Sausage and Kale Thanksgiving Dressing

1. 1

   Preheat the oven to 350 degrees F. Butter a 3-quart casserole dish.

2. 2

   Heat 1 tablespoon butter in a large Dutch oven or heavy pot over medium heat.

3. 3

   Add the sausage and cook until golden brown, about 6 minutes.

4. 4

   Add the leeks and squash and season with 1 teaspoon each salt and pepper; cook until the leeks are soft, about 3 minutes.

5. 5

   Add the kale, toss and cover until the kale wilts, about 4 minutes.

6. 6

   Add the focaccia cubes and the remaining 3 tablespoons butter and toss until the butter melts.

7. 7

   Whisk the egg and chicken broth in a bowl until smooth; stir in the diced parmesan and 1 teaspoon salt.

8. 8

   Pour the broth mixture over the bread mixture; cook until the liquid is absorbed by the bread, about 1 minute.

9. 9

   Transfer the bread mixture to the prepared casserole dish.

10. 10

    Scatter the shredded cheese evenly on top and bake until golden and cooked through, about 40 minutes.

11. 11

    Set aside for 5 minutes before serving.

12. 12

    Photograph by Anita Calero

* Per serving · 4 servings · Values may vary.