Thanksgiving is NOT complete without a big helping of stuffing. Lucky for us, our friend Aliza Sokolow showed us how renowned chef, Suzanne Goin (awarded "OutstandingChef" by the James Beard Foundation), makes her Thanksgiving stuffing. It has major flavor from the kale, turkey sausage, dates and toasted almonds... with that comfort that we love about the holidays.
Here's how it's done:
1 lb sourdough cut into 1-in croutons (day old bread, no crust) Olive oil 1 lb turkey sausage 2 cups diced onions 2-3 thyme leaves 1/2 tsp salt Freshly ground black pepper 1 lb lacinato kale 16 dates, pitted & chopped 3/4 cup chopped, toasted almonds (unsalted) 2 cups chicken stock (or turkey stock) 1 cup dry sherry 4 tbsp melted, unsalted butter
- Toss croutons with 4 tbsp of olive oil until completed coated. Transfer to a baking sheet and toast at 400 for 12-15 minutes.
- Over medium-high heat, add 2 tbsp olive oil to dutch oven and add turkey sausage. Crumble sausage with wooden spoon until browned, about 5-7 minutes.
- Add 2 more tbsp olive oil to the pot along with onions, thyme, salt and pepper. Stir for 2-3 minutes, then add 1/2 lb of the kale.
- Add more olive oil and coat kale until wilted. Then add the other 1/2 lb of kale.
- Remove herbs and add kale to the crouton/sausage mixture along with the dates, almonds, dash of salt and mix.
- In a separate pot, add chicken stock, boil until reduced by 1/2 and dry sherry, boil until reduced by 3/4
- Add reduced liquid to the pot with the stuffing mixture.
- Add melted butter on top.
- Cover & bake for 15 minutes at 375, then uncover and bake for another 10 minutes.
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