Photo: Sausage and Kale Thanksgiving Dressing Recipe
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
- 1/2 medium butternut squash, peeled and diced
- Kosher salt and freshly ground pepper
- 1 bunch kale, leaves trimmed and chopped
- 1 pound stale onion focaccia, cubed
- 1 large egg
- 2 cups low-sodium chicken broth or turkey stock
- 1 cup diced parmesan cheese, plus 1/4 cup shredded
Directions
Preheat the oven to 350 degrees F. 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 and squash and season with 1 teaspoon each 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 cubes and the remaining 3 tablespoons butter and toss until the butter melts.
Whisk the egg and chicken broth in a bowl until smooth; stir in the diced parmesan and 1 teaspoon salt. 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.
Photograph by Anita Calero
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By marie_claire_di...
San Juan, PA
on December 24, 2012
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Amazingly delicious!!! Wow.
By mkaiserlian_7636288
Austin, TX
on November 27, 2012
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I made this stuffing for the first time this Thanksgiving (after searching for a recipe that included both kale and sausage--it was, hands down, the best stuffing I've ever had. It turned out perfectly. I was skeptical, looking at the list of ingredients, that there were no fresh herbs included. (A Thanksgiving stuffing without sage? But I have to say, it had such an amazing breadth and depth of flavor, it didn't need any extra herbs. The flavors of the sausage, leek, and parm infused the entire dish. I used home-made focaccia (found a great, easy recipe on the Williams Sonoma website. Cubed it up the day before and let it sit out on a tray to dry up. I used 1 lb of butternut squash (I wish the recipe specified an exact weight might up that to 1.5 lbs next time. Otherwise, I found the ratio of ingredients to be perfect. I might try spicy italian sausage next time; I think the extra kick would complement the kale nicely.
By geneseefoodie
Golden, CO
on November 26, 2012
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This was the best stuffing I've ever had. So much flavor--fabulous!!
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