Potato Bread-Kale Stuffing With Andouille Sausage Recipe

Name: Potato Bread-Kale Stuffing With Andouille Sausage
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Potato bread; 1 stick plus 2 tablespoons unsalted butter; 2 cups chopped onions, leeks or scallions; 2 cups diced celery; 1 tablespoon minced fresh sage; 1 tablespoon minced fresh thyme; Kosher salt and freshly ground pepper; 3 cups low-sodium chicken or turkey broth; 1 bunch kale; 2 large eggs; 1/4 cup chopped parsley; 1 pound andouille sausage, cooked and crumbled

Servings: persons

Potato bread
1 stick plus 2 tablespoons unsalted butter
2 cups chopped onions, leeks or scallions
2 cups diced celery
1 tablespoon minced fresh sage
1 tablespoon minced fresh thyme
Kosher salt and freshly ground pepper
3 cups low-sodium chicken or turkey broth
1 bunch kale
2 large eggs
1/4 cup chopped parsley
1 pound andouille sausage, cooked and crumbled

1
Chop the potato bread into 1/2-inch cubes to make 16 cups.
2
Stale bread works best for stuffing-if yours is fresh, spread out the cubes on baking sheet and dry in a 300 degrees F oven, 15 to 20 minutes.
3
Heat 1 stick butter in a large skillet over medium heat.
4
Add the onions, celery, sage, thyme, and salt and pepper to taste.
5
Cook, stirring, until the vegetables are tender, about 5 minutes.
6
Add the chicken broth; bring to a simmer and remove from the heat.
7
Meanwhile, stem and chop the kale and blanch for 2 minutes.
8
Beat the eggs and parsley in a large bowl; stir in the bread cubes, the vegetable-broth mixture and the prepared kale.
9
Stir in the sausage.
10
Transfer the mixture to a buttered 3-to-4-quart baking dish and dot with the remaining 2 tablespoons butter.
11
Cover with foil and bake at 375 degrees F, 30 minutes.
12
Uncover and bake until golden, about 20 more minutes.
13
Photograph by Yunhee Kim

660

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 12 ingredients. The key ingredients include: Potato bread, 1 stick plus 2 tablespoons unsalted butter, 2 cups chopped onions, leeks or scallions, 2 cups diced celery, and more.

Yes, Potato Bread-Kale Stuffing With Andouille Sausage falls under the Meat & Poultry 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.

Potato Bread-Kale Stuffing With Andouille Sausage

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