Thanksgiving Bread Stuffing with Sausage and Kale
Votes: 1
Time: 1 hour 15 minutes
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
Nutritional value per serving:
Serving size: 1 of 16 servings
Calories 267, total fat 17 G., saturated fats 7 G., proteins 12 G., carbohydrates 17 G., fiber 2 G., cholesterol 47 mg, sodium 518 mg, sugar 2 G.
Serving size: 1 of 16 servings
Calories 267, total fat 17 G., saturated fats 7 G., proteins 12 G., carbohydrates 17 G., fiber 2 G., cholesterol 47 mg, sodium 518 mg, sugar 2 G.
This festive bread filling is based on onion focaccia, which is harmoniously complemented by sweet Italian sausage with fennel, butternut squash, kale, and Parmesan. Some of the Parmesan is added to the garnish in cubes, which, after baking, will form gooey cheesy pockets amid the bread and vegetables. The remaining Parmesan is grated and sprinkled over the garnish, which, after baking, will coat the bread filling with a delicious cheesy crust.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 60 g unsalted butter + extra for greasing the pan
- 450 g raw sweet Italian sausage with fennel, remove casings, break the mince into pieces
- 3 leeks (white and light green parts only), thinly sliced
- Half a medium butternut squash, peeled and diced
- 1 bunch kale, stems removed, leaves chopped
- 450 g stale onion focaccia, diced
- 1 large egg
- 2 cups low-sodium chicken broth or turkey broth
- 1 cup diced Parmesan cheese + 1/4 cup grated Parmesan
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Recipes with similar ingredients: focaccia bread, butternut squash, kale, leeks, Parmesan cheese
Cooking the dish according to the recipe:
- Preheat oven to 175°C. Grease a 3-quart baking dish with butter.
- In a large Dutch oven or heavy-bottomed saucepan, heat 1 tablespoon of butter over medium heat. Add the sausage and cook until golden brown, about 6 minutes. Add the leeks and pumpkin, season with 1 teaspoon each of salt and black pepper; cook until the leeks are tender, about 3 minutes.
- Add the kale, stir, and cover. Simmer until wilted, about 4 minutes. Add the focaccia cubes and the remaining 3 tablespoons butter and stir until melted.
- In a bowl, combine the egg and chicken broth, add diced Parmesan cheese, 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 pan. Sprinkle evenly with grated Parmesan cheese and bake until golden brown, about 40 minutes. Let cool for 5 minutes and serve.
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