SAUSAGE AND KALE THANKSGIVING DRESSING
Provided by Food Network Kitchen
Categories side-dish
Time 1h15m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. Butter a 3-quart casserole dish.
- Heat 1 tablespoon butter in a large Dutch oven or heavy pot over medium heat. Add the sausage and cook until golden brown, about 6 minutes. Add the leeks and squash and season with 1 teaspoon each salt and pepper; cook until the leeks are soft, about 3 minutes. Add the kale, toss and cover until the kale wilts, about 4 minutes. Add the focaccia cubes and the remaining 3 tablespoons butter and toss until the butter melts.
- Whisk the egg and chicken broth in a bowl until smooth; stir in the diced parmesan and 1 teaspoon salt. Pour the broth mixture over the bread mixture; cook until the liquid is absorbed by the bread, about 1 minute.
- Transfer the bread mixture to the prepared casserole dish. Scatter the shredded cheese evenly on top and bake until golden and cooked through, about 40 minutes. Set aside for 5 minutes before serving.
WHOLE-GRAIN STUFFING WITH KALE AND DRIED FRUIT
Provided by Mark Bittman
Categories casseroles, side dish
Time 1h
Yield 6 to 8 cups, enough for a 12-pound bird
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees. Put bread on a baking sheet and toast, turning once or twice, until golden and dry, 10 to 20 minutes. Remove from oven and cool a bit.
- While bread toasts, put a large pot of water to boil and salt it. Fill a large bowl with ice water. When pot comes to a boil, add kale; let it wilt for about a minute, then drain and plunge it into ice water. When cool, squeeze kale dry and roughly chop. Put kale, oil, vinegar, figs, dates, shallot, sage and nuts in a large salad bowl. Sprinkle with salt and lots of pepper and toss to coat.
- Fill a bowl with tap water and soak bread for about 3 minutes. Gently squeeze a slice dry and crumble it into salad bowl. Repeat with remaining slices. Toss well to combine stuffing and let sit for 15 to 20 minutes or cover and refrigerate for up to a day. Before finishing, taste and adjust seasoning.
- Place stuffing in bird and bake. Or to bake it outside of bird, grease a 2-quart or 9-by-13-inch baking dish and fill it with stuffing. Dot top with bits of butter if you like. Cover with foil and bake for 20 minutes; then uncover and finish baking until crisp, another 10 to 15 minutes more.
Nutrition Facts : @context http, Calories 272, UnsaturatedFat 11 grams, Carbohydrate 29 grams, Fat 15 grams, Fiber 6 grams, Protein 7 grams, SaturatedFat 4 grams, Sodium 243 milligrams, Sugar 12 grams, TransFat 0 grams
KALE AND SAUSAGE STUFFING
Wilted kale, hot Italian sausage, and golden raisins make a balanced, hearty mixture.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 30m
Yield Makes about 3 cups
Number Of Ingredients 9
Steps:
- Heat 1 tablespoon oil in a large skillet over medium heat. Cook sausage, breaking up large pieces with the back of a spoon, until browned, about 8 minutes. Transfer sausage to a bowl.
- Add garlic to skillet. Cook until soft, about 1 minute. Add kale and water. Cook until kale wilts and is almost completely cooked, about 3 minutes. Drain on paper towels, squeezing out excess water.
- Add kale mixture, raisins, pine nuts, sage, and remaining 2 tablespoons oil to bowl with sausage. Season with salt and pepper. Transfer to a cutting board, and finely chop. Transfer to a bowl, and refrigerate until ready to use.
SOURDOUGH STUFFING WITH KALE AND DATES
This stuffing from the chef Suzanne Goin, a Los Angeles native, pays tribute to California, with nods to the sourdough that you associate with fog-strewn San Francisco and to the almonds and dates of the Central Valley. Turkey sausage, kale and sliced chiles are also tossed into the mix. As Ms. Goin explained, "There is no egg and no real attempt to emulsify it like your mom's stuffing - it's loose, laid-back and doing its own thing, California-style."
Provided by Jeff Gordinier
Categories dinner, stuffing and dressing, side dish
Time 1h15m
Yield 8 servings
Number Of Ingredients 15
Steps:
- Heat oven to 400 degrees. Cut the crust off the bread and tear remaining loaf into 1-inch croutons. Place torn bread on a rimmed baking sheet and drizzle with 4 tablespoons olive oil, squeezing and tossing bread with your hands to help it absorb the oil. Transfer to oven and toast, tossing once or twice, until croutons are golden brown and crispy on the outside but still a little soft and tender inside, 12 to 15 minutes. When croutons have cooled, place them in a large bowl.
