As Thanksgiving lurks around the corner, I anticipate the big day. The family, the local heritage turkey, the never-ending choices of sides, and the stuffing. Technically, stuffing is a side, but really it’s so much more. Stuffing is, well, stuffing. The miracle of bread, butter, broth, and veggies come together to form the most delicious dish ever.
My mom graciously undertook the huge thanksgiving feast last year and served the most amazing food. We had it all, all one could imagine a Thanksgiving table would be dressed with, but the stuffing in particular stood out. This was not your ordinary stuffing. Rather it was packed with kale.
I was hesitant.
Now, don’t get me wrong. I love a good bunch of kale. Seriously, I stuff kale in mac and cheese and often make kale chips, but the idea of messing with traditional stuffing by adding kale?
I tried it, a small little spoonful.
It was amazing.
Kale tucked in the buttery, moist goodness of homemade stuffing was a winner! I had a plateful. Okay, maybe two platefuls. Okay, truth be told, it was three platefuls! It was plate-licking good and even healthy.
I just couldn’t wait for Thanksgiving to roll around again, so I’ve been trying my hand at recreating that mouth-watering kale stuffing. Today, I share the delicious result. A stuffing that’s packed with nutrients, super moist, and offers intense flavor. Stuffing that will leave you begging for more.
In the style of simple living, this recipe is easy to make. All you will need is a good skillet (I use this one, my favorite), a good knife, and a 13×9 oven-safe baker (this is what I use).
Simple and delicious. Worthy of celebration.
The way Thanksgiving is meant to be.
Kale, Sausage, and Mushroom Stuffing
- 6 TB butter divided
- 1 lb mild ground sausage removed from the casing
- 1 onion diced
- 1 cup white mushrooms diced, or cremini mushrooms
- 1/2 cup celery diced
- 3 garlic cloves finely chopped
- 3 cups kale stems removed and torn into pieces
- 1 tsp salt to taste
- 1 tsp black pepper to taste
- 7 cups crusty bread cubed, such as a baguette
- 1 3/4 cups chicken broth
- 1 egg
- 1/4 cup fresh herbs chopped, sage parsley, rosemary combo
- Preheat the oven to 350F.
- Add 2 TB of butter to a skillet and brown the sausage (about 5 minutes).
- Add the onion and celery and cook until translucent. Add the mushrooms.
- Add the garlic, salt, and pepper and cook a couple of minutes until the garlic is fragrant.
- Finally, add the kale until wilted.
- Remove the sausage mixture and drain any excess fat.
- Pour the sausage mixture into a 13 x 9 baking dish.
- In the same skillet, now returned to the burner, add 4 TB. butter and melt.
- Add in the cubed bread and toss in the butter, toasting the bread in the butter.
- Remove from the heat.
- Combine the bread with the sausage mixture.
- Stir in the 1/4 cup herbs and combine.
- In a small bowl whisk together the chicken broth and egg. Pour over the bread and sausage mixture.
- Bake uncovered for 45 minutes, until the liquid is absorbed.
Do you think this could be made the day before? If so how would you recommend reheating it? (Temp, time, covered or uncovered, etc)
Hey Kaitlyn, I apologize for the delay. I was traveling with my family. Yes, you can do that. I would reheat in the oven, probably 350F until warm. Cover while reheating.
Not your ordinary stuffing. This one is packed with kale and amazing. #recipe http://t.co/VLy04xfv6x
This sounds awesome! Thank you.
Thank you 🙂
Kale, Mushroom, and Sausage Stuffing http://t.co/ZHct65ubct