Turkey Sausage and Vegetable Stuffing

  • 45 mins
  • 14 ingredients


  • cooking spray
  • 1 lb day old bread, cut into small cubes
  • 1 lb kale, stems removed, cut into 2-3 inch pieces
  • 1 lb turkey sausage
  • 2 tbs unsalted butter
  • 1 small yellow onion, chopped
  • 1 leek, white part only, chopped
  • 4 cloves garlic, minced
  • 1 lb parsnips, peeled and chopped into small pieces
  • 1/2 lb shitake mushrooms (you can substitute button mushrooms)
  • 2 tbs fresh sage, minced
  • 2 tbs fresh thyme leaves, minced
  • 3 cups chicken stock
  • kosher salt and black pepper to taste
This is one of our favorite holiday stuffing’s.

  • Preheat oven to 400 degrees.
  • Spread bread cubes in a single layer on a cookie sheet coated with cooking spray.
  • Toast in the oven for 8-10 minutes, stirring often.
  • Remove from the oven and cool.
  • Reduce the oven heat to 350 degrees.
  • Place the kale in a large sauce pan, cover with water and bring to a boil.
  • Boil for 1 minute, then remove to an ice bath for several minutes, then drain.
  • Heat a large saute pan coated with cooking spray over medium-high heat.
  • Break sausage apart and add to the pan, crumbling more as it cooks.
  • Cook for 8-10 minutes or until no longer pink.
  • Drain and set aside.
  • Add butter to pan, and once melted, add the onion, leek, garlic and parsnips and saute for 5 minutes, stirring constantly.
  • Add kale, mushrooms and herbs and saute for an additional minute.
  • Add sausage and cook for an additional minute, then remove from heat.
  • Combine bread cubes, mushroom mixture, chicken stock, salt and pepper and mix thoroughly.
  • Coat a 9×13 inch baking dish with cooking spray, add stuffing, cover and bake for 20-25 minutes or until heated through.

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