Sausage Stuffing with Kale and Fennel
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This Sausage Stuffing with Kale and Fennel is a flavorful twist on the classic Thanksgiving side dish. Made with sautéed sausage, fennel, onion, garlic, apples, and kale, this recipe combines savory, sweet, and aromatic flavors for a stuffing that’s anything but ordinary. Whether you call it stuffing or dressing, this hearty bread-based side is baked until golden and crisp on top with soft, flavorful center, this is perfect for pairing with roast turkey or serving as a standalone holiday favorite. Serve this bread casserole alongside your favorite turkey recipe or my classic herb brined roast chicken recipe here or my smaller cider brined turkey breast for two. For another unique stuffing recipe try this chorizo cornbread stuffing!
Why You’ll Love This Sausage Stuffing
- Packed with flavor. The combination of sausage, fennel, apple, and kale gives this stuffing incredible depth. It’s savory, sweet, and herbaceous all at once.
- A fresh twist on a classic. This recipe adds texture and complexity to traditional Thanksgiving stuffing without straying too far from the familiar.
Key Ingredients in This Recipe
- Italian bread – Stale, dried out bread is best for stuffing. I use a loaf of crusty Italian or French bread in this recipe. You can either cut the loaf of bread and dry it out in the oven or use day old bread.
- Sausage – I add sautéed Italian sausage cut out of the casing to this twist on the classic Thanksgiving stuffing. Hot Italian sausage adds a bit of spice to the recipe though sweet sausage or another favorite pork sausage can also be used.
- Kale – The kale is added to the pan after the sausage is cooked until it’s wilted. I use curly kale in this recipe but it can also be swapped with Tuscan or dino kale or another green like spinach.
- Fennel – Instead of the more traditional celery, I use diced fennel bulb to add a delicate licorice flavor to the stuffing which complements the fennel seed in the Italian sausage. The fronds of the fennel also make nice garnish when serving the stuffing.
- Apple – Granny Smith apples are best for this recipe because they add a tart flavor and crisp texture that offsets the heaviness of the bread and complements the fennel.
- Chicken stock – The chicken stock works as a binder to hydrate the bread, keeping the stuffing moist without making it soggy. I use reduced-sodium chicken stock in this recipe in order to have more control over the salt in the stuffing. Salt can always be added but it can’t be taken away. The chicken stock can easily be substituted with chicken broth or turkey stock.
A full ingredient list with exact amounts can be found in the recipe card below.
How to Prep Sausage Stuffing in advance
To make holiday prep easier, the mixture can be assembled a day ahead of time, then covered and refrigerated until baking.
Swaps and substitutions
- Bread: You can use sourdough, French bread, or ciabatta instead of country bread, just make sure it’s slightly stale so it absorbs the flavors without getting soggy.
- Sausage: Swap Italian sausage for chicken sausage, turkey sausage, or even plant-based sausage for a lighter or vegetarian version.
- Fennel: The fennel can be swapped with celery for a more traditional stuffing recipe.
- Spice: For added spice, add ½ teaspoon crushed red pepper to the stuffing.
- Greens: The kale can be swapped with another sautéed or blanched green like spinach in this recipe.
- Stock: Substitute the chicken stock with chicken broth or turkey stock if needed.
Alternative serving
If you prefer more of a crisp stuffing, spread it out on a baking sheet instead of using a baking dish so there is more surface area to crisp without drying it out.
Why Use Stale Bread for Stuffing?
Bread that has been dried of most of its moisture will hold up when soaked in the broth and will keep some of its texture. Fresh bread will turn to complete mush. If using day-old or stale bread I recommend cutting the bread into cubes before it goes stale and adding it to a large bowl. It’s much easier to cut before it goes stale rather than after!
How to Make Sausage Stuffing with Kale and Fennel (Step-by-step)
Heat oven to 300ºF (150ºC). Spread out cubes of bread on a baking sheet and bake until the bread is crisp, about 15 minutes.
Heat a large sauté pan over medium heat, add the oil and heat through. Add the butter and allow it to melt. Next, add the shallots and fennel and sauté, stirring occasionally until the shallot is soft and translucent, about 6 minutes. Then add the garlic and sauté until fragrant, about an additional 30 seconds.
Next, add the sausage to the pan and break it up with a wooden spoon so it’s no longer in large pieces. Cook the sausage, stirring occasionally, until browned, about 6 to 8 minutes. Add the kale (in batches if needed) and continue to cook until the kale has wilted, about an additional 3 to 5 minutes.
Remove all ingredients to a large mixing bowl. Add the apple and lemon zest then toss with your hands to combine. Pour chicken stock over the top, gently mixing once more.
Season with salt and pepper then spread out evenly in a 3½ quart or 9” x 11” baking dish. Increase the oven heat to 375ºF (190ºC). Bake until browned on top, about 25 minutes. Garnish with fennel fronds and serve.
FAQ – Frequently Asked Questions
Traditionally, stuffing is cooked inside the turkey, while dressing is baked in a separate dish. These days, the terms are often used interchangeably.
Yes! You can assemble the stuffing up to a day in advance. Cover and refrigerate, then bake just before serving.
Use slightly stale or toasted bread so it holds up to the broth and other ingredients. Add the liquid gradually until the bread is just moistened.
Yes! Use a plant-based sausage (or omit it) and swap vegetable broth instead of chicken broth.
Other Recipes to Try
If you enjoy this sausage stuffing recipe, I recommend checking out some of these:
Tried it? Loved it? Tweaked it? Leave a review below and tell me how it went – I’m all ears (and always hungry).
Sausage Stuffing with Kale and Fennel
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Ingredients:
- 1 loaf crusty Italian bread, cut into 1” cubes (about 10 cups)
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons unsalted butter
- 2 medium shallots, thinly sliced
- 1 medium fennel bulb, thinly sliced, save fronds for garnishing
- 3 cloves garlic, chopped
- 1 pound hot Italian sausage, casings removed
- 2 cups chopped curly kale, stems removed
- 1 medium Granny Smith apple, cored and diced
- 1 teaspoon grated lemon zest
- 2½ cups chicken stock
- Kosher salt, as needed
- Freshly ground black pepper, as needed
Instructions:
- Heat oven to 300ºF (150ºC). Spread out cubes of bread on a baking sheet and bake until the bread is crisp, about 15 minutes.
- Heat a large sauté pan over medium heat, add the oil and heat through. Add the butter and allow it to melt. Add the shallots and fennel and sauté, stirring occasionally until the onion is soft and translucent, about 6 minutes. Add the garlic and sauté until fragrant, about an additional 30 seconds.
- Next, add the sausage to the pan and break it up with a wooden spoon so it’s no longer in large pieces. Cook the sausage, stirring occasionally, until browned, about 6 to 8 minutes. Add the kale (in batches if needed) and continue to cook until the kale has wilted, about an additional 3 to 5 minutes.
- Remove all ingredients to a large mixing bowl. Add the apple and lemon zest then toss with your hands to combine. Pour chicken stock over the top, gently mixing once more.
- Season with salt and pepper then spread out evenly in a 3½ quart or 9” x 11” baking dish.
- Increase the oven heat to 375ºF (190ºC). Bake until browned on top, about 25 minutes. Garnish with fennel fronds and serve.
Notes:
Nutrition:
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