SAUSAGE AND KALE STUFFING
This delicious stuffing is rich and rustic if you use whole wheat bread, lighter using white.
Time 1h25m
Yield Makes about 12 cups, enough for 14 servings
Number Of Ingredients 13
Steps:
- Heat oven to 300F.
- Spread bread cubes out on a large baking sheets and bake, stirring once, until dried but not browned, 15 to 20 minutes.
- Transfer to a large bowl.
- Meanwhile, in a large skillet, heat oil over medium-high heat.
- Add sausage and cook, breaking up chunks with the side of a spoon, until browned, about 6 minutes.
- Transfer sausage to bowl with bread with a slotted spoon.
- Return skillet to medium heat and add half the kale and 1/4 cup water.
- Cook, stirring, until kale is wilted; stir in remaining kale.
- Continue to cook, stirring frequently, until kale is tender, about 8 minutes, adding more water by tablespoons if necessary.
- Add onion, garlic, celery and 3 tablespoons butter and cook until vegetables are tender, about 6 minutes.
- Stir in apples and cook 3 minutes.
- Scrape vegetable mixture into bowl with bread and toss.
- Add broth, thyme, salt and pepper and toss again.
- Preheat oven to 350F. Use remaining 2 tablespoons butter to coat a casserole dish.
- Transfer stuffing to casserole dish and bake until lightly browned and crisp on top, 50 to 60 minutes.
Nutrition Facts : Calories 230 calories, Fat 9 grams, SaturatedFat 3 grams, Cholesterol 25 milligrams, Sodium 570 milligrams, Carbohydrate 28 grams, Protein 11 grams
KALE AND SAUSAGE STUFFING
Wilted kale, hot Italian sausage, and golden raisins make a balanced, hearty mixture.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 30m
Yield Makes about 3 cups
Number Of Ingredients 9
Steps:
- Heat 1 tablespoon oil in a large skillet over medium heat. Cook sausage, breaking up large pieces with the back of a spoon, until browned, about 8 minutes. Transfer sausage to a bowl.
- Add garlic to skillet. Cook until soft, about 1 minute. Add kale and water. Cook until kale wilts and is almost completely cooked, about 3 minutes. Drain on paper towels, squeezing out excess water.
- Add kale mixture, raisins, pine nuts, sage, and remaining 2 tablespoons oil to bowl with sausage. Season with salt and pepper. Transfer to a cutting board, and finely chop. Transfer to a bowl, and refrigerate until ready to use.
SAUSAGE AND KALE THANKSGIVING DRESSING
Provided by Food Network Kitchen
Categories side-dish
Time 1h15m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. Butter a 3-quart casserole dish.
- Heat 1 tablespoon butter in a large Dutch oven or heavy pot over medium heat. Add the sausage and cook until golden brown, about 6 minutes. Add the leeks and squash and season with 1 teaspoon each salt and pepper; cook until the leeks are soft, about 3 minutes. Add the kale, toss and cover until the kale wilts, about 4 minutes. Add the focaccia cubes and the remaining 3 tablespoons butter and toss until the butter melts.
- Whisk the egg and chicken broth in a bowl until smooth; stir in the diced parmesan and 1 teaspoon salt. Pour the broth mixture over the bread mixture; cook until the liquid is absorbed by the bread, about 1 minute.
- Transfer the bread mixture to the prepared casserole dish. Scatter the shredded cheese evenly on top and bake until golden and cooked through, about 40 minutes. Set aside for 5 minutes before serving.
ITALIAN SAUSAGE AND KALE STUFFING
Take your stuffing game to the next (tasty) level with our Italian Sausage and Kale Stuffing recipe. This Italian Sausage and Kale Stuffing, with toasted walnuts, is as colorful to look at as it is delicious to eat!
Provided by My Food and Family
Categories Thanksgiving Side Dishes
Time 40m
Yield 12 servings, 3/4 cup each
Number Of Ingredients 4
Steps:
- Brown sausage in large skillet sprayed with cooking spray, stirring occasionally; drain. Return sausage to skillet.
