Sausage And Kale Stuffing
Serves: 2
Terry Wiza
1 January 1970
Based on User reviews:
52
Spice
51
Sweetness
38
Sourness
27
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
4 stalks
Celery (chopped)1 tbsp
Thyme (chopped fresh)2 tsps
Rosemary (chopped fresh)3 cups
Chicken Broth (low-sodium)2 large
Egg1 cup
Parsley (chopped fresh)Directions:
1
Preheat the oven to 375 degrees F and butter a 3-quart baking dish
2
Melt 6 tablespoons butter in a large pot or Dutch oven over medium-high heat
3
Add the sausage and cook, breaking up the meat with a wooden spoon, until lightly browned and cooked through, about 7 minutes
4
Add the celery, onions, thyme, rosemary, 1 teaspoon salt and a few grinds of pepper to the pot
5
Cook, stirring occasionally, until the vegetables are tender, about 5 minutes
6
Add the kale and cook, stirring, until just softened, about 3 minutes
7
Add the chicken broth and bring to a simmer, then remove from the heat and set aside
8
Whisk the eggs and parsley in a large bowl
9
Add the bread cubes and the sausage mixture; stir to combine
10
Fold in the provolone
11
Transfer the stuffing to the prepared baking dish
12
Cut the remaining 2 tablespoons butter into cubes and dot over the stuffing
13
Cover with foil and bake 30 minutes, then uncover and bake until golden brown, about 20 more minutes
14
Photograph by Chris Court