Sausage and Kale Stuffing Recipe
Easy, savory sausage and kale stuffing comes together in minutes and adds flavor and texture to the traditional recipe! We love the rich sausage, crisp kale, and butter shallots in between bites of stock soaked bread!
How to Make the Best Sausage and Kale Stuffing
This sausage and kale stuffing is a delicious twist on a traditional Thanksgiving side dish that can be prepared in just 20 minutes. The combination of savory Italian sausage, earthy kale, and buttery shallots creates a complex flavor profile that elevates any holiday meal or casual dinner. The pecan halves add a delightful crunch, while the chicken stock keeps the stuffing moist and tender.
What makes this recipe stand out is its simplicity and speed—there’s no need to spend hours in the kitchen. All the components are cooked in one skillet, minimizing cleanup while maximizing flavor. The key is using quality sweet Italian sausage and fresh kale, which transforms this humble side dish into something truly special that will have your guests asking for seconds.
Whether you’re hosting a holiday feast or looking for an easy weeknight side, this sausage and kale stuffing brings comfort and satisfaction to any table. For extra moisture, simply cover the pan for a few minutes after mixing to allow the bread cubes to absorb more of the flavorful stock.
Sausage and Kale Stuffing
Easy, savory sausage and kale stuffing comes together in minutes and adds flavor and texture to the traditional recipe! We love the rich sausage, crisp kale, and butter shallots in between bites of stock soaked bread!
Ingredients
Main
Instructions
Preparation
- Cook the veggies. In a large skillet or cast iron pan, melt butter over medium heat. Sauté the shallots for 2 minutes, turning down the heat if they begin to brown too quickly. Add garlic and cook until fragrant, about 1 minute. Stir in the kale and cook for about 2 minutes, stirring occasionally. Lower the heat if shallots start to brown.
- Scramble the meat. In the same pan with the vegetables, cook the sausage over medium to medium-high heat breaking it apart with a spatula or wooden spoon as it cooks. Once the sausage is cooked through, add chicken stock, and bring to a boil.
- Make the stuffing. Remove from heat and add the pecans and stuffing cubes. Mix gently until soft. Let stand about 2 minutes before serving. For a wetter style stuffing, cover for 5 minutes after mixing.