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    Home / Recipes / Season / Fall

    10 Oct 17, 2015 Fall  |   Jump to Recipe

    Italian Kale and Sausage Stuffing Recipe

    Where all my stuffing lovers at??

    This post may contain affiliate links.

    Kale and Sausage Stuffing

    I’ve been making a version of this Italian Kale and Sausage Stuffing recipe each Thanksgiving for the past five years.  It’s a staple.  Everyone loves it.  Stuffing is actually my favorite Thanksgiving side dish.  I mean what’s there not to love about a savory bread casserole studded with vegetables?  Crispy on top and tender below.  It’s heaven!

    Over the years, I’ve tried many other stuffing recipes, and all were good, but somehow, I always come back to this one.  It’s just so darn good.  Milk-soaked pieces of airy ciabatta are tossed with a savory mixture of cooked Italian sausage, onion, celery, garlic, parsley and Tuscan kale.  Parmesan cheese, basil, sage and rosemary are folded into the mixture, and then the entire casserole is baked until gloriously golden brown.  With each bite, you’ll get hits of rich sausage, bitter kale, fresh herbs and salty Parmesan.  For Thanksgiving this year, you must make this stuffing.  Continue reading for the recipe

    Stuffing Ingredients

    Since I’ve been making this dish for so long, I’ve got a few tips to share to make the process super simple and approachable:

    1. Prepare this dish the day before Thanksgiving, and let the flavors meld together overnight.  You’ll want to cover the baking dish and store in the refrigerator.  Bring to room temperature and uncover before baking with other sides.
    2. If you want to make this dish, but you don’t want to buy all those fresh herbs, you can substitute dried versions for the basil, rosemary and sage (quantities below).  Fresh parsley is a must though.
    3. This recipe calls for 1 1/4 cups grated Parmesan cheese, and I would highly recommend “grating” your cheese in a food process using the regular steel blade.  This makes the process quick, and the cheese easy to measure.  Do not use canned Parmesan cheese here.  Or ever really.
    4. If kale’s not your thing, try any other hearty green here (swiss chard, regular spinach, collard greens, mustard greens, etc.).
    5. French bread can be used if ciabatta is not available.

    Bread Soaking

    Kale and Sausage Cooking

    Seasoning is very important here, because most of the ingredients are not naturally salty.  Once you’ve mixed up all the ingredients (through step 3 below), taste several bites of the stuffing and add more salt as needed.  Gently mix as you season, so you don’t break up the bread pieces.

    Stuffing Process 1

    Stuffing Process 2

    Stuffing Unbaked

    Kale and Sausage Stuffing

    Italian Kale and Sausage Stuffing Recipe

    by Brandon Matzek
    Adapted from here.
    4.34 from 3 votes
    Print Recipe Pin Recipe
    Servings 16 servings

    Ingredients
      

    • 3/4 pound ciabatta bread, sliced 1/2-inch thick
    • 1 1/2 cups whole milk
    • 2 pounds mild Italian sausage, casings removed
    • 1 medium onion, chopped
    • 1/2 cup finely chopped celery
    • 1 cup chopped fresh parsley
    • 3 cloves garlic, finely chopped
    • Kosher salt
    • Freshly ground black pepper
    • 1 1/2 pounds kale, ribs removed and leaves coarsely chopped
    • 1 1/4 cups grated Parmesan cheese*
    • 2 tablespoons chopped fresh basil or 1 1/2 teaspoons dried
    • 1 teaspoon chopped fresh sage or 1/4 teaspoon dried
    • 1 teaspoon chopped fresh rosemary or 1/4 teaspoon dried

    Instructions
     

    • Place sliced bread in a shallow baking dish or bowl, and drizzle with milk to saturate. Let sit for 30 minutes, gently flipping occasionally to ensure even soaking.
    • Meanwhile, warm a large cast iron pot (6 - 8 quarts) over medium-high heat. Add sausage and cook, stirring often to crumble, until lightly golden (10 - 15 minutes). Stir in the onion, celery, parsley and garlic along with a pinch of kosher salt and several turns of black pepper. Cook until the onion and celery soften (5 to 8 minutes), stirring occasionally. Add kale, 1/2 cup water and a pinch of kosher salt, and cook until the kale wilts (about 5 minutes). I like to switch to tongs here to easily mix up the kale and the sausage mixture.
    • Using your hands, break up the bread into bite sized pieces, then place in a large bowl. Add the sausage-kale mixture to the bowl along with the Parmesan cheese, basil, sage, rosemary, 2 pinches of salt and several turns of black pepper. Gently toss the mixture until all ingredients are evenly incorporated (I like to use my hands here). Season to taste with additional salt and pepper. Spoon stuffing into a 9 by 13 baking dish.
    • Preheat an oven to 350°F. Bake uncovered until hot (at least 150° in center) and lightly browned (25 - 30 minutes).

