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Sausage and Kale Stuffing

Makes about 12 cups, enough for 14 servings
Time 1 hr 25 min
This delicious stuffing is rich and rustic if you use whole wheat bread, lighter using white.
Special Diets:
Ingredients
  • 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
  • 5 tablespoons unsalted butter, divided
  • 3 Honeycrisp, Fuji, or other crisp apples, diced
  • 2 1/2 cups low-sodium chicken broth
  • 2 tablespoons chopped fresh thyme leaves
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
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Method

Heat oven to 300F.

Spread bread cubes out on a large baking sheets and bake, stirring once, until dried but not browned, 15 to 20 minutes.

Transfer to a large bowl.

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 3 tablespoons 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.

Preheat oven to 350F. Use remaining 2 tablespoons butter to coat a casserole dish.

Transfer stuffing to casserole dish and bake until lightly browned and crisp on top, 50 to 60 minutes.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 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
  • 5 tablespoons unsalted butter, divided
  • 3 Honeycrisp, Fuji, or other crisp apples, diced
  • 2 1/2 cups low-sodium chicken broth
  • 2 tablespoons chopped fresh thyme leaves
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
Shop recipe on Amazon

Exclusively for Prime members in select ZIP codes.