Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Potato Bread-Kale Stuffing With Andouille Sausage
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- Level: Easy
- Total: 1 hr 25 min
- Prep: 15 min
- Cook: 1 hr 10 min
- Level: Easy
- Total: 1 hr 25 min
- Prep: 15 min
- Cook: 1 hr 10 min
Ingredients
Directions
- Chop the potato bread into 1/2-inch cubes to make 16 cups. Stale bread works best for stuffing-if yours is fresh, spread out the cubes on baking sheet and dry in a 300 degrees F oven, 15 to 20 minutes.
- Heat 1 stick butter in a large skillet over medium heat. Add the onions, celery, sage, thyme, and salt and pepper to taste. Cook, stirring, until the vegetables are tender, about 5 minutes. Add the chicken broth; bring to a simmer and remove from the heat.
- Meanwhile, stem and chop the kale and blanch for 2 minutes. Beat the eggs and parsley in a large bowl; stir in the bread cubes, the vegetable-broth mixture and the prepared kale. Stir in the sausage.
- Transfer the mixture to a buttered 3-to-4-quart baking dish and dot with the remaining 2 tablespoons butter. Cover with foil and bake at 375 degrees F, 30 minutes. Uncover and bake until golden, about 20 more minutes.
