- 1 loaf whole wheat or white hearth bread (20 ounces), cut into 1/2-inch cubes (about 11 cups)
- 1 tablespoon extra-virgin olive oil
- 3/4 pound fresh breakfast sausage, removed from casings
- 1 bunch kale, tough stems removed, leaves very thinly sliced, divided
- 1 medium red onion, diced
- 4 cloves garlic, chopped
- 3 stalks celery, thinly sliced
- 3 tablespoons unsalted butter
- 3 Honeycrisp, Fuji, or other crisp apples, diced
- 2 1/2 cup low-sodium chicken broth
- 2 tablespoons chopped fresh thyme leaves
- 1 teaspoon fine sea salt
- 1/2 teaspoon ground black pepper
Meanwhile, in a large skillet, heat oil over medium-high heat. Add sausage and cook, breaking up chunks with the side of a spoon, until browned, about 6 minutes. Transfer sausage to bowl with bread with a slotted spoon. Return skillet to medium heat and add half the kale and 1/4 cup water. Cook, stirring, until kale is wilted; stir in remaining kale. Continue to cook, stirring frequently, until kale is tender, about 8 minutes, adding more water by tablespoons if necessary. Add onion, garlic, celery and butter and cook until vegetables are tender, about 6 minutes. Stir in apples and cook 3 minutes. Scrape vegetable mixture into bowl with bread and toss. Add broth, thyme, salt and pepper and toss again.
If using to stuff a turkey, cool completely before stuffing. If baking separately, heat oven to 350°F; bake in a buttered casserole dish until lightly browned and crisp on top, 50 to 60 minutes.
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