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Kale and Sausage Stuffing


Wilted kale, hot Italian sausage, and golden raisins make a balanced, hearty mixture.

  • Prep:
  • Total Time:
  • Yield: Makes about 3 cups

Source: Martha Stewart Living, December 2010


  • 3 tablespoons extra-virgin olive oil
  • 3 links hot Italian sausage, casings removed
  • 3 garlic cloves, minced
  • 6 ounces kale, tough stems removed and leaves coarsely chopped
  • 1/4 cup water
  • 1/4 cup chopped golden raisins
  • 2 tablespoons toasted pine nuts
  • 1 tablespoon coarsely chopped fresh sage
  • Coarse salt and freshly ground pepper


  1. Heat 1 tablespoon oil in a large skillet over medium heat. Cook sausage, breaking up large pieces with the back of a spoon, until browned, about 8 minutes. Transfer sausage to a bowl.

  2. Add garlic to skillet. Cook until soft, about 1 minute. Add kale and water. Cook until kale wilts and is almost completely cooked, about 3 minutes. Drain on paper towels, squeezing out excess water.

  3. Add kale mixture, raisins, pine nuts, sage, and remaining 2 tablespoons oil to bowl with sausage. Season with salt and pepper. Transfer to a cutting board, and finely chop. Transfer to a bowl, and refrigerate until ready to use.

Cook's Notes

Kale and Sausage Stuffing can be refrigerated for up to 3 hours.

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