April showers bring May flowers and May flowers bring… pilgrims! (dad joke users unite!) We’re getting ready for our favorite holiday and there’s no way that we can give thanks without one of the key pieces of our Thanksgiving meal: the stuffing! Which is why we’re sharing our favorite stuffing recipe as you begin your menu planning for November 22nd. It’s super easy to make and is ready in an hour and a half, so you can cook it the morning of Thanksgiving in case you forgot that you promised your mom you’d bring a dish to your aunt’s house…
All jokes aside, Thanksgiving is a time to gather with friends and family to recognize and appreciate all of the things that we have been blessed with in our lives. We hope that this dish will be shared with loved ones in your life and represent our gratefulness to all of our amazing customers who continue to support FoodtoEat and the immigrant, minority and female-owned food businesses that we represent. We hope that you all have a happy and healthy Thanksgiving! 🙂
Chicken Sausage and Kale Stuffing
Recipe serves 8
1 large Italian baguette
1 multigrain loaf
1 lb chicken sausage, casing removed (turkey sausage can be used as an alternative option)
1 large yellow onion, chopped
1/2 cup of celery, diced
3 cloves of garlic, minced
3/4 cup parsley, finely chopped
1 lb kale, chopped and stems removed
1/2 cup Parmesan cheese, grated
1 teaspoon fresh sage
1 teaspoon fresh thyme
1 teaspoon fresh rosemary
1 cup low sodium chicken stock
1/4 stick of butter
2 tablespoons olive oil
1/4 cup of pine nuts (optional)
First, cut Italian baguette and multigrain loaf into 1 inch cubes. Place on baking sheet and bake for 10-15 minutes at 375 degrees until bread is no longer soft. Once finished baking, put aside until needed for mix.
While the bread is baking, add butter and olive oil to a large saute pan over medium heat. Add in onion and celery as well as some salt and pepper and cook for 5-10 minutes or until onions are translucent. Add chicken sausage, garlic, thyme, rosemary and sage to saute pan and cook until chicken sausage is about 85% cooked through. Next add the chopped kale to the saute pan and cook until wilted. If desired, add salt and pepper to your taste.
In a large bowl, combine the toasted bread cubes, chopped parsley, eggs, chicken stock and chicken sausage/kale mixture from your saute pan. If mixture looks dry, add a few more dashes of chicken stock. Mix together thoroughly.
Once mixed through, transfer to oven safe baking dish and top with grated Parmesan cheese and a few pine nuts for some crunch. Cover dish and bake at 375 degrees for 45 minutes, then uncover and bake at 425 degrees for 15 minutes or until top is brown. Serve with turkey, mashed potatoes, cranberry sauce and corn bread… or whatever additional items are on your Thanksgiving menu!