Corn Bread Stuffing with Linguica and Kale Recipe

Name: Corn Bread Stuffing with Linguica and Kale
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound kale, tough center ribs removed, torn into 1-inch pieces; 1 cup (2 sticks) unsalted butter; 1 large onion, chopped; 1 medium bulb fennel, coarsely chopped; 2 medium-size red bell peppers, stemmed, seeded, and diced; 4 cloves garlic, minced; 1 1/2 pounds Pepperidge Farm corn bread stuffing crumbs; 2 pounds linguica sausage, cut on a diagonal into 1/2-inch slices; 1 can (16 1/2 ounces) creamed corn; 1 1/2 cups shredded sharp Cheddar cheese; 1/2 cup pine nuts, lightly toasted; 2 1/2 cups chicken broth, preferably homemade; 1 tablespoon dried oregano; Salt and freshly ground black pepper to taste

Servings: persons

1 pound kale, tough center ribs removed, torn into 1-inch pieces
1 cup (2 sticks) unsalted butter
1 large onion, chopped
1 medium bulb fennel, coarsely chopped
2 medium-size red bell peppers, stemmed, seeded, and diced
4 cloves garlic, minced
1 1/2 pounds Pepperidge Farm corn bread stuffing crumbs
2 pounds linguica sausage, cut on a diagonal into 1/2-inch slices
1 can (16 1/2 ounces) creamed corn
1 1/2 cups shredded sharp Cheddar cheese
1/2 cup pine nuts, lightly toasted
2 1/2 cups chicken broth, preferably homemade
1 tablespoon dried oregano
Salt and freshly ground black pepper to taste

1
Bring a large pot of water to a boil and add the kale.
2
Blanch until the kale is cooked and tender, about 5 minutes.
3
Drain in a colander and cool slightly.
4
Squeeze out as much excess water as possible by wringing it with your hands.
5
Set aside.
6
Melt 3/4 cup of the butter in a large skillet over medium-high heat.
7
Stir in the onion, fennel, red peppers, and garlic.
8
Cook, stirring frequently, until the vegetables are softened, about 10 minutes.
9
Transfer to a large mixing bowl and toss with the stuffing crumbs.
10
In the same skillet saute the linguic in batches, stirring frequently, until browned allover.
11
Add to the stuffing along with any accumulated drippings.
12
Add the creamed corn, Cheddar, and pine nuts and stir to combine.
13
Heat the remaining 1/4 cup butter with the chicken broth in a saucepan just until the butter is melted.
14
Pour over the stuffing and stir to moisten completely.
15
(If the stuffing seems too dry, you may have to add a little more chicken broth and melted butter, this will depend on the fattiness and moisture content of the linguica.)
16
Season the stuffing with the oregano and salt and pepper to taste.
17
If using the stuffing for a turkey, store it in the refrigerator until the turkey is ready to be roasted.
18
If baking it as a side dish, place the desired amount in a buttered casserole and bake at 350 F for 35 to 40 minutes.

1520

kcal

Calories

124

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 pound kale, tough center ribs removed, torn into 1-inch pieces, 1 cup (2 sticks) unsalted butter, 1 large onion, chopped, 1 medium bulb fennel, coarsely chopped, and more.

Yes, Corn Bread Stuffing with Linguica and Kale falls under the Vegetarian category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Corn Bread Stuffing with Linguica and Kale

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions