Wild Mushroom, Sausage, Apple and Kale Stuffing

By Marge Perry & David Bonom
Woodsy, earthy flavors combine in sophisticated balance in this flavorful and satisfying stuffing.
  • Cuisine: American
  • Course: Side Dish


  • assorted wild mushrooms
  • sliced
  • bulk sweet Italian sausage
  • chopped fresh sage
  • day old sourdough baguette
  • cut into 1/2-inch cubes
  • eggs
  • slightly beaten
  • garlic cloves
  • minced
  • golden delicious apples
  • cored and cut into 1/2-inch dice
  • ground black pepper
  • kale
  • stems removed and chopped
  • leeks
  • white and light green part only
  • chopped
  • Low-sodium chicken broth
  • Madeira wine
  • olive oil
  • ribs celery
  • chopped
  • Sea salt


  1. Preheat the oven to 350°F. Lightly oil a 11x7-inch baking dish.
  2. Place bread cubes in a large bowl.
  3. Heat the oil in a large nonstick skillet over medium. Add the sausage and cook, breaking into smaller pieces with a wooden spoon, until cooked through and lightly browned, about 10-12 minutes. Using a slotted spoon, transfer the sausage to the bowl with the bread cubes.
  4. Return the skillet to the heat and add the leeks, mushrooms and garlic
  5. Transfer stuffing to the prepared baking dish. Bake until the stuffing is cooked though and browned on top, 45-50 minutes.