Thanksgiving Bread Stuffing with Sausage and Kale

Ingredients:

• 60 g unsalted butter + extra for greasing the pan
• 450 g raw sweet Italian sausage with fennel, remove casings, break the mince into pieces
• 3 leeks (white and light green parts only), thinly sliced
• Half a medium butternut squash, peeled and diced
• 1 bunch kale, stems removed, leaves chopped
• 450 g stale onion focaccia, diced
• 1 large egg
• 2 cups low-sodium chicken broth or turkey broth
• 1 cup diced Parmesan cheese + 1/4 cup grated Parmesan

Preparation:

1. Preheat oven to 175°C. Grease a 3-quart baking dish with butter.
2. In a large Dutch oven or heavy-bottomed saucepan, heat 1 tablespoon of butter over medium heat. Add the sausage and cook until golden brown, about 6 minutes. Add the leeks and pumpkin, season with 1 teaspoon each of salt and black pepper; cook until the leeks are tender, about 3 minutes.
3. Add the kale, stir, and cover. Simmer until wilted, about 4 minutes. Add the focaccia cubes and the remaining 3 tablespoons butter and stir until melted.
4. In a bowl, combine the egg and chicken broth, add diced Parmesan cheese, and 1 teaspoon salt. Pour the broth mixture over the bread mixture; cook until the liquid is absorbed by the bread, about 1 minute.
5. Transfer the bread mixture to the prepared pan. Sprinkle evenly with grated Parmesan cheese and bake until golden brown, about 40 minutes. Let cool for 5 minutes and serve.