Wild Mushroom, Baby Kale and Sausage Stuffing
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Recipe type: Side
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
A wild mushroom, baby kale and sausage stuffing cooked outside of the bird, but still delicious!
Ingredients
  • 1 lb mixed ¾ inch bread cubes of french and whole wheat baguette (about 1½ to 2 baguettes)
  • 2 Italian sausages, crumbled and casing removed
  • 2 tbsp butter
  • 1 small shallot, minced
  • 3 garlic cloves, minced
  • ½ lb shitake mushrooms, chopped
  • ½ lb cremini/baby bella mushrooms, chopped
  • 3 cups baby kale
  • 1 tbsp fresh thyme, chopped
  • 1 tbsp fresh rosemary, chopped
  • 1 tbsp fresh sage, chopped
  • Salt and Pepper to taste
  • 3 cups chicken low-salt chicken broth
  • 2 eggs
Instructions
  1. Preheat oven to 250 degrees. Place bread on cookie sheets for 1 hour until dried out and slightly crispy. Let cool and place in a large bowl.
  2. Increase oven temperature to 350 degrees.
  3. Saute sausage in frying pan until browned. Add to large bowl with bread.
  4. Add butter to pan and melt until sizziling and slightly browned.
  5. Add shallots and garlic and saute for 1-2 minutes.
  6. Add mushrooms and saute until mushrooms are slightly browned, 5-7 minutes.
  7. Add kale and saute for 2-3 minutes more until wilted.
  8. Add thyme, rosemary, sage and salt and pepper to taste and toss for 1 minute.
  9. Add mushroom and kale mixture to bread and sausage mix.
  10. Add 1½ cups of chicken broth to mixture and stir with wooden spoon.
  11. Combine eggs with remaining 1½ cups of chicken broth and fold into mushroom, kale and sausage mixture.
  12. Transfer to 13 x 9 x 2 baking dish. Cook for 40 minutes covered with foil. (Up to this point can be made ahead).
  13. If continuing to cook, remove foil and cook until browned another 30 minutes. If reheating after chilling, cook for 40-45 minutes until browned.
Recipe by Weekend Table at https://weekendtable.com/2012/11/12/wild-mushroom-baby-kale-and-sausage-stuffing/