Sourdough Stuffing with Sausage, Apple & Kale
Sourdough Stuffing with Sausage, Apple & Kale is an irresistible blend of savory sausage, sweet apples, and vibrant kale, all enveloped in toasted sourdough bread. This delightful dish not only elevates your holiday table but also creates a cozy atmosphere filled with warmth and nostalgia. Perfect for Thanksgiving or any gathering, this stuffing promises to impress and satisfy every guest.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: Serves 8
- Category: Side Dish
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 10 cups stale sourdough bread cubes
- 1 lb Italian sausage (mild or spicy)
- 2 cups fresh kale, chopped
- 2 medium apples (preferably Granny Smith), diced
- 1 cup sweet onion, chopped
- 1 cup celery, diced
- 2 cups vegetable broth
- 2 tsp fresh thyme, chopped
- 1 tsp fresh sage, chopped
- 3 large eggs, beaten
Instructions
- Preheat the oven to 350°F (175°C) and grease a large baking dish.
- In a skillet over medium heat, brown the Italian sausage until cooked through. Add onions and celery; sauté until softened.
- Stir in chopped kale until wilted; add diced apples and cook for a few more minutes.
- In a mixing bowl, combine the toasted sourdough cubes with the sausage mixture. Toss gently.
- In another bowl, whisk together vegetable broth and eggs; pour over the bread mixture and toss gently to coat.
- Transfer to the prepared baking dish and bake uncovered for 30-40 minutes until golden brown on top.
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 320
- Sugar: 3g
- Sodium: 540mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 120mg
Keywords: For added crunch, consider mixing in walnuts or pecans. Substitute kale with spinach for a milder flavor. To make ahead of time, assemble without baking and refrigerate overnight.