SAUSAGE AND KALE STUFFING

Sausage & Kale Stuffing (serves 10-14)

Ingredients:

• 1 loaf whole wheat or white hearth {gluten-free multigrain or white} bread (20 ounces), cut into 1/2-inch cubes (about 11 cups)
• 1 tablespoon extra-virgin olive oil
• 3/4 pound fresh breakfast sausage, removed from casings
• 1 bunch kale, tough stems removed, leaves very thinly sliced, divided
• 1 red onion, diced
• 4 cloves garlic, chopped
• 3 stalks celery, thinly sliced
• 3 tablespoons unsalted butter
• 3 Honeycrisp, Fuji, or other crisp apples, diced
• 2 1/2 cups low-sodium chicken broth
• 2 tablespoons chopped fresh thyme leaves
• 1 teaspoon fine sea salt
• 1/2 teaspoon ground black pepper

Instructions:

1. Heat oven to 300°F. Spread bread cubes out on a large baking sheets and bake, stirring once, until dried but not browned, 15 to 20 minutes. Transfer to a large bowl.
2. Meanwhile, in a large skillet, heat oil over medium-high heat. Add sausage and cook, breaking up chunks with the side of a spoon, until browned, about 6 minutes. Transfer sausage to bowl with bread with a slotted spoon. Return skillet to medium heat and add half the kale and 1/4 cup water. Cook, stirring, until kale is wilted; stir in remaining kale. Continue to cook, stirring frequently, until kale is tender, about 8 minutes, adding more water by tablespoons if necessary. Add onion, garlic, celery and butter and cook until vegetables are tender, about 6 minutes. Stir in apples and cook 3 minutes. Scrape vegetable mixture into bowl with bread and toss. Add broth, thyme, salt and pepper and toss again.
3. If using to stuff a turkey, cool completely before stuffing. If baking separately, heat oven to 350°F; bake in a buttered casserole dish until lightly browned and crisp on top, 50 to 60 minutes.