- Add kale; cook and stir 3 min. or until softened. Remove sausage mixture from skillet; cover to keep warm.
- Use same skillet to prepare stuffing mixes as directed on package.
- Add sausage mixture and nuts; mix lightly.
Nutrition Facts : Calories 300, Fat 20 g, SaturatedFat 4.5 g, TransFat 1.5 g, Cholesterol 20 mg, Sodium 730 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 9 g
SAUSAGE-AND-KALE STUFFED SHELLS
Who doesn't love a baked pasta casserole? Who doesn't love a make-ahead dinner? Here spicy pork sausage and hearty kale come together with creamy cheese for a crowd-pleasing freezer meal. For those who can't wait, the stuffed shells can be baked immediately and enjoyed the day they're made.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 2h30m
Yield Makes one 9-by-13-inch pan (serves 6 to 8)
Number Of Ingredients 9
Steps:
- Cook shells in a large pot of salted boiling water 5 minutes; drain. Heat oil in a large nonstick skillet over medium high heat. Add sausage; cook, breaking up with spoon, until cooked through, 4 to 5 minutes. Transfer to a plate. Add kale and 2 tablespoons water to pan and cook, stirring, until wilted about 2 minutes. Season with salt and pepper. Add to sausage. Let cool completely then coarsely chop mixture.
- Combine ricotta, 1/4 cup Parmigiano, 1/2 cup mozzarella, and sausage mixture. Season with salt and pepper. Stuff each shell with about 2 tablespoons filling. Spread 1 1/2 cups marinara sauce in a 9-by-13-inch baking dish. Top with shells; spread 1 1/2 cups sauce over shells. Sprinkle with remaining mozzarella and Parmigiano. Cover with parchment- lined foil.To Freeze: Freeze 1 hour, then wrap entire dish in plastic and keep in freezer up to 3 months. To bake, preheat oven to 375 degrees. Remove plastic. Bake, covered, until heated through and bubbling around edges, about 1 hour. Uncover and bake until cheese is bubbling and golden in spots, about 20 minutes. Let stand 15 minutes before serving.To Bake and Serve: Preheat oven to 375 degrees. Remove plastic. Bake, covered, until heated through and bubbling around edges, about 1 hour. Uncover and bake until cheese is bubbling and golden in spots, about 20 minutes. Let stand 15 minutes before serving.
TUSCAN SAUSAGE, KALE & CIABATTA STUFFING
Prep this sausage, kale and bread stuffing up to two days in advance, then bake on the day. If your favourite part of stuffing is the crispy bits, you'll love this recipe
Provided by Good Food team
Categories Side dish
Time 1h10m
Yield Serves 8-10
Number Of Ingredients 15
Steps:
- Soak all but one handful of the bread chunks in the milk and set aside. Heat the oil in a large non-stick pan and cook the onions with the fennel and chilli flakes (if using) for 10 mins until softened. Add the garlic and the cavelo nero or kale and cook for 5 mins until softened, adding more oil if needed. Leave to cool.
- Tip the onion mixture and the remaining ingredients (aside from the handful of bread) into a large bowl, season generously and use your hands to scrunch everything together really well. Scatter the stuffing into a shallow roasting tin or baking dish. Can be kept in the fridge for up to two days before baking. Top the stuffing with the remaining torn bread. To cook, heat oven to 220C/200C fan/gas 7 and bake for 30-35 mins until the top is crispy.
Nutrition Facts : Calories 339 calories, Fat 22 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 14 grams protein, Sodium 0.8 milligram of sodium
SAUSAGE AND KALE STEW
A Portuguese-inspired stew with sausage and kale and loads of flavor.
