Whether you call it stuffing or dressing, no Thanksgiving would be complete without this holiday staple. And this quick and easy recipe is full of unexpected veggies and can be made vegetarian-friendly.

Kale and Butternut Squash Stuffing

Kale and Butternut Squash Stuffing

Stuffing can easily be a hugely unhealthy addition to the Thanksgiving table, but this recipe redeems itself in more ways than one. In this healthier version, we swapped out boring ol’ white bread for whole wheat and pork sausage for turkey. Then we threw in kale, leeks, and butternut squash, just for good measure.

Kale and Butternut Squash Stuffing

Kale and Butternut Squash Stuffing_604 Photo by Kelly Fitzpatrick Serves 8. Adapted from Food Network.

What You'll Need:

5 tablespoons olive oil (divided)
1 loaf stale whole wheat bread, cut into ½ inch cubes
1 lb. Italian turkey sausage, casings removed (omit for vegetarian)
1 small butternut squash, cut into ½ inch cubes
3 small leeks, halved and thinly sliced
1 teaspoon each salt and pepper
1 bunch kale
1 egg
2 cups chicken broth (substitute vegetable broth for vegetarian)

What to Do:

1. Preheat the stove to 350 and grease two small or one large casserole dish with 1 tablespoon of the olive oil.

2. In a large pot, warm 1 tablespoon of the olive oil over medium heat. Add the sausage. Cook until browned, breaking up the meat with a wooden spoon.

3. Add the butternut squash, leeks, salt and pepper. Cook until the leeks are soft, stirring occasionally. Add the kale, cover and cook 4-5 minutes or until wilted.

4. Add the bread, remaining olive oil and toss to distribute oil. Whisk the egg and chicken broth together in a separate bowl, and then add to the pop. Toss the bread mixture around to coat and cook about a minute, until the liquid is absorbed.

5. Add the stuffing to the prepared dishes and cook for 40 minutes or until lightly browned.

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