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1
Preheat oven to 400 degrees F. Coat a large, rimmed baking sheet with cooking spray.
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2
Spread the bread cubes in a single layer and bake about 1215 minutes, tossing halfway through.
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3
Bread should be crispy on the outside and still slightly soft on the inside.
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4
Meanwhile, heat a large saucepan over medium-high heat.
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5
Add sausage and saute, breaking up sausage with a wooden spoon, until browned and just cooked through, about 35 minutes.
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6
Transfer sausage to another dish and set aside.
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7
Add the onions, garlic, rosemary, and thyme to the leftover sausage grease and lower heat to medium.
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8
Saute until onions are soft, about 5 minutes.
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9
Add half the Swiss chard or kale and saute until wilted.
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10
When there is room in the saucepan, add the remaining chard and saute until wilted.
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11
Turn off the heat.
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12
Add bread, turkey sausage, and dates to the onion and chard/kale mixture and mix well.
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13
In a large bowl, whisk milk and eggs together until frothy.
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14
Prepare a 9x13-inch baking dish with cooking spray.
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15
Sprinkle about 1/4 cup cheese evenly over the bottom of the dish.
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16
Layer with 1/2 of the bread and vegetable mixture, another 1/4 cup cheese, the rest of the bread and vegetable mixture, and another 1/4 cup cheese.
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17
Pour the milk & egg mixture over the entire dish and sprinkle with remaining cheese.
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18
Let sit about 15 minutes.
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19
Cover the dish with foil and bake at 400 degrees F for 30 minutes.
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20
Remove the foil and bake an additional 1520 minutes until the milk and egg mixture is cooked through and no longer runny.
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21
The top of the dish should be toasted, but not burnt.
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22
Let cool about 5 minutes before serving.
