Sausage, Apple, and Kale Dressing
1 pound sourdough bread, cut into ¾-inch cubes
1 pound bulk pork sausage (such as breakfast sausage with sage)
4 tablespoons unsalted butter
2 cups yellow onion, cut into ¼-inch dice
2 celery ribs, cut into ¼-inch dice
2 apples (Pink Lady, Braeburn, or Granny Smith), peeled, cored and chopped
1 4.5 oz container Bowery Kale Mix
3 cups chicken broth
¼ cup parsley leaves, chopped
¾ to 1 teaspoon dried thyme (use 1 teaspoon if the sausage isn’t herbed)
Kosher salt and freshly ground pepper, to taste
2 eggs, beaten
Preheat oven to 350°F. Place cubed bread in a large mixing bowl. Cook sausage in a skillet over medium high heat. Use a fork to break up clumps. When sausage is browned and cooked all the way through, remove from heat and pour over cubed bread. Return pan to medium-high heat and add butter. Once butter is melted, place onions, celery and apples in the pan and sauté for 5 to 8 minutes, until softened and onions are starting to brown. Add kale and cook, stirring, until kale is wilted and tender, about 2 to 4 minutes. Remove from heat and pour over the sausage-bread mixture.
Place pan over medium low heat and add the chicken broth. Allow broth to warm up, gently scraping the bottom of pan to loosen cooked bits, breaking up any large bits. Remove broth from heat and pour evenly over bread mixture. Add herbs and gently toss to combine. Season with salt and pepper, to taste. Let rest for 10 minutes. Add eggs and toss to combine.
Butter a 13x9-inch baking dish. Gently press stuffing into baking dish. Bake for 40 to 45 minutes, until browned and a little crispy on top. Let sit for 5 to 10 minutes before serving.
Recipe developed by Tina Danze for Bowery Farming.