- Heat a large pot or Dutch oven over medium-high heat. Add 2 tablespoons olive oil and crumble sausage into pan. Sauté, breaking up sausage with a wooden spoon, until browned and just cooked through, 5 to 7 minutes. Transfer sausage to the bowl with the croutons using a slotted spoon.
- Return the pot to medium heat and add 2 more tablespoons olive oil, the onions, the rosemary sprig, the thyme and the chile. Season with 1/2 teaspoon salt and a few grinds of black pepper. Continue cooking another 3 to 4 minutes, stirring often, until onion is soft and starting to color slightly.
- Add half the kale and the remaining 2 tablespoons olive oil to the pan. Use tongs to turn the greens to coat them in oil and help them wilt and cook down. When there is room in the pan (from the greens wilting), add the rest of the kale and season with another 1/2 teaspoon salt and a few grinds of pepper. As soon as all the kale has wilted, transfer mixture to the bowl with the croutons and sausage. Remove rosemary. Add dates and stir well to combine.
- Return pot to stove over high heat and carefully pour in sherry. Boil until sherry is reduced by three-quarters, then add stock. Boil until mixture is reduced by half, then swirl in butter until melted.
- Pour hot liquid over crouton-kale mixture. Add almonds and toss well to combine; using tongs or your hands, squeeze and massage the stuffing to integrate the flavors and make sure bread has really soaked in all the liquid.
- Transfer stuffing to a ceramic baking dish or casserole. Cover and bake 15 minutes in the 400-degree oven. Uncover and bake 10 to 15 more minutes, or until top is golden and crisp.
Nutrition Facts : @context http, Calories 634, UnsaturatedFat 25 grams, Carbohydrate 55 grams, Fat 36 grams, Fiber 7 grams, Protein 24 grams, SaturatedFat 8 grams, Sodium 796 milligrams, Sugar 15 grams, TransFat 0 grams
KALE-STUFFED CHICKEN BREASTS FOR TWO
Have a go-to romantic date or galantine meal on hand with our Kale-Stuffed Chicken Breasts for Two. You can't go wrong with a juicy chicken breast and the deliciously earthy flavor of kale to satisfy anyone.
Provided by My Food and Family
Categories Home
Time 1h
Yield 2 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350°F.
- Bring water and 1 Tbsp. dressing to boil in large skillet on medium-high heat. Add kale, stuffing mix and peppers; mix well. Cover. Remove from heat. Let stand 5 min.
- Place chicken, top sides down, on cutting board; spread with stuffing mixture. Roll up, starting at one short end of each breast. Place, seam sides down, in 8-inch square baking dish; brush with remaining dressing.
- Bake 35 min. or until chicken is done. Top with cheese; bake 5 min. or until melted.
Nutrition Facts : Calories 290, Fat 9 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 70 mg, Sodium 660 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 31 g
SAUSAGE AND KALE STUFFING
Provided by Food Network Kitchen
Categories side-dish
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F and butter a 3-quart baking dish. Melt 6 tablespoons butter in a large pot or Dutch oven over medium-high heat. Add the sausage and cook, breaking up the meat with a wooden spoon, until lightly browned and cooked through, about 7 minutes.
- Add the celery, onions, thyme, rosemary, 1 teaspoon salt and a few grinds of pepper to the pot. Cook, stirring occasionally, until the vegetables are tender, about 5 minutes. Add the kale and cook, stirring, until just softened, about 3 minutes. Add the chicken broth and bring to a simmer, then remove from the heat and set aside.
- Whisk the eggs and parsley in a large bowl. Add the bread cubes and the sausage mixture; stir to combine. Fold in the provolone. Transfer the stuffing to the prepared baking dish. Cut the remaining 2 tablespoons butter into cubes and dot over the stuffing. Cover with foil and bake 30 minutes, then uncover and bake until golden brown, about 20 more minutes.
KALE-STUFFED CHICKEN BREASTS
Steps:
- Cut each whole chicken breast into two halves, following the line that separates the two sides. Trim the breasts of fat and cartilage. Using a sharp knife, make a deep pocket in each half of the chicken breast by slicing it horizontally from the thick end to the thin end on the underside of the breast. Do not cut all the way through to the other side.
