Planning your Thanksgiving menu, but you’re ready to try something different? Perhaps you’re preparing a dish to bring to someone else’s event, and you want to make a great impression
Why not start with a slight spin on a traditional dish that is both healthy, delicious and easy to prepare?
This stuffing recipe takes away some of the guilt you have for that obligatory pile of stuffing by swapping out the white bread for wheat bread, the sausage for turkey sausage, along with the addition of some heart-healthy veggies, such as kale and squash!
Kale and Butternut Squash Stuffing
- 5 tablespoons olive oil (divided)
- 1 loaf stale whole wheat bread, cut into ½ inch cubes
- 1 lb. Italian turkey sausage, casings removed (omit for vegetarian)
- 1 small butternut squash, cut into ½ inch cubes
- 3 small leeks, halved and thinly sliced
- 1 teaspoon each salt and pepper
- 1 bunch kale
- 1 egg
- 2 cups chicken broth (substitute vegetable broth for vegetarian)
Preheat the stove to 350 and grease two small or one large casserole dish with 1 tablespoon of olive oil.
In a large pot, warm 1 tablespoon of olive oil over medium heat. Add the sausage. Cook until browned, breaking up the meat with a wooden spoon. Add the butternut squash, leeks, salt and pepper. Cook until the leeks are soft, stirring occasionally. Add the kale, cover and cook for 4-5 minutes or until wilted.
Add the bread, remaining olive oil and toss to distribute oil. Whisk the egg and chicken broth together in a separate bowl, and then add to the pop. Toss the bread mixture around to coat and cook about a minute, until the liquid is absorbed.
Add the stuffing to the prepared dishes and cook for 40 minutes or until lightly browned.