Cornbread and Kale Stuffing


Adapted from Epicurious.com. I like adding about a pound of sausage. The Winding Brook Farm in the share would be ideal. Serves 8.

1 lb. mild breakfast pork sausage, crumbled (optional)
2 large onions, chopped (about 4 cups)
1 small turnip or rutabaga, chopped fine
8 tablespoons unsalted butter
1 large bunch of kale, stems discarded and the leaves rinsed well and chopped (about 10 cups)
about 4 cups corn bread for stuffing
1 tablespoon crumbled dried sage (or 2 TB minced fresh)

If including sausage, fry until mostly brown in a large skillet over medium heat. Drain, remove from pan and reserve. In the same pan, cook the onions and the turnips with salt and pepper to taste in butter over moderately low heat, stirring, until the vegetables are softened. Add the kale in batches, stirring until each batch is wilted, and cook the mixture until the kale is bright green. In a bowl combine the mixture with the corn bread and reserved sausage, stir in the sage and salt and pepper to taste, and toss the stuffing gently until it is combined well. Let the stuffing cool. The stuffing may be made 1 day in advance and kept covered and chilled. (To prevent bacterial growth, do not stuff the turkey in advance.)

To cook, either stuff the bird, or place in a well-buttered casserole dish. You may find that you fill the bird and still have enough to bake in a casserole dish. Drizzle stuffing in dish with 2/3 cup stock and 1/2 cup of turkey pan juices. Bake in a 325F oven for approximately an hour.

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