Sausage and Kale Thanksgiving Dressing (Food Network Kitchens) |
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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 8 |
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Ingredients:
4 tablespoons unsalted butter, plus more for greasing |
1 pound sweet italian fennel sausage, casings removed, broken into small pieces |
3 large leeks, white and light-green parts only, sliced |
1/2 medium butternut squash, peeled and diced |
kosher salt and freshly ground pepper |
1 bunch kale, leaves trimmed and chopped |
1 pound stale onion focaccia, cubed |
1 large egg |
2 cups low-sodium chicken broth or turkey stock |
1 cup diced parmesan cheese, plus 1/4 cup shredded |
Directions:
1. Preheat the oven to 350 degrees F. Butter a 3-quart casserole dish.
2. Heat 1 tablespoon butter in a large Dutch oven or heavy pot over medium heat. Add the sausage and cook until golden brown, about 6 minutes. Add the leeks and squash and season with 1 teaspoon each salt and pepper; cook until the leeks are soft, about 3 minutes. Add the kale, toss and cover until the kale wilts, about 4 minutes. Add the focaccia cubes and the remaining 3 tablespoons butter and toss until the butter melts.
3. Whisk the egg and chicken broth in a bowl until smooth; stir in the diced parmesan and 1 teaspoon salt. Pour the broth mixture over the bread mixture; cook until the liquid is absorbed by the bread, about 1 minute.
4. Transfer the bread mixture to the prepared casserole dish. Scatter the shredded cheese evenly on top and bake until golden and cooked through, about 40 minutes. Set aside for 5 minutes before serving.
5. Photograph by Anita Calero
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