Provided by Ray The Shameless Amateur Cook
Categories Soups, Stews and Chili Recipes Stews
Time 55m
Yield 8
Number Of Ingredients 10
Steps:
- Heat a Dutch oven over medium heat. Add sausage and cook, breaking it up with a fork, until browned and crumbly, 5 to 7 minutes. Stir in onion and cook until soft, 4 to 5 minutes. Add garlic, and cook another 2 to 3 minutes.
- Add kale and cook until wilted, 1 to 2 minutes. Stir in tomatoes and pepper; bring to a simmer. Add vegetable broth and diced potato; cover and simmer for 15 minutes.
- Add beans and continue to simmer until beans are warm, 2 to 3 minutes. Add water if needed to keep stew from getting too thick or salty.
Nutrition Facts : Calories 268.3 calories, Carbohydrate 27.6 g, Cholesterol 22.3 mg, Fat 11.5 g, Fiber 5.1 g, Protein 13.5 g, SaturatedFat 3.8 g, Sodium 875.8 mg, Sugar 4.3 g
SOURDOUGH STUFFING WITH KALE AND DATES
This stuffing from the chef Suzanne Goin, a Los Angeles native, pays tribute to California, with nods to the sourdough that you associate with fog-strewn San Francisco and to the almonds and dates of the Central Valley. Turkey sausage, kale and sliced chiles are also tossed into the mix. As Ms. Goin explained, "There is no egg and no real attempt to emulsify it like your mom's stuffing - it's loose, laid-back and doing its own thing, California-style."
Provided by Jeff Gordinier
Categories dinner, stuffing and dressing, side dish
Time 1h15m
Yield 8 servings
Number Of Ingredients 15
Steps:
- Heat oven to 400 degrees. Cut the crust off the bread and tear remaining loaf into 1-inch croutons. Place torn bread on a rimmed baking sheet and drizzle with 4 tablespoons olive oil, squeezing and tossing bread with your hands to help it absorb the oil. Transfer to oven and toast, tossing once or twice, until croutons are golden brown and crispy on the outside but still a little soft and tender inside, 12 to 15 minutes. When croutons have cooled, place them in a large bowl.
- Heat a large pot or Dutch oven over medium-high heat. Add 2 tablespoons olive oil and crumble sausage into pan. Sauté, breaking up sausage with a wooden spoon, until browned and just cooked through, 5 to 7 minutes. Transfer sausage to the bowl with the croutons using a slotted spoon.
- Return the pot to medium heat and add 2 more tablespoons olive oil, the onions, the rosemary sprig, the thyme and the chile. Season with 1/2 teaspoon salt and a few grinds of black pepper. Continue cooking another 3 to 4 minutes, stirring often, until onion is soft and starting to color slightly.
- Add half the kale and the remaining 2 tablespoons olive oil to the pan. Use tongs to turn the greens to coat them in oil and help them wilt and cook down. When there is room in the pan (from the greens wilting), add the rest of the kale and season with another 1/2 teaspoon salt and a few grinds of pepper. As soon as all the kale has wilted, transfer mixture to the bowl with the croutons and sausage. Remove rosemary. Add dates and stir well to combine.
- Return pot to stove over high heat and carefully pour in sherry. Boil until sherry is reduced by three-quarters, then add stock. Boil until mixture is reduced by half, then swirl in butter until melted.
- Pour hot liquid over crouton-kale mixture. Add almonds and toss well to combine; using tongs or your hands, squeeze and massage the stuffing to integrate the flavors and make sure bread has really soaked in all the liquid.
- Transfer stuffing to a ceramic baking dish or casserole. Cover and bake 15 minutes in the 400-degree oven. Uncover and bake 10 to 15 more minutes, or until top is golden and crisp.
Nutrition Facts : @context http, Calories 634, UnsaturatedFat 25 grams, Carbohydrate 55 grams, Fat 36 grams, Fiber 7 grams, Protein 24 grams, SaturatedFat 8 grams, Sodium 796 milligrams, Sugar 15 grams, TransFat 0 grams
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