Sausage And Kale Thanksgiving Dressing Recipes
SAUSAGE AND KALE STUFFING
Provided by Food Network Kitchen
Categories side-dish
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F and butter a 3-quart baking dish. Melt 6 tablespoons butter in a large pot or Dutch oven over medium-high heat. Add the sausage and cook, breaking up the meat with a wooden spoon, until lightly browned and cooked through, about 7 minutes.
- Add the celery, onions, thyme, rosemary, 1 teaspoon salt and a few grinds of pepper to the pot. Cook, stirring occasionally, until the vegetables are tender, about 5 minutes. Add the kale and cook, stirring, until just softened, about 3 minutes. Add the chicken broth and bring to a simmer, then remove from the heat and set aside.
- Whisk the eggs and parsley in a large bowl. Add the bread cubes and the sausage mixture; stir to combine. Fold in the provolone. Transfer the stuffing to the prepared baking dish. Cut the remaining 2 tablespoons butter into cubes and dot over the stuffing. Cover with foil and bake 30 minutes, then uncover and bake until golden brown, about 20 more minutes.
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- Cook the veggies. In a large skillet or cast iron pan, melt butter over medium heat. Sauté the shallots for 2 minutes, turning down the heat if they begin to brown too quickly. Add garlic and cook until fragrant, about 1 minute. Stir in the kale and cook for about 2 minutes, stirring occasionally. Lower the heat if shallots start to brown.
- Scramble the meat. In the same pan with the vegetables, cook the sausage over medium to medium-high heat breaking it apart with a spatula or wooden spoon as it cooks. Once the sausage is cooked through, add chicken stock, and bring to a boil.
- Make the stuffing. Remove from heat and add the pecans and stuffing cubes. Mix gently until soft. Let stand about 2 minutes before serving. For a wetter style stuffing, cover for 5 minutes after mixing.
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