Sausage & Kale Stuffing

Sausage & Kale Stuffing

This delicious stuffing is rich and rustic.  You may use either whole wheat bread or white bread for this stuffing recipe.  Either bread works quite well. 


1 Loaf Whole Wheat or White Bread

2 Tablespoons Olive Oil

1 Pound Sausage

1 Bunch Kale

1 Diced Red Onion

6 Chopped Garlic Cloves

3 Sliced Celery Stalks

6 Tablespoons Unsalted Butter

3 Diced Apples

2 1/2 Cups Chicken Broth

2 Tablespoons Chopped Fresh Thyme Leaves

1 Teaspoon Kosher Salt

1 Teaspoon Freshly Ground Black Pepper

Preheat your oven to 300° F.  Cut the bread into 1/2 inch cubes which should make about 11 cups.  Place the bread cubes onto a large baking sheet covered in parchment paper.  Bake for 20 minutes. Stir once during the baking process.  You will want the bread cubes to be dried but not browned.  Remove from the oven and transfer to a large size bowl.  Set aside.  Remove the sausage from the casings.  In a large size skillet heat the olive oil over a medium high heat.  Add the sausage and cook for 7 minutes.  Transfer the cooked sausage to a large size bowl.  Remove the stems from the kale and slice the kale leaves into thin slices.  Return the skillet back to the heat and the kale and ¼ cup of water.  Cook over a medium heat for 10 minutes.  Stir occasionally.  Add the onion, garlic, celery and butter and cook for 8 minutes.  Stir in the apples and cook for 4 minutes.  Remove from the heat and transfer the vegetable mixture to the bowl with the bread.  Add the cooked sausage to the bread and toss all of the ingredients into the bread.  Add the chicken broth, thyme, salt & pepper and toss again.  If you are using this stuffing to stuff a turkey then make sure you let cool completely before stuffing.  If you are baking this stuffing separately then turn the heat to 350° F and bake in a buttered casserole dish for 60 minutes.  You will want the stuffing to be lightly browned and crisp on the top.  Makes about 12 cups.



    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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