Sausage and Kale Stuffing Recipe

Name: Sausage and Kale Stuffing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 stick unsalted butter, plus more for the baking dish; 1 pound sweet Italian sausage, casings removed; 4 stalks celery, chopped; 2 onions, chopped; 1 tablespoon chopped fresh thyme; 2 teaspoons chopped fresh rosemary; Kosher salt and freshly ground pepper; 1 bunch kale (preferably Tuscan), stemmed and chopped; 3 cups low-sodium chicken broth; 2 large eggs; 1/4 cup chopped fresh parsley; 16 cups 1/2-inch stale white bread cubes (about 1 1/2 pounds); 4 ounces provolone cheese, cut into 1/2-inch cubes

Servings: persons

1 stick unsalted butter, plus more for the baking dish
1 pound sweet Italian sausage, casings removed
4 stalks celery, chopped
2 onions, chopped
1 tablespoon chopped fresh thyme
2 teaspoons chopped fresh rosemary
Kosher salt and freshly ground pepper
1 bunch kale (preferably Tuscan), stemmed and chopped
3 cups low-sodium chicken broth
2 large eggs
1/4 cup chopped fresh parsley
16 cups 1/2-inch stale white bread cubes (about 1 1/2 pounds)
4 ounces provolone cheese, cut into 1/2-inch cubes

1
Preheat the oven to 375 degrees F and butter a 3-quart baking dish.
2
Melt 6 tablespoons butter in a large pot or Dutch oven over medium-high heat.
3
Add the sausage and cook, breaking up the meat with a wooden spoon, until lightly browned and cooked through, about 7 minutes.
4
Add the celery, onions, thyme, rosemary, 1 teaspoon salt and a few grinds of pepper to the pot.
5
Cook, stirring occasionally, until the vegetables are tender, about 5 minutes.
6
Add the kale and cook, stirring, until just softened, about 3 minutes.
7
Add the chicken broth and bring to a simmer, then remove from the heat and set aside.
8
Whisk the eggs and parsley in a large bowl.
9
Add the bread cubes and the sausage mixture; stir to combine.
10
Fold in the provolone.
11
Transfer the stuffing to the prepared baking dish.
12
Cut the remaining 2 tablespoons butter into cubes and dot over the stuffing.
13
Cover with foil and bake 30 minutes, then uncover and bake until golden brown, about 20 more minutes.
14
Photograph by Chris Court

746

kcal

Calories

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.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
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.

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 13 ingredients. The key ingredients include: 1 stick unsalted butter, plus more for the baking dish, 1 pound sweet Italian sausage, casings removed, 4 stalks celery, chopped, 2 onions, chopped, and more.

Yes, Sausage and Kale Stuffing falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sausage and Kale Stuffing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions