This sourdough kale sausage bacon stuffing is the flavor-packed stuffing you need on your Thanksgiving table. You’re going to love this combo of double meat and kale.
There is nothing more I love than stuffing. Every single Thanksgiving I would fill my plate with stuffing and take a few loan slices of turkey. I would then eat everything on my plate as fast as possible and run to get more stuffing. I was hopeless.
This usually resulted in my dad yelling at me to stop eating all the stuffing and to instead eat more turkey.
No. I’m not eating more boring turkey when there is stuffing to be had.
Now that I’m an adult I can make and eat stuffing whenever I want. That’s mostly because as an adult I’m just a grown up with power. Power to deem it ok to make stuffing all year round and eat half of the dish in one sitting. Not that I have ever done that before.
Well, maybe I would if it was this sourdough kale sausage bacon stuffing.
So this year when Jones Dairy Farm asked me to come up with a stuffing for their Thanksgiving stuffing microsite I basically jumped at the chance and then went and ate my weight in stuffing. Hello, carby deliciousness! If you’re a big fan of stuffing (or do you call it dressing?) head on over to see the recipes for this delicious stuffing and 26 other unique stuffing recipes.
I came up with a totally flavor-packed stuffing full of sourdough, kale, sausage and bacon. I like to think that because I included kale it automatically makes this stuffing ok to eat in massive quantities.
Looking for more tasty Thanksgiving side dishes? Try my Roasted Brussels Sprouts with Pomegranate Seeds and Goat Cheese, Potato Bread Sausage Cranberry Stuffing, Parmesan Roasted Asparagus, Vanilla Sweet Potato Casserole or my Pumpkin Cornbread Chicken Sausage Stuffing
Sourdough Kale Sausage Bacon Stuffing
This sourdough kale sausage bacon stuffing is the flavor-packed stuffing you need on your Thanksgiving table. You're going to love this combo of double meat and kale.
Yield: 4-6 servings
Prep Time: 45 minutes
Cook Time: 60 minutes
Total Time: 1 hour 45 minutes
- 1 pound sourdough bread, cut into 1-inch cubes
- 1 (8 oz) package Jones Dairy Farm Dry Aged Bacon, diced
- 1 (12 oz) Jones Dairy Farm All Natural Pork Sausage Roll
- 1 tablespoon unsalted butter
- 2 shallots, minced
- 3 celery ribs, diced
- 1 teaspoon poultry seasoning
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
- 1/2 teaspoon kosher salt
- 2 cups tuscan kale, chopped
- 2-1/2 cups chicken stock
Preheat oven to 350˚F. Place cubed bread to a large baking sheet and cook 10-12 minutes, until bread is dry and toasted. Set aside.
In shallow, wide cooking vessel add bacon, sausage, and butter. Cook until bacon is slightly crisp and sausage is no longer pink.
Add in shallots, celery, poultry seasoning, garlic powder, black pepper, and salt. Cook until celery and shallots are soft.
Add kale and cook just until kale starts to soften about 2 minutes. Pour in 2 cups chicken stock and scrape any brown bits from bottom of the pan.
Remove pan from stove and stir in bread until bread is moist. Add additional stock, if needed, to reach the desired level of moisture in the stuffing. Pour mixture into 9x13-inch baking dish.
Cover stuffing with foil and bake 30 minutes. Remove cover and bake 30 minutes more or until the top of stuffing is crispy and golden brown.