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 Sage and Cornbread Stuffing, and homemade cheesy potatoes, and take a few loan slices of turkey.
I would eat everything on my plate as fast as possible and run to get more stuffing. 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 primarily 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.
Nope, not me.
Well, maybe I would if it was this sourdough kale sausage bacon stuffing.
Ingredients in sourdough kale sausage stuffing
- Sourdough bread – I really like using sourdough in this stuffing because it brings in good flavor but also really holds up to all the ingredients and cooking. Plus it gives you the perfect crunchy outside and soft middle.
- Breakfast rolls sausage – You’ll be using a breakfast roll-style sausage for this recipe. The most common brands are Jimmy Dean, Jones Dairy Farm, Neeses, and Bob Evans. You can use mild, sage, or hot and spicy. The choice is yours! In a pinch, you can substitute ground Italian sausage as well.
- Thick sliced bacon – I love the smokiness that bacon brings to this stuffing. It’s not to be missed!
- Unsalted butter – Just a touch to add richness and moisture to the bread. You can opt to leave it out as you’ll get some grease with the sausage and bacon but I really like the additional butter flavor.
- Shallots – The flavor of shallots is perfect for this dressing as it’s a combination of both onion and garlic flavors.
- Celery – I love the subtle taste celery brings to stuffing and it works great here with the rich meat flavors.
- Spices – I used a mix of spices that really scream stuffing to me so I added poultry seasoning, garlic powder, black pepper, and kosher salt.
- Tuscan kale – Tuscan kale is my favorite as I find it easier to incorporate into the stuffing. It is also something called dinosaur kale or lacinato kale. Curly kale can be used in its place but try to really give it a good fine chop.
- Chicken stock – I like to use chicken stock as the moisture for the stuffing as it brings in even more flavor. Other great options could be garlic stock, mushroom stock, or even vegetable stock.
More stuffing recipes
- Pancetta Apple Fennel Brioche Stuffing
- Bacon Corn Sourdough Stuffing
- Texas Toast Stuffing
- Potato Bread Sausage Cranberry 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.
Ingredients
- 1 pound sourdough bread, cut into 1-inch cubes
- 1 (12 oz) package breakfast roll sausage
- 1 (8 oz) package thick sliced bacon, diced
- 1 tablespoon unsalted butter
- 3 celery ribs, diced
- 2 shallots, minced
- 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
Instructions
- Preheat oven to 350 degrees F. Place cubed bread on a large baking sheet and cook 10-12 minutes, until bread is dry and toasted. Set aside.
- In a high-sided 12-inch skillet add sausage, bacon, and butter. Cook until the bacon is slightly crisp and the sausage is no longer pink. Make sure to crumble the sausage as it cooks.
- Add celery, shallots, 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 the bottom of the pan.
- Remove the pan from the stove and stir in the bread until the bread is moist.
- Add additional stock, if needed, to reach the desired moisture level in the stuffing.
- Pour mixture into a 9x13-inch baking dish.
- Cover stuffing with foil and bake for 30 minutes.
- Remove the foil cover and bake for 30 minutes more or until the top of the stuffing is crispy and golden brown.
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Kellie @ The Suburban Soapbox
Tuesday 18th of November 2014
Stuffing is my favorite! This is absolutely mouth-watering!
Kim Beaulieu
Monday 17th of November 2014
Stuffing is the only reason I celebrate Thanksgiving. This stuffing is going on the list of recipes to make. Gorgeous photos,
Angela {Mind Over Batter}
Monday 17th of November 2014
Turkey is sooooo boring. So boring it puts you to sleep. I can eat my family's weight in this stuffing, girl.