Mushroom and Kale Sausage Stuffing
Mushroom and Kale Sausage Stuffing is an easy Thanksgiving dish, full of savory sausage, hearty mushrooms and vibrant kale. You'll love this flavorful twist on a classic stuffing recipe.
Servings: 12
Calories: 245kcal
Ingredients
- 16 cups stale bread cubes I use Semolina but sourdough would be great too. 1 Artisan loaf should work fine.
- 1 stick butter
- 1 large yellow onion diced
- 4 stalks celery ribs trimmed and diced
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- salt and pepper to taste
- 3 cups chicken broth low sodium
- 2 large eggs
- 8 ounces baby portabella mushrooms
- 4 cups kale cleaned and stems removed
- 1.25 pounds hot Italian turkey sausage
- 1 cup grated Parmesan cheese
Instructions
- If your bread isn't stale, you can cut it up and let it sit out overnight or throw it in a 300 degree oven for 20 minutes.
- Preheat your oven to 375 degrees and spray a 4 quart baking dish (16x11) with cooking spray.
- In a large saucepan, melt your butter.
- Add the onions and celery and cook until soft and translucent.
- Add your thyme and sage and season with salt and pepper
- Add the chicken stock and bring to a simmer. Remove from the heat
- In a separate pan, cook the turkey sausage. One fully cooked, remove from the pan and set aside.
- Spray the same pan you cooked the sausage in with cooking spray and cook the mushrooms for about four minutes until softened. At the very end, toss in the kale and let it wilt. Remove from the heat.
- In a large bowl, beat the eggs, add the bread and stir to combine. Stir in broth mixture, the kale, mushrooms, sausage and cheese. Pour the whole mixture into your baking dish.
- Cover in foil and bake for 30 minutes. Uncover and bake for additional 20 minutes.
Nutrition
Serving: 1serving | Calories: 245kcal | Carbohydrates: 23g | Protein: 18g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Cholesterol: 62mg | Sodium: 777mg | Potassium: 246mg | Fiber: 3g | Sugar: 2g | Vitamin A: 23IU | Calcium: 73mg | Iron: 6mg