    Notes

    This stuffing can be prepared 1 day in advance up to step 3. Cover and store in the refrigerator. Bring casserole to room temp before continuing with step 4 or bake the chilled casserole for a longer time period (may take up to 1 hour).
    If you are preparing this dish on Thanksgiving with other sides in the oven, the stuffing can be baked at 325°F or 350°F, depending on temperatures needed bake other casseroles. If baking at 325°F, plan on cooking for 30 - 35 minutes.
    Tried this recipe?Tag @brandiego on Instagram so I can check it out!

    Here are some other Thanksgiving side dish recipes on Kitchen Konfidence:

     

    Butternut Squash Mac & Cheese

    Butternut Squash Mac and Cheese

    Mashed Sweet Potatoes with Rice Krispie Topping

    Mashed Sweet Potatoes with Rice Krispie Topping

    Brussels Sprout Slaw

    Brussels Sprout Slaw

    Green Bean Casserole

    Green Bean Casserole

    Brussels Sprout and Caramelized Shallot Gratin

    Brussels Sprout and Caramelized Shallot Gratin

    10
    Brandon and Federico
    Brandon

    I’m Brandon: food explorer, recipe curator, cocktail shaker, dessert lover. Kitchen Konfidence is how I document my time spent in my favorite space, the kitchen. Did you make a recipe? Tag @brandiego on Instagram so I can see the how it went!

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    Categories: Fall Tags: basil, black pepper, celery, ciabatta, garlic, italian sausage, kale, kosher salt, milk, onion, parmesan cheese, parsley, rosemary, sage

    Reader Interactions

    Comments

    1. Averie @ Averie Cooks says

      October 17, 2015 at 11:52 am

      I love that you’ve been making this recipe for years, or a version of it. Always nice when you know something is a tried-and-true and guaranteed to ‘work’ especially on big days! Love all your tips, too!

      Reply
      • Brandon Matzek says

        October 19, 2015 at 4:12 pm

        Thanks Averie! Yeah, this one is a a slam dunk. I can make it without even looking at written recipe 🙂

        Reply
    2. Bella B says

      October 18, 2015 at 12:51 pm

      This stuffing looks so delicious and flavourful! I think I could eat a whole plate full!

      xoxoBella | http://xoxobella.com

      Reply
      • Brandon Matzek says

        October 19, 2015 at 4:11 pm

        Thanks Bella! I too would be happy with just a full plate of stuffing 🙂

        Reply
    3. Elizabeth | the bare midriff says

      October 18, 2015 at 1:51 pm

      Wow, this looks fantastic! I completely agree about the boxed/canned/pre-powdered Parmesan cheese, by the way – it’s just not the same.

      Reply
      • Brandon Matzek says

        October 19, 2015 at 4:11 pm

        Thanks Elizabeth!!

        Reply
    4. Annie @ Annie's Noms says

      October 20, 2015 at 10:24 am

      Is it bad to want to just eat a bowl of this on its own!? It looks SO good!!!

      Reply
      • Brandon Matzek says

        October 20, 2015 at 10:53 am

        Haha thanks Annie! No shame there. I would do the same 🙂

        Reply
    5. Marlynn @ UrbanBlissLife says

      October 21, 2015 at 12:58 am

      Love the tried and true! I’m not a big stuffing person, but I would eat this on its own by the spoonful 🙂 Looks like a delicious combo of flavors and textures!

      Reply
      • Brandon Matzek says

        October 21, 2015 at 6:13 am

        Thanks Marlynn, this stuffing might just change your mind 😉

        Reply
    6. Marye says

      October 21, 2015 at 4:37 am

      Oh wow! This stuffing looks so good!

      Reply
      • Brandon Matzek says

        October 21, 2015 at 6:14 am

        Thanks Marye!

        Reply
    7. Rebecca @ Strength and Sunshine says

      October 21, 2015 at 4:42 am

      Stuffing is the best part! I wasn’t able to make my famous one last year…I am dieing to be able to enjoy it again this year though!

      Reply
      • Brandon Matzek says

        October 21, 2015 at 6:14 am

        Yay!! Another stuffing lover 🙂 What’s in your famous stuffing??

        Reply
        • Rebecca @ Strength and Sunshine says

          October 21, 2015 at 6:54 am

          This baby 😉 http://strengthandsunshine.com/the-best-gluten-free-vegan-stuffing/ So simple, but my entire (non gf or vegan) family loves it!

          Reply
    8. Christie says

      October 21, 2015 at 5:03 am

      Stuffing is one of my favorite Thanksgiving foods. I loved that you added kale and sausage. This is a stuffing recipe I need to try.

      Reply
      • Brandon Matzek says

        October 21, 2015 at 6:15 am

        Amen to THAT! Thanks Christie.

        Reply
    9. Kathryn @ FoodieGirlChicago says

      October 21, 2015 at 5:21 am

      I love stuffing and I’m on a bit of a kale kick lately so this is the perfect recipe!

