Sourdough Stuffing Recipe with Red Onion, Kale, and Sausage
A modern twist on a classic stuffing recipe, this slightly spicy stuffing made with fresh veggies, sausage, and sourdough bread is a family favorite.
Servings: 12 servings
Ingredients
- 1 pound sausage
- 1 1 /2 red onions cut into 1" wedges
- 2 cups curly kale torn into bite sized pieces
- 4 eggs
- 2 ½ cups chicken stock
- 1/2 stick butter melted
- 1 ¼ pounds sourdough bread torn into bite sized pieces
- ½ cup fresh parsley chopped (or 1 tablespoon dried parsley)
- 1 tablespoon thyme leaves finely chopped (or 1 teaspoon dried thyme)
- 1 1/2 teaspoons REAL salt
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon crushed red pepper
Instructions
- Preheat oven to 375. Grease a 9x 13 pan and set aside.
- On a sheet pan, toss the sausage and onions, salt, and pepper. Roast at 375 for 20 minutes, until browned and softened. Add the kale on top of the sausage and roast for five more minutes, until the kale is just wilted.
- In a large bowl, combine whisk eggs and combine with chicken broth, melted butter, and remaining herbs. Add bread and toss to combine. Finally, mix in 3/4 of the roasted veggie mix.
- Pour into the prepared pan, then decoratively scatter the remaining roasted veg on top. Cover tightly with foil, then bake, covered for 30 minutes. After 30 minutes, remove the foil. Bake for 30 more minutes until lightly browned. Let sit for 10 minutes before serving.
Notes
If you'd like to make this stuffing ahead of time, simply complete all steps through #3. Cover and refrigerate overnight. Make sure that you bring the recipe to room temperature before baking.
This recipe was adapted from Food and Wine. https://www.foodandwine.com/recipes/sourdough-stuffing-sausage-red-onion-and-kale
Nutrition
Serving: 1g | Calories: 336kcal | Carbohydrates: 30g | Protein: 14g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 9g | Cholesterol: 97mg | Sodium: 994mg | Fiber: 2g | Sugar: 4g