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.
- 5 tablespoons olive oil (divided)
- 1 pound Italian turkey sausage, casings removed (omit for vegetarian)
- 1small butternut squash, cut into 1/2- inch cubes
- 3small leeks, halved and thinly sliced
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 bunch kale
- 1 loaf stale whole-wheat bread, cut into 1/2-inch cubes
- 2 cups chicken broth (substitute vegetable broth for vegetarian)
- Preheat oven to 350 degrees and grease two small or one large casserole dish with 1 tablespoon olive oil.
- In a large pot, warm 1 tablespoon olive oil over medium heat. Add sausage, if using. Cook until browned, breaking up meat with a wooden spoon.
- Add butternut squash, leeks, salt, and pepper. Cook until leeks are soft, stirring occasionally. Add kale, cover, and cook 4 to 5 minutes or until wilted.
- Add bread and remaining 3 tablespoons olive oil, and toss to distribute oil. Whisk egg and chicken broth together in a separate bowl, and then add to pot. Toss bread mixture around to coat and cook for about a minute, until liquid is absorbed.
- Add stuffing to prepared casserole dish(es) and bake for 40 minutes or until lightly browned.