Crispy Sausage Stuffing with Kale — Alison Roman
Crispy Sausage Stuffing with Kale — Alison Roman
Ingredients
For the Stuffing
- 1 1/4 pounds crusty bread, large loaf, preferably sourdough or ciabatta
- 1/4 cup olive oil
- 2 pounds Italian sausage, sweet or hot, casings removed
- 1 bunch lacinato kale, stems removed, leaves torn into bite-sized pieces
- 8 tablespoons unsalted butter
- 6 garlic cloves, thinly sliced
- 2 leeks, large
- kosher salt, as needed
- black pepper, freshly ground, as needed
- 6 celery stalks, thinly sliced, plus leaves for garnish
- 1 cup dry white wine, or 1 cup broth plus 1 tablespoon white wine vinegar
- 2 tablespoons fresh herbs, finely chopped sage, oregano, or thyme
- 2 1/2 cups broth, turkey, chicken, or vegetable
- 3 eggs, large
- 1/2 cup fresh herbs, finely chopped parsley and/or chives
Instructions
- 1
Using your hands, tear bread, crust and all, into 1 1/2- to 2-inch pieces. Place on a rimmed baking sheet, and let sit uncovered at room temperature overnight (alternatively, toast the torn bread in a 300°F oven, tossing occasionally, until lightly crisped, but not browned, 20–30 minutes).
⏱️ 25 min•🌡️ 300
- 2
When it comes time to make your stuffing, preheat oven to 375°F. Heat olive oil in a large skillet over medium-high heat. Add sausage and using a wooden spoon or spatula, break it up into bite-sized pieces. Cook, stirring occasionally, breaking it up as it tends to want to clump together, and cook until browned and cooked through, 5–8 minutes. Add kale, if using, and season with salt and pepper. Cook, tossing occasionally, until kale is nicely wilted. Transfer kale and sausage to a large bowl (you’ll use this to mix your stuffing) and set aside.
⏱️ 15 min•🌡️ 375
- 3
Without wiping your skillet out, melt butter in the same skillet. Add celery and leeks. Season with salt and pepper and cook, stirring occasionally, until vegetables are bright green and totally softened, 8–10 minutes. Add garlic and cook a minute or two just to soften. Add white wine, and cook until reduced by about three-quarters, about 4 minutes. Add sage and remove from heat.
⏱️ 15 min
- 4
In a large bowl, whisk broth and eggs together until well combined. Add sautéed vegetables, toss to combine. Add bread and sausage and kale mixture, and toss again to combine, letting the egg mixture soak into the bread (try not to totally crush the bread). Let sit a minute or two, give another toss and repeat until all the liquid has been absorbed and evenly distributed.
⏱️ 5 min
- 5
Transfer mixture to a 2 1/2- to 3-quart baking dish or 9-by-13 pan, making sure not to pack it too tightly. (You want to keep the bread in the stuffing as light as possible.) If you feel like it, dot the top with a little more butter, making sure to pay extra attention to the corners, where the stuffing will get the crispiest. Scatter some flaky salt, more pepper and parsley or celery leaves over top which get a little crispy (nice).
⏱️ 5 min
- 6
Cover with foil and bake until the stuffing is sizzling at the edges and completely cooked through, 25–30 minutes. If it’s not yet time to serve, remove stuffing from oven and set aside. (If you are nearly ready to serve, proceed directly to the next step and continue without pausing.)
⏱️ 28 min
- 7
When ready to serve, remove foil and increase temperature to 425°F. Bake stuffing until crispy, crunchy and impossibly golden brown on top, about 20 minutes. Scatter with celery leaves, if using, and serve.
⏱️ 20 min•🌡️ 425
Kitchen Tools
Nutrition Facts (per serving)
Crispy Sausage Stuffing with Kale — Alison Roman
Ingredients
For the Stuffing
- 1 1/4 pounds crusty bread, large loaf, preferably sourdough or ciabatta
- 1/4 cup olive oil
- 2 pounds Italian sausage, sweet or hot, casings removed
- 1 bunch lacinato kale, stems removed, leaves torn into bite-sized pieces
- 8 tablespoons unsalted butter
- 6 garlic cloves, thinly sliced
- 2 leeks, large
- kosher salt, as needed
- black pepper, freshly ground, as needed
- 6 celery stalks, thinly sliced, plus leaves for garnish
- 1 cup dry white wine, or 1 cup broth plus 1 tablespoon white wine vinegar
- 2 tablespoons fresh herbs, finely chopped sage, oregano, or thyme
- 2 1/2 cups broth, turkey, chicken, or vegetable
- 3 eggs, large
- 1/2 cup fresh herbs, finely chopped parsley and/or chives
Instructions
- 1
Using your hands, tear bread, crust and all, into 1 1/2- to 2-inch pieces. Place on a rimmed baking sheet, and let sit uncovered at room temperature overnight (alternatively, toast the torn bread in a 300°F oven, tossing occasionally, until lightly crisped, but not browned, 20–30 minutes).
⏱️ 25 min•🌡️ 300 - 2
When it comes time to make your stuffing, preheat oven to 375°F. Heat olive oil in a large skillet over medium-high heat. Add sausage and using a wooden spoon or spatula, break it up into bite-sized pieces. Cook, stirring occasionally, breaking it up as it tends to want to clump together, and cook until browned and cooked through, 5–8 minutes. Add kale, if using, and season with salt and pepper. Cook, tossing occasionally, until kale is nicely wilted. Transfer kale and sausage to a large bowl (you’ll use this to mix your stuffing) and set aside.
⏱️ 15 min•🌡️ 375 - 3
Without wiping your skillet out, melt butter in the same skillet. Add celery and leeks. Season with salt and pepper and cook, stirring occasionally, until vegetables are bright green and totally softened, 8–10 minutes. Add garlic and cook a minute or two just to soften. Add white wine, and cook until reduced by about three-quarters, about 4 minutes. Add sage and remove from heat.
⏱️ 15 min - 4
In a large bowl, whisk broth and eggs together until well combined. Add sautéed vegetables, toss to combine. Add bread and sausage and kale mixture, and toss again to combine, letting the egg mixture soak into the bread (try not to totally crush the bread). Let sit a minute or two, give another toss and repeat until all the liquid has been absorbed and evenly distributed.
⏱️ 5 min - 5
Transfer mixture to a 2 1/2- to 3-quart baking dish or 9-by-13 pan, making sure not to pack it too tightly. (You want to keep the bread in the stuffing as light as possible.) If you feel like it, dot the top with a little more butter, making sure to pay extra attention to the corners, where the stuffing will get the crispiest. Scatter some flaky salt, more pepper and parsley or celery leaves over top which get a little crispy (nice).
⏱️ 5 min - 6
Cover with foil and bake until the stuffing is sizzling at the edges and completely cooked through, 25–30 minutes. If it’s not yet time to serve, remove stuffing from oven and set aside. (If you are nearly ready to serve, proceed directly to the next step and continue without pausing.)
⏱️ 28 min - 7
When ready to serve, remove foil and increase temperature to 425°F. Bake stuffing until crispy, crunchy and impossibly golden brown on top, about 20 minutes. Scatter with celery leaves, if using, and serve.
⏱️ 20 min•🌡️ 425