The fabulousness of this recipe is not only in the finished product, but in the cooking method.  Let’s start at the end with the finished product: cubes of sourdough bread baked in a chicken broth-based egg mixture that is flavored with fresh thyme and crushed red pepper flakes.  The entire stuffing is studded with a flavorful mixture of crumbled Italian sausage, red onions and Lacinato kale. Yum, right?

Which brings me to the cooking method. Normally, you would prepare the custard and the bread cubes while you saute the ingredients that go into the baked stuffing or dressing. This recipe is much more hands-off in that instead of standing over the hot stove and sauteing the ingredients, you actually roast the crumbled sausage, onions and kale and then add it into the bread mixture.  The recipe does not call for shredded cheese on top, but I couldn’t help myself…I shredded some gooey Fontina cheese over top of it all, about 15 minutes before the stuffing was done baking.

(To view this recipe, click on the following link: http://www.foodandwine.com/recipes/sourdough-stuffing-sausage-red-onion-and-kale)

Tagged: baked dressing, baked stuffing, bread stuffing, chicken stock, dressing, eggs, fontina cheese, Food & Wine, Food & Wine magazine, fresh thyme, kale, Lacinato kale, red onions, roasted vegetables, sausage, sourdough bread, stuffing