- Divide the stuffing into 6 equal portions, about 1/3 cup each. Fill each pocket with the stuffing. Press the edges of the chicken together, securing the filling inside the chicken. Do not flatten the breast. Refrigerate the stuffed breasts until you are ready to bread and bake them.
- Position a rack at the top of the oven and preheat the oven to 450˚F.
- Combine the bread crumbs, cheese, parsley, and 1/2 teaspoon each of the salt and pepper in a food processor or by hand; be sure the bread crumbs are finely ground. With the processor running, drizzle in the olive oil and hot sauce. Process until the bread crumbs are coated in the oil, about 15 seconds.
- In three separate bowls, place the bread crumb mixture, flour, and egg. Add the milk to the egg and whisk to combine. Add the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper to the flour and mix well.
- Place a rimmed baking sheet in the oven for 5 minutes.
- Dredge one stuffed chicken breast in the flour and shake off any excess. Coat the chicken in the egg and then the bread crumbs, pressing the bread crumbs lightly to coat the breast evenly. Repeat the process with each piece. Remove the pan from the oven and place the chicken pieces on the hot pan.
- Bake for 25 to 30 minutes, or until the bread crumb coating is golden brown and a meat thermometer inserted in the thickest part of the chicken reads 165˚F. (Be sure to test the temperature of the chicken meat and not the stuffing.) If you have a convection oven, turn it on for this recipe, as it turns the chicken breasts a beautiful brown color, but reduce the cooking time to 20 minutes.
- Serve the chicken breasts immediately, cut into thick slices, or let them cool and serve at room temperature.
- Kale and Tapenade Stuffing
- In a medium saucepan, heat the olive oil over medium-low heat. Add the shallots and sauté for 1 minute. Add the kale, salt, and pepper and sauté for 2 minutes, or until the kale is softened. Remove the kale from the heat, add the cheeses and tapenade, and gently combine. Refrigerate the stuffing for at least 1 hour and up to 3 days.
- Make Ahead
- The cooked chicken breasts may be refrigerated for up to 3 days. Allow them to return to room temperature before serving or reheating them, covered, for 15 minutes in a 400˚F. oven. Uncover and continue baking for an additional 5 to 10 minutes before serving.
ITALIAN SAUSAGE AND KALE STUFFING
Take your stuffing game to the next (tasty) level with our Italian Sausage and Kale Stuffing recipe. This Italian Sausage and Kale Stuffing, with toasted walnuts, is as colorful to look at as it is delicious to eat!
Provided by My Food and Family
Categories Thanksgiving Side Dishes
Time 40m
Yield 12 servings, 3/4 cup each
Number Of Ingredients 4
Steps:
- Brown sausage in large skillet sprayed with cooking spray, stirring occasionally; drain. Return sausage to skillet.
- Add kale; cook and stir 3 min. or until softened. Remove sausage mixture from skillet; cover to keep warm.
- Use same skillet to prepare stuffing mixes as directed on package.
- Add sausage mixture and nuts; mix lightly.
Nutrition Facts : Calories 300, Fat 20 g, SaturatedFat 4.5 g, TransFat 1.5 g, Cholesterol 20 mg, Sodium 730 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 9 g
KALE AND MUSHROOM STUFFING RECIPE BY TASTY
Here's what you need: unsalted butter, celery, large yellow onions, garlic, cremini mushroom, lacinato kale, fresh sage, fresh rosemary, day-old country white bread, large eggs, vegetable stock, fresh parsley, salt, black pepper
Provided by Pierce Abernathy
Categories Sides
Yield 10 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 425˚F (220˚C). Grease a 9x13-inch (23x33-cm) baking dish.
- Melt the butter in a large skillet over medium heat. Add the celery, onions, and garlic. Cook until softened and golden, about 5 minutes.
- Add the mushrooms and cook until softened, about 5 minutes. Add the kale, sage, and rosemary. Cook for another 5 minutes, until the kale is wilted.
- In a medium bowl, beat together the eggs, vegetable stock, half of the parsley, the salt, and pepper.
- In a large bowl, combine the bread and cooked vegetable mixture.
- Pour the egg mixture over the bread and vegetable mixture, and stir to coat.
- Transfer the stuffing to the prepared baking dish and cover with foil.
- Bake for 30 minutes, then remove the foil and bake for another 15 minutes, or until the top is golden brown.
- Top with the remaining parsley.
- Enjoy!
Nutrition Facts : Calories 594 calories, Carbohydrate 61 grams, Fat 32 grams, Fiber 3 grams, Protein 11 grams, Sugar 12 grams
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