Thanksgiving is about a week away 🎉(it’s one of my fave holidays) 😬 (we’re hosting but haven’t even come up with a plan yet).
An annual staple on our table is this slow cooker stuffing with sausage and kale. It’s the perfect set and forget recipe to save oven space on the big day for more important things like pie! Save this post so you can add the recipe to your holiday menu.
1 loaf wheat bread (1 lb, 4 oz) cut into cubes
1 onion, diced
5 stalks celery, diced
2-3 cups kale, washed and chopped
3 tablespoons butter
12-16 oz breakfast sausage (I prefer Neese's hot sausage)
1 tablespoon fresh thyme, leaves removed from stem
1 tablespoon fresh sage, finely chopped
1 1/2 cup chicken broth
salt and pepper
Preheat the oven to 300 degrees and place bread on baking sheet. Bake bread for 25-30 minutes until bread dries out. Place bread cubes in large mixing bowl.
While bread is baking, brown sausage in a skillet over medium heat. When sausage is cooked, remove sausage from skillet and drain. Pour sausage in same bowl as bread.
Add butter to the same skillet. Cook onion and celery until soft and onions are golden brown. Once soft, add kale, and saute until wilted.
Add herbs and stir for about a minute.
Add about 1/3 to 1/2 cup chicken broth, and stir, making sure to scrape up browned bits from bottom of the pan.
Bring broth to a boil, then remove from heat and pour on top of sausage and bread mixture.
In a smaller bowl, whisk remaining broth, egg and salt and pepper. Pour on top of bread mixture.
Make an aluminum foil band and place on sides of slow cooker (to prevent burning). Spray with non stick spray.
Transfer bread mixture bowl to slow cooker. Cook on low 4 to 5 hours until stuffing is moist and edges are crispy.