Gluten-Free Stuffing with Sausage and Kale
Those who avoid eating gluten don’t need to be deprived of their favorite Thanksgiving side when they use our gluten-free stuffing mix. The addition of Tuscan kale (also known as dino kale and cavolo nero) adds both bright color and a hearty texture.
Ingredients:
- 1 lb. (500 g) Italian sausage, casings removed
- 2 Tbs. olive oil
- 1 small yellow onion, chopped
- 1 large bunch Tuscan kale, slivered (4 to 5 cups)
- Kosher salt and freshly ground pepper
- 1 package gluten-free stuffing
- 3 to 4 cups (750 ml to 1 l) chicken or turkey stock, warmed
Directions:
Preheat an oven to 375°F (190°C). Generously butter a 9-by-13-inch (23-by-33-cm) baking dish.
In a large fry pan over medium-high heat, cook the sausage, stirring occasionally, until it is browned and cooked through, 8 to 10 minutes. Transfer the sausage to a heatproof bowl and set aside. Pour off any fat remaining in the pan and discard, then add the olive oil to the pan and reduce the heat to medium. When the oil is hot, add the onion and cook, stirring occasionally, until the onions are translucent, about 8 minutes; do not allow the onions to brown. Add the kale and continue cooking until the kale is wilted and tender, about 6 minutes more. Season with salt and pepper.
In a large bowl combine the gluten-free stuffing with the sausage and the onion and kale mixture. Add the stock 1/2 cup (4 fl. oz./125 ml) at a time, tossing the mixture constantly, making sure the stock is completely absorbed into the croutons and does not pool in the bottom of the bowl. Taste a crouton; it should be moist throughout but not soggy. You may not need all of the stock.
Transfer the stuffing mixture to the prepared baking dish. Cover the dish with a buttered sheet of aluminum foil and bake for 25 minutes. Remove the foil and continue baking until the top is golden brown and crisp, about 20 minutes. Let rest 10 minutes before serving. Serves 10 to 12.
Williams Sonoma Test Kitchen
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