Italian Sausage Stuffing with Kale and Butternut Squash

Why You’ll Love this Recipe

• A unique and flavorful twist on classic homemade stuffing.
• Kale and butternut squash add freshness and seasonal texture.
• Versatile: pairs well with turkey, roasted chicken, pork or lamb.
• Sweet Italian sausage and fennel seeds boost savory depth.
• Bites of diced Parmesan lift the overall flavor without overpowering.

Why These Flavors Work So Well Together

Sausage, leeks and kale are a naturally compatible trio: the sausage brings richness, leeks add a gentle onion-like sweetness and kale adds texture and an earthy note. Roasted or sautéed butternut squash contributes a subtle sweetness that balances the savory components. Together the ingredients create a harmonious mix of savory, herbal and slightly sweet flavors that suit holiday plates or weeknight dinners.

Ingredients

Ingredients for a 9×13″ (about 4 qt) casserole, serving roughly 8–10:

• 4 tablespoons unsalted butter
• 1 pound sweet Italian sausage, casings removed
• 3 large leeks (white and light green parts only), cleaned and sliced
• 5 green onions, chopped
• ½ medium butternut squash, peeled and diced (about 4 cups)
• 1 tablespoon fennel seeds
• 2 teaspoons fresh rosemary, finely chopped
• 2 teaspoons kosher salt and 1 teaspoon freshly ground black pepper (adjust to taste)
• 1 bunch kale, stems removed and leaves chopped
• 1 pound focaccia, cubed and dried (onion focaccia recommended)
• 1 large egg
• 2 cups low-sodium chicken stock (or vegetable/turkey stock)
• 1 cup diced Parmesan cheese, plus ½ cup shredded for topping

See notes below for substitutions and preparation tips.

How to Make Italian Sausage, Kale and Butternut Squash Stuffing

This stuffing is prepared in stages in a large Dutch oven or heavy pot, then finished in a casserole dish. Most of the time is hands-off while vegetables soften and the bread soaks up the broth.

Equipment

• Large pot or Dutch oven
• Large baking dish or casserole (about 4 qt or 9×13″)

Step-by-Step Instructions

Cook the Sausage

• Preheat the oven to 350°F (175°C). Butter a 3-quart casserole dish. In a large Dutch oven over medium heat, melt 1 tablespoon butter. Add the sausage, breaking it into small pieces, and cook until browned, about 6 minutes. Transfer to a bowl and set aside, leaving rendered fat in the pot.

Add and Cook the Vegetables

• Add remaining butter, the sliced leeks, chopped green onions, diced squash, fennel seeds, rosemary, salt and pepper. Cook, stirring occasionally, until the leeks soften, about 3 minutes. Add the chopped kale, toss, cover and cook until wilted, about 4 minutes.

Combine the Bread

• Stir in the cubed dried focaccia and the reserved cooked sausage. Toss until the bread is evenly coated and warmed. Stir in the diced Parmesan.

Finish with the Broth

• Whisk the egg together with the chicken stock until smooth. Pour the mixture evenly over the bread mixture and stir briefly to combine. Allow the bread to absorb the liquid for about 1 minute.

Bake

• Transfer the stuffing to the prepared casserole dish. Scatter the shredded Parmesan evenly over the top. Bake uncovered until golden and cooked through, about 40 minutes. Let rest 5 minutes before serving.

Variations

• Swap the sweet Italian sausage for mild or spicy Italian, turkey sausage or a plant-based sausage for a different flavor profile.
• Add toasted walnuts or pecans for crunch and a nutty depth.
• Use different cheeses such as Grana Padano or Pecorino Romano if you prefer.

Storage

Store: Keep leftovers in an airtight container in the refrigerator for up to 5 days.

Reheat: Warm gently in a skillet over medium-low heat or in a 325°F oven until heated through.

Freeze: The stuffing freezes well for up to 6 months; thaw in the refrigerator before reheating.

Make ahead: Prepare the stuffing through the assembly step and refrigerate, covered, for 1–2 days before baking. Bring to room temperature for 30 minutes, then bake as directed. For longer storage, freeze assembled, then thaw completely before baking.

Top Tip

Dry your bread cubes thoroughly before using. Let cut focaccia sit at room temperature for 1–2 days to stale, or bake the cubes on a sheet at 350°F for 15–20 minutes until dry. Properly dried bread absorbs broth without becoming mushy.

Troubleshooting

If the stuffing turns out soggy, the bread was likely not dry enough. Remove excess moisture by drying the bread longer next time or baking the assembled mixture a few extra minutes uncovered to firm the top.

What to Serve with Stuffing

This stuffing pairs beautifully with traditional holiday mains—roast turkey, beef, pork or lamb—as well as roasted or grilled chicken. Its savory-sweet balance complements rich meats and herb-forward sauces.

Wine Pairing

When enjoying this stuffing on its own, choose a dry white with bright acidity such as Pinot Grigio or Sauvignon Blanc. If serving with roasted meats, match the wine to the main protein.

Use high-quality ingredients and be sure the bread is well dried. Dried bread soaks up broth without turning mushy, resulting in a pleasing texture and fresh flavor.

Yes—stale or dried bread is ideal. If using fresh bread, cube and bake at 350°F for 15–20 minutes to dry it before assembling the stuffing.

No, an egg isn’t required, but it adds richness and helps bind the stuffing, improving texture and flavor.

Prep time: 45 mins · Cook time: 1 hr · Total: 1 hr 45 mins · Servings: 10 · Calories: 420 kcal (approx.)