Adapted from a recipe by Jeff Gordinier at The New York Times
Kale, Turkey Sausage, and Apple Stuffing
- Serves: 10
- Cook Time: 30 minutes
- 1 Loaf Sourdough Bread
- 10 tbsp Extra Virgin Olive Oil
- 1 lb Turkey Sausage (casing removed)
- 2 cups Yellow Onions (diced)
- 1/2 Sprig Rosemary
- 1 teaspoon Thyme Leaves
- 1 Jalapeno (seeded and sliced)
- 1 teaspoon Kosher Salt
- Fresh ground black pepper, to taste
- 1 pound Kale
- 1 Apple (chopped)
- 1 cup Dry White Wine
- 2 cups Chicken Stock
- 4 tbsp Unsalted Butter
- 3/4 cup Almonds (roughly chopped)(optional)
- Preheat 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.
- ransfer 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 ½ 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 ½ 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 apples and stir well to combine.
- Return pot to stove over high heat and carefully pour in white wine.
- Boil until white wine 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 (optional) 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.