Potato Bread-Kale Stuffing With Andouille Sausage (Food Network Kitchens) |
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Prep Time: 15 Minutes Cook Time: 70 Minutes |
Ready In: 85 Minutes Servings: 1 |
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Ingredients:
potato bread |
1 stick plus 2 tablespoons unsalted butter |
2 cups chopped onions, leeks or scallions |
2 cups diced celery |
1 tablespoon minced fresh sage |
1 tablespoon minced fresh thyme |
kosher salt and freshly ground pepper |
3 cups low-sodium chicken or turkey broth |
1 bunch kale |
2 large eggs |
1/4 cup chopped parsley |
1 pound andouille sausage, cooked and crumbled |
Directions:
1. Chop the potato bread into 1/2-inch cubes to make 16 cups. Stale bread works best for stuffing-if yours is fresh, spread out the cubes on baking sheet and dry in a 300 degrees F oven, 15 to 20 minutes.
2. Heat 1 stick butter in a large skillet over medium heat. Add the onions, celery, sage, thyme, and salt and pepper to taste. Cook, stirring, until the vegetables are tender, about 5 minutes. Add the chicken broth; bring to a simmer and remove from the heat.
3. Meanwhile, stem and chop the kale and blanch for 2 minutes. Beat the eggs and parsley in a large bowl; stir in the bread cubes, the vegetable-broth mixture and the prepared kale. Stir in the sausage.
4. Transfer the mixture to a buttered 3-to-4-quart baking dish and dot with the remaining 2 tablespoons butter. Cover with foil and bake at 375 degrees F, 30 minutes. Uncover and bake until golden, about 20 more minutes.
5. Photograph by Yunhee Kim
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