Sourdough, Prune and Sausage Stuffing with Greens
Rachel Willen
- Yield: 16 servings
Ingredients
- 1loaf (2 pounds) day-old sourdough bread, bread torn or cut into 1-inch cubes
- 4cups homemade turkey stock or store-bought low sodium chicken or vegetable stock
- 12ounces prunes, cut into 1/2-inch pieces (about 2 cups)
- 3tablespoons extra-virgin olive oil, plus more if needed
- 2bunches hearty leafy greens, such as kale, stemmed and coarsely chopped (about 8 cups)
- 2pounds sweet Italian sausage, casings removed, crumbled (to make this a vegetarian side dish, you may add vegetarian protein like seitan here as a substitute instead, or if you don’t want pork sausage, use turkey or chicken sausage.)
- 5stalks celery, chopped
- 4-- carrots, chopped
- 2-- onions, chopped
- -- Coarse salt and freshly ground pepper
- 1/2cup chopped fresh flat-leaf parsley
- 1tablespoon chopped fresh thyme
- 2tablespoons unsalted butter, cut into pieces
Instructions
- Preheat oven to 250F. Bake bread on a baking sheet in a single layer until dried but not browned, about 15 minutes. Remove bread, and let cool. Raise oven temperature to 350F.
- Bring stock to a boil in a medium saucepan. Remove from heat. Add prunes, and let soak for 20 minutes.
- Meanwhile, heat 2 tablespoons oil in a large high-sided skillet over medium-high heat. Working in batches, cook greens until tender, about 10 minutes, and transfer to a plate. Let cool. Wipe out skillet.
- Heat remaining tablespoon oil in skillet over medium heat. Brown sausage, stirring occasionally, until just cooked through and no longer pink, about 10 minutes. Transfer to a large bowl using a slotted spoon. Add more oil to skillet if needed, and cook celery, carrots, and onions until tender, about 6 minutes. Season with salt and pepper.
- Drain prunes, reserving poaching liquid. Add prunes, bread, greens, and vegetable mixture to bowl with sausage. Gradually add reserved poaching liquid (about 2 1/2 cups), stirring to combine. Stir in parsley and thyme. Season with salt and pepper.
- Divide stuffing between two 13 x 9-inch baking dishes. Dot tops with butter. Bake until browned, about 45 minutes. Storage: Stuffing can be refrigerated for up to 3 days. Reheat, covered, in a low-temperature oven.
Adapted by Rachel Willen, FoodFixMe.com, from Martha Stewart Living.