Where all my stuffing lovers at??
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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
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:
- 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.
- 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.
- 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.
- If kale’s not your thing, try any other hearty green here (swiss chard, regular spinach, collard greens, mustard greens, etc.).
- French bread can be used if ciabatta is not available.

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.


Italian Kale and Sausage Stuffing Recipe
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
Here are some other Thanksgiving side dish recipes on Kitchen Konfidence:
Averie @ Averie Cooks says
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!
Brandon Matzek says
Thanks Averie! Yeah, this one is a a slam dunk. I can make it without even looking at written recipe 🙂
Bella B says
This stuffing looks so delicious and flavourful! I think I could eat a whole plate full!
xoxoBella | http://xoxobella.com
Brandon Matzek says
Thanks Bella! I too would be happy with just a full plate of stuffing 🙂
Elizabeth | the bare midriff says
Wow, this looks fantastic! I completely agree about the boxed/canned/pre-powdered Parmesan cheese, by the way – it’s just not the same.
Brandon Matzek says
Thanks Elizabeth!!
Annie @ Annie's Noms says
Is it bad to want to just eat a bowl of this on its own!? It looks SO good!!!
Brandon Matzek says
Haha thanks Annie! No shame there. I would do the same 🙂
Marlynn @ UrbanBlissLife says
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!
Brandon Matzek says
Thanks Marlynn, this stuffing might just change your mind 😉
Marye says
Oh wow! This stuffing looks so good!
Brandon Matzek says
Thanks Marye!
Rebecca @ Strength and Sunshine says
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!
Brandon Matzek says
Yay!! Another stuffing lover 🙂 What’s in your famous stuffing??
Rebecca @ Strength and Sunshine says
This baby 😉 http://strengthandsunshine.com/the-best-gluten-free-vegan-stuffing/ So simple, but my entire (non gf or vegan) family loves it!
Christie says
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.
Brandon Matzek says
Amen to THAT! Thanks Christie.
Kathryn @ FoodieGirlChicago says
I love stuffing and I’m on a bit of a kale kick lately so this is the perfect recipe!
Brandon Matzek says
Yeah!! Definitely give this recipe a try if you love kale. Enjoy! Thanks Kathryn.
heather @french press says
stuffing lover right here…and your version sounds absolutely perfect for the BIG day!!
Brandon Matzek says
Yaaaaasss!!! Thanks Heather!
Mandy @Mandy's Recipe Box says
Oh man, I could eat this all day!
Brandon Matzek says
Haha me too! Thanks Mandy.
Rachel @ Simple Seasonal says
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!
Brandon Matzek says
Thanks Rachel!! I too am all about the sides 🙂
Julia says
I love this twist on stuffing. It sounds savory and full of flavor. The addition of kale is perfect!
Brandon Matzek says
So savory! A good counter to sweet potato and cranberry sauce sides 🙂
Dorothy at Shockingly Delicious says
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….
Brandon Matzek says
Thanks Dorothy! I could eat just a plate of this as well. Maybe topped with fried eggs :)?
fabiola@notjustbaked says
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.
Brandon Matzek says
Thanks Fabiola! Let me know how everyone likes it 🙂
Kimberly @ The Daring Gourmet says
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!
Brandon Matzek says
Thanks Kimberly!!
cristina says
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.
Brandon Matzek says
Thanks Cristina!! I love testing these types of recipes earlier in the season 🙂
Cynthia/What A Girl Eats says
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!
Brandon Matzek says
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 🙂
Steph @ Steph in Thyme says
Such a great idea adding kale to stuffing, I love it! Delicious way to update a classic.
Brandon Matzek says
Thanks Steph!
Christiane ~ Taking On Magazines says
We grew up with rice stuffing so the bread stuffing is rather new to me. This does look absolutely delicious!
Brandon Matzek says
Rice stuffing?? Interesting. I’ll have to check that out!
Aly ~ Cooking In Stilettos says
Now this is a fantastic stuffing option for the holidays. I adore using ciabatta in stuffing and the kale is a fabulous idea!
Brandon Matzek says
Thanks Aly!!