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Sourdough, Kale and Date Stuffing
I don't really like traditional stuffing. Its such a weird soggy, bready mess that people usually put inside of the turkey to cook, which is really anti productive and totally unsafe. Firstly, it takes longer to cook your turkey with the stuffing inside since there is more mass to heat through. It also dries out the turkey meat since it's taking longer to cook the stuffing through. It'is also really difficult to get the temperature of the stuffing inside of the bird up to a safe point. So, potentially, you are risking food poisoning for your entire family....on a holiday. Rethink the stuffing in the bird people, I beg of you!
When I saw this recipe while making my Thanksgiving preparations this year, I decided to think twice about my stance on yucky stuffing. It turned out sooooo goooood! I highly recommend it. You do not cook this stuffing in the bird and it's not anoverly wet mixture, so the stuffing turns out a really great texture and the flavor is AMAZING!
Ingredients:
1 (1-pound) loaf sourdough bread
10 tablespoons extra-virgin olive oil
1 pound turkey sausage, casing removed
2 cups diced onions
4 Cloves of garlic, crushed
½ sprig rosemary
2 teaspoons thyme leaves
2 tsp (good quality) chili powder​
1/4 tsp of cayenne, plus more to taste
1 teaspoon kosher salt, plus more to taste
Black pepper, to taste
1 pound kale (about 2 large or 3 small bunches, tough rib stems removed and roughly chopped
3 ounces deglet noor dates (about 16), cut in half lengthwise
1 cup dry sherry (I have also used Marsala in a pinch)
2 cups chicken or turkey stock
4 tablespoons unsalted butter
¾ cup roughly chopped toasted almonds (or whatever nut you prefer. This would be excellent with pistachios)
Directions:
1. Heat oven to 400 degrees. Cut the crust off the bread and tear remaining loaf into 1-inch croutons. Place torn bread on a rimmed baking sheet and drizzle with 4 tablespoons olive oil, squeezing and tossing bread with your hands to help it absorb the oil. Transfer to oven and toast, tossing once or twice, until croutons are golden brown and crispy on the outside but still a little soft and tender inside, 12 to 15 minutes. When croutons have cooled, place them in a large bowl.
2. Heat a large pot or Dutch oven over medium-high heat. Add 2 tablespoons olive oil and crumble sausage into pan. Sauté, breaking up sausage with a wooden spoon, until browned and just cooked through, 5 to 7 minutes. Transfer sausage to the bowl with the croutons using a slotted spoon.
3. Return the pot to medium heat and add 2 more tablespoons olive oil, the onions, garlic, the rosemary sprig, chili powder, cayenne and thyme. Season with 1/2 teaspoon salt and a few grinds of black pepper. Continue cooking another 3 to 4 minutes, stirring often, until onion is soft and starting to color slightly.
4. Add half the kale and the remaining 2 tablespoons olive oil to the pan. Use tongs to turn the greens to coat them in oil and help them wilt and cook down. When there is room in the pan (from the greens wilting), add the rest of the kale and season with another 1/2 teaspoon salt and a few grinds of pepper. As soon as all the kale has wilted, transfer mixture to the bowl with the croutons and sausage. Remove rosemary. Add dates and stir well to combine.
5. Return pot to stove over high heat and carefully pour in sherry. Boil until sherry is reduced by three-quarters, then add stock. Boil until mixture is reduced by half, then swirl in butter until melted.
6. Pour hot liquid over crouton-kale mixture. Add almonds and toss well to combine; using tongs or your hands, squeeze and massage the stuffing to integrate the flavors and make sure bread has really soaked in all the liquid.
7. Transfer stuffing to a ceramic baking dish or casserole. Cover and bake 15 minutes in the 400-degree oven. Uncover and bake 10 to 15 more minutes, or until top is golden and crisp.
EnJoy!
