parmesan cheese, plus ½ cup shredded; 1 tsp kosher salt

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Your new favorite Thanksgiving side dish!

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Sausage and Kale Stuffing

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Prep Time 20

Cook Time 40

Total Time 1

Course Side Dish

Cuisine American

Servings servings

Calories 300 kcal

Ingredients

4 tablespoons unsalted butter, plus more for greasing
1 pound sweet Italian fennel sausage, casings removed, broken into small pieces
3 large leeks, white and light-green parts only, sliced
5 green onions, chopped
½ medium butternut squash, peeled and diced (around ½ inch)
1 tablespoon fennel seeds
1 each each kosher salt and freshly ground pepper
1 bunch kale, leaves trimmed and chopped
1 pound stale onion focaccia or rolls, cubed (around ¾ - 1 inch)
1 large egg
2 cups low-sodium chicken broth or turkey stock
1 cup diced parmesan cheese, plus ½ cup shredded
1 teaspoon kosher salt

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Instructions

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

u003cliu003eFor 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).u003c/liu003e

Nutrition

Calories: 300kcal

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