Ok, so I'm a little late. This was supposed to have gone on here before Thanksgiving. But I ask you... is stuffing only for Thanksgiving??? NO! Do I ever make it any other time? NO! haha But really why not? It would certainly go with a roast chicken. And some people have a special meal for Christmas. If you're planning to make ham or turkey, consider this... It is good and good for you! (I can justify just about anything).
Kale has been growing in popularity and people are discovering that it is not only nutritious but it's easy to cook with. It doesn't have a strong flavor like collard greens. I think it's got an even milder flavor than spinach. So if you haven't tried it this is a good way to give it a test run.
Here's what you need:
2 large white or yellow onions (about 4 cups)
4 ribs of celery
1 stick of butter
1 large bunch of kale (about 10 cups)
4 cups of cornbread ( I just use 2 boxes of Jiffy cornbread)
Jimmy Dean hot breakfast sausage
Salt & Pepper
Might need chicken broth- but then again.. you might not!
I like my stuffing to be- not dry but not the consistency of bread pudding.. if that makes sense.
Before you begin remove stems from kale and give it a rough chop. I like to put mine in my salad spinner. I wash it really well with cold water and then spin it dry a couple of times.
In a large sauce pan or stock pot melt butter and saute the diced onions and celery. I add salt, pepper, and 1-2 tablespoons of the poultry seasoning.
You don't want to brown the veggies just soften them up a bit.
Then begin adding the kale a handful at a time. Just slowly toss to incorporate with the veggies. It will look like a ton of kale but it will wilt and believe it or not you will use all of it! When I think there is room for another handful I'll begin working it in.
After a few minutes this is what you'll have! This is a whole salad spinner full of kale.
At this point go ahead and take a little pinch out to taste it. If you need to add more salt and pepper go ahead and do it. I almost always add more and I end up adding more poultry seasoning too because sage is one of my favorite spices.
This is so cool. I'm in love with this product. It's hearty crumbles. :) You can use what you need and seal it up and freeze it. For this recipe though I dumped the whole bag in there. The spicy isn't all that spicy to me. Don't be scared.
meanwhile... you've cooked your cornbread and let it cool. crumble it up into large chunks.
Add cornbread to the veggie mixture. If it seems like it's a little too dry for your taste you can always add a little bit of chicken broth.
Then you're going to cook the stuffing just like you normally would. You can actually use it as a stuffing inside of a turkey or chicken. Or you can put it in a covered casserole dish and heat it in the oven until it is warm.
Life on the lake is laid back. When we cook it's far from being fancy affair. It's all about relaxing with friends and family and enjoying comfort food. More often than not it's not all that healthy but boy it sure is good!!!