SuperEats Kale Chips Stuffing with Sausage and Butternut Squash
Serves 6 to 8 people
1 pound day old or fresh Country or Ciabatta Bread, end removed and diced into 3/4 inch cubes.
4 tablespoons of Butter (you may need more or less)
1 large diced Spanish Onion
1 large chopped Leek (white and light green parts only)
2 large diced Carrots
3 large diced Celery Sticks
3 minced Garlic Cloves
1 pound of Sweet Italian Fennel Sausage casings removed and broken in small pieces (alternatively if you can only find Italian sausage without the fennel, add a tablespoon of fennel seeds toasted and grounded)
8 ounces of Pancetta cut up in cubes
1 5oz bag of Kale and Chia Chips
1 to 1/2 cups of great quality low sodium Chicken Stock
1 Butternut Squash peeled and diced in 1 inch cubes
3 tablespoons of chopped parsley
11/2 tablespoons of sage and thyme each
1 cup of shredded Gruyere cheese plus 1/4 of a cup more for topping
Salt and pepper to taste
Preheat oven at 300 degrees F. If using fresh bread, spread on baking sheets and dry in the oven for 15 to 20 minutes, turning midway through to make sure they toast evenly. Remove and place in very large bowl.
Increase oven temp to 400 degrees F. Mix Butternut Squash with one tablespoon of olive oil, salt and pepper. Cook in the oven for 35 to 40 minutes until it is caramelized. Remove and lower heat to 350 degrees F
In the meantime, heat one tablespoon of butter in a large Dutch oven or heavy pot, add the pancetta and cook until it's crisp, removed with a slotted spoon to a kitchen paper lined dish.
In the same pot add the sausage and cook until golden brown, breaking up the meat with a wooden spoon. Reserved the cooked sausage with the pancetta.
Melt 2 more tablespoons of butter in the pot and deglazed. Add the diced onion to the pot, saute for 2 minutes then add the carrots, celery, garlic, sage and thyme, cook for another 5 minutes and add the leeks for the last 3 minutes of cooking. Add the Sausage and Pancetta back to the pot and turn off the heat. Salt and pepper to taste (make it just a tad saltier that you normally would because the bread will absorb the flavors)
Beat two large eggs with the parsley.
Break up the Kale Chips in large pieces and add to the bowl with the bread.
You are ready to assemble wet and dry ingredients once everything is cooked.
Mix the eggs with the bread (use your hands gently, trying not to break up the bread or the chips). Add the Pancetta, Sausage and Vegetable mixture, Gruyere cheese and fold. Add the cup of chicken broth, making sure to cover all the bread (you can use other half cup if you like it more moist but make sure it is absorbed by the bread)
Add the butternut squash and mix gently with two large spoons.
Grease a large casserole with 1 to 2 tablespoons of butter and also one side of aluminum foil. Transfer ingredients to prepare dish, top with remaining Gruyere Cheese and cover with the aluminum foil, buttered side down. Cook for 30 minutes.
Remove foil and bake for another 15 minutes.