Thanksgiving Side Dish: Kale Sausage Stuffing Muffins
Prep time: 
Cook time: 
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Serves: 16 muffins
  • 1 loaf bread (your preference; I used a rosemary loaf from Whole Foods), cubed
  • 3 sausages (I used Andouille), casings removed and meat crumbled
  • 1 large onion, diced
  • 3 ribs celery, sliced into Cs
  • 3-4 leaves fresh sage, chopped
  • 3 sprigs fresh thyme
  • 3-4 leaves kale, chopped coarsely
  • 1/2 cup chicken stock
  • 2 eggs
  1. If your bread is already stale, disregard this step. Preheat oven to 300°F. Arrange cubed bread on a baking sheet and bake for 10 minutes. Transfer bread to a bowl and set aside.
  2. In a large skillet over medium heat, add the crumbled sausage and allow to cook until browned, about 8-10 minutes. Remove with a slotted spoon to a plate lined with paper towels. Add the diced onion, celery, sage and thyme, and allow to cook for 10 minutes, or until the vegetables soften and become translucent. Add the kale and the sausage back to the pan. Pour the chicken stock into the pan and stir to combine; allow to simmer for 2-3 minutes then remove from heat.
  3. Preheat the oven to 375°F. Place your bread cubes in a large bowl (if it's not already there from step 1). Whisk together two eggs, and pour over the bread. Toss to coat.
  4. Carefully pour the sausage and vegetable mixture over the bread, and again toss to coat. Line a muffin tin with paper liners, and place scoops of stuffing in each muffin tin to desired portion size. I filled mine and then some!
  5. Bake for 22-25 minutes, until bread is golden brown and crispy on top.
Recipe by Total Noms at