Sausage and Kale Cornbread Stuffing Recipe

Sausage and Kale Cornbread Stuffing Recipe

Create our easy, tasty spin on traditional stuffing this Thanksgiving.



By: Brittany Everett

Use hearty kale, crisp apples and fresh sage to fill your house with the comforting aromas we look for as the weather cools down. Our medley of flavours hits every last taste bud and is sure to impress family and friends this holiday season.

Preparation time: 10 minutes
Cook time: 1 hour
Serving size: 10-12
Cost: $$
Difficulty: Easy

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Ingredients
15 millilitres (1 tablespoon) olive oil
455 grams (1 pound) spicy pork sausage, removed from casings
30 millilitres (2 tablespoons) unsalted butter
1 small yellow onion, diced
2 stalks celery, sliced
2 large garlic cloves, minced
Coarse salt and freshly ground black pepper
1/2 bunch kale, roughly chopped
2 firm baking apples (Honeycrisp is a great option)
6 fresh sage leaves, chopped
5 millilitres (1 teaspoon) fresh thyme, chopped
2 litres (8 cups) cornbread cut into 2.5-centimetre (1-inch cubes) (about 680 grams/1 1/2 pounds)
625 millilitres (2 1/2) cups chicken stock
3 eggs, beaten

Directions

  1. Preheat the oven to 190 C (375 F)
  2. In a large pan, warm olive oil over medium-high heat
  3. Add sausage and break it up a bit, let it form a good crust
  4. Cook sausage until it’s browned throughout, breaking it up as you go
  5. Transfer to a paper towel-lined plate with a slotted spoon
  6. Lower heat to medium
  7. Add butter, onion, celery and garlic along with a hearty pinch of salt
  8. Cook for 7-8 minutes, stirring occasionally, until onion is translucent
  9. Add the kale and apple with another pinch of salt
  10. Cook, stirring constantly and scraping the bottom of the pan for another few minutes, until the kale wilts a little and all browned bits from the bottom of the pan are incorporated
  11. Stir in sage and thyme
  12. Remove from heat and transfer vegetables to a large bowl to cool slightly
  13. Add cooked sausage and pecans to bowl along with some coarse salt and pepper to taste; stir well
  14. Add cornbread and chicken stock and stir gently
  15. Stir in eggs, taking care not to break up the cornbread too much
  16. Pour the cornbread mixture into a buttered 23-by-33-centimetre (9-by-13-inch) casserole dish and spread out evenly
  17. Bake for 30-40 minutes, until the top is golden brown and stuffing is set in the centre




A graphic designer by day, Brittany enjoys cooking, eating, photographing and discussing food in every other waking moment. She created
Kitchenette, a food blog dedicated to making delicious comfort foods from scratch and with love.

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MMM I cant wait to try this! the man is not a stuffing guy, but I know he'll eat this... MMmm mmm MmmM

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