Sourdough Kale Stuffing with Sausage and Bacon

SERVINGS

8

PREP TIME

45 min

TOTAL TIME

1 hr 45 min

GLUTEN FREE

NO



Kale adds a colorful, nutritious kick to this hearty side. Full of smoky bacon and sausage, even those who steer clear of veggies will love this recipe.


 Enjoy these main ingredient substitutions:

Dry Aged Hickory Smoked Bacon Slices , Dry Aged Cherrywood Smoked Bacon Slices

ingredients
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
DIRECTIONS
Preheat oven to 350˚F. Place cubed bread to 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 pan.

Remove pan from stove and stir in bread until bread is moist. Add additional stock, if needed, to reach desired level of moisture in 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 top of stuffing is crispy and golden brown.

Ingredients

Directions

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 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 pan.

Remove pan from stove and stir in bread until bread is moist. Add additional stock, if needed, to reach desired level of moisture in 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 top of stuffing is crispy and golden brown.