      Reply
      • Brandon Matzek says

        October 21, 2015 at 6:16 am

        Yeah!! Definitely give this recipe a try if you love kale. Enjoy! Thanks Kathryn.

        Reply
    10. heather @french press says

      October 21, 2015 at 6:57 am

      stuffing lover right here…and your version sounds absolutely perfect for the BIG day!!

      Reply
      • Brandon Matzek says

        October 21, 2015 at 7:09 am

        Yaaaaasss!!! Thanks Heather!

        Reply
    11. Mandy @Mandy's Recipe Box says

      October 21, 2015 at 7:27 am

      Oh man, I could eat this all day!

      Reply
      • Brandon Matzek says

        October 21, 2015 at 7:29 am

        Haha me too! Thanks Mandy.

        Reply
    12. Rachel @ Simple Seasonal says

      October 21, 2015 at 8:14 am

      5 stars
      This stuffing recipe sounds AWESOME! When it comes to Thanksgiving dinner, I’m not there for the turkey… it’s all about the stuffing and cranberry jelly that I coat the boring old turkey with. Pinning this one for later!

      Reply
      • Brandon Matzek says

        October 21, 2015 at 9:17 am

        Thanks Rachel!! I too am all about the sides 🙂

        Reply
    13. Julia says

      October 21, 2015 at 5:42 pm

      I love this twist on stuffing. It sounds savory and full of flavor. The addition of kale is perfect!

      Reply
      • Brandon Matzek says

        October 23, 2015 at 11:00 am

        So savory! A good counter to sweet potato and cranberry sauce sides 🙂

        Reply
    14. Dorothy at Shockingly Delicious says

      October 22, 2015 at 4:57 am

      Forget the turkey. Just give me a big ol’ plate of THIS stuffing! I made something similar last year with tons of greens and fresh herbs, and it was the best yet. I’ll be trying your version. Pinning to save….

      Reply
      • Brandon Matzek says

        October 23, 2015 at 11:03 am

        Thanks Dorothy! I could eat just a plate of this as well. Maybe topped with fried eggs :)?

        Reply
    15. [email protected] says

      October 22, 2015 at 11:56 am

      This is exactly how I like my stuffing. It’s perfect! I’ll totally make this for Thanksgiving and my family will love it too.

      Reply
      • Brandon Matzek says

        October 23, 2015 at 11:06 am

        Thanks Fabiola! Let me know how everyone likes it 🙂

        Reply
    16. Kimberly @ The Daring Gourmet says

      October 22, 2015 at 8:03 pm

      I can tell just by looking at the ingredients that this is a winner! YUMMY! And that pic with all the fresh herbs and kale makes me want to dive in headfirst!

      Reply
      • Brandon Matzek says

        October 23, 2015 at 11:09 am

        Thanks Kimberly!!

        Reply
    17. cristina says

      October 24, 2015 at 7:41 am

      Why have to wait for holidays to enjoy this beautiful and delicious flavors of a dish? Downright marketable dish, Brandon! Luv the combination of using kale and sausage.

      Reply
      • Brandon Matzek says

        October 25, 2015 at 7:57 am

        Thanks Cristina!! I love testing these types of recipes earlier in the season 🙂

        Reply
    18. Cynthia/What A Girl Eats says

      October 24, 2015 at 5:02 pm

      I’m with you on the stuffing! It’s my favorite part of Thanksgiving. We always serve the old tried and true sage dressing, and then try a new recipe every year as an alternate. This looks and sounds yummy!

      Reply
      • Brandon Matzek says

        October 25, 2015 at 8:02 am

        Thanks Cynthia! I was doing two stuffings for a few years, but I noticed that everyone was mainly eating this one, so now I just make this one 🙂

        Reply
    19. Steph @ Steph in Thyme says

      October 24, 2015 at 6:55 pm

      5 stars
      Such a great idea adding kale to stuffing, I love it! Delicious way to update a classic.

      Reply
      • Brandon Matzek says

        October 25, 2015 at 8:02 am

        Thanks Steph!

        Reply
    20. Christiane ~ Taking On Magazines says

      October 24, 2015 at 7:56 pm

      We grew up with rice stuffing so the bread stuffing is rather new to me. This does look absolutely delicious!

      Reply
      • Brandon Matzek says

        October 25, 2015 at 8:04 am

        Rice stuffing?? Interesting. I’ll have to check that out!

        Reply
    21. Aly ~ Cooking In Stilettos says

      October 25, 2015 at 7:57 pm

      Now this is a fantastic stuffing option for the holidays. I adore using ciabatta in stuffing and the kale is a fabulous idea!

      Reply
      • Brandon Matzek says

        October 26, 2015 at 7:15 am

        Thanks Aly!!

        Reply

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    Brandon and Federico

    I'm Brandon: food explorer, recipe curator, cocktail shaker, dessert lover. Kitchen Konfidence is how I document my time spent in my favorite space, the kitchen. Read More…


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