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
INGREDIENTS
- 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
DIRECTIONS
- Preheat the oven to 350°F. Lightly oil a 11x7-inch baking dish.
- Place bread cubes in a large bowl.
- 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.
- Return the skillet to the heat and add the leeks, mushrooms and garlic
- Transfer stuffing to the prepared baking dish. Bake until the stuffing is cooked though and browned on top, 45-50 minutes.
