Get ready to revolutionize your holiday table with a stuffing recipe that's about to become the talk of the town! This isn't just any ordinary side dish - it's a flavor-packed, crispy, and incredibly satisfying Sourdough Kale Sausage Bacon Stuffing that combines the tangy richness of sourdough, the hearty goodness of sausage and bacon, and the nutritious punch of kale. Whether you're looking to impress your guests or simply treat yourself to a mind-blowing culinary experience, this recipe promises to elevate your meal from ordinary to extraordinary.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 4 cups sourdough bread, cubed
- 1 cup cooked sausage, crumbled
- 1/2 cup cooked bacon, chopped
- 2 cups kale, chopped
- 1 onion, diced
- 2 cloves garlic, minced
- 2 cups chicken broth
- 1 tsp dried thyme
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Spread sourdough bread cubes on a large baking sheet and toast in the oven for 10-12 minutes until lightly golden and crisp, stirring once halfway through.
- In a large skillet, cook the sausage over medium-high heat, breaking it into small crumbles until fully browned and no pink remains. Transfer to a large mixing bowl using a slotted spoon.
- In the same skillet, cook bacon until crisp. Remove bacon, chop into small pieces, and add to the bowl with sausage. Reserve 2 tablespoons of bacon fat in the skillet.
- Using the bacon fat, sauté diced onions over medium heat until translucent, about 4-5 minutes. Add minced garlic and cook for an additional 30 seconds until fragrant.
- Add chopped kale to the skillet and cook until slightly wilted, approximately 2-3 minutes. Season with dried thyme, salt, and pepper.
- In the large mixing bowl, combine toasted bread cubes, cooked sausage, bacon, sautéed onions, garlic, and kale. Gradually pour chicken broth over the mixture, gently tossing to ensure even moisture distribution.
- Transfer the stuffing mixture to a greased 9x13 inch baking dish. Cover with aluminum foil and bake for 20 minutes.
- Remove foil and continue baking for an additional 10 minutes to create a crispy top. The stuffing should be golden brown and heated through.
- Let the stuffing rest for 5-10 minutes before serving to allow flavors to meld and settle.
Tips
- Use day-old sourdough bread for the best texture - slightly stale bread absorbs flavors better and creates a more interesting stuffing.
- Don't skip toasting the bread cubes; this step adds crucial crispiness and prevents a soggy final dish.
- Reserve some bacon fat for extra flavor, but drain excess grease to keep the stuffing from becoming too oily.
- When adding chicken broth, do it gradually and gently fold to ensure even moisture without compressing the bread.
- For a vegetarian twist, replace sausage and bacon with mushrooms and add smoked paprika for depth.
- Let the stuffing rest after baking to allow flavors to meld and for easier serving.
- If you like a crispier top, broil for 2-3 minutes at the end of cooking, watching carefully to prevent burning.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 25g
Protein: 18g
Fat: 24g
Saturated Fat: 8g
Cholesterol: 45mg
