CTV Recipes

All Recipes
Clear all
Dietary Concerns
More Options

Search Recipes

Butternut squash kale and sausage stuffing

This upgraded stuffing made with sweet butternut squash, crunchy fresh kale and Italian sausage might just becoming the only stuffing side dish you will need for the rest of your Thanksgivings. 



Bread Mixture

  • 10 cups focaccia style stale bread, cubed
  • 1/4 cup olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper

Butternut Squash

  • 1 butternut squash, peeled and diced into 1/2 inch cubes
  • 3 tbsp olive oil
  • Salt and pepper to season

Sausage and Kale Mixture

  • 2 tbsp olive oil
  • 4 links of Italian sausage, removed from its casing
  • 2 cloves garlic, minced
  • 1 large yellow onion, diced
  • 1 cup celery, diced
  • 1 cups carrots, diced
  • 2 cups kale, stems removed and leaves thinly shredded
  • 1/2 lemon zested
  • 1/4 cup parsley, finely chopped
  • 1 tsp poultry seasoning
  • 1 tsp black pepper
  • 1 cup parmigiano reggiano, grated
  • 8 cups chicken stock


For the Bread

  1. Pre-heat the oven to 375 degrees.
  2. On a lined baking sheet place the cubed bread and drizzle with olive oil and season with salt and pepper.
  3. Cook in the oven for 15-20 minutes or until the bread is crispy and dried out. Remove from the oven and reserve.

For the Rest of the Stuffing

  1. On a parchment lined baking sheet place the butternut squash, drizzle with the olive oil and season with salt and pepper.
  2. Bake in the oven for 40-45 minutes or until the cubes are fork tender. Remove from the oven and reserve.
  3. In a large sauté pan on medium high heat add in the olive oil and the sausage meat. Cook until browned.
  4. Add in garlic, onion, celery and carrot and cook for five to seven minutes.
  5. Lastly add the kale and cook for two to three minutes or until the kale is cooked down. Season with lemon zest, parsley, poultry seasoning and pepper.
  6. In a large bowl, combine the bread, roasted butternut squash and all cooked ingredients. Toss in the Parmigiano Reggiano and the chicken stock.
  7. Prepare the 8x8 baking dish by spraying with non cook spray. Place the mixture into the baking dish, cover with aluminum foil and bake for 30 minutes.
  8. Remove the aluminum foil and broil for five minutes or until the top is golden and crispy! Serve and enjoy!

Follow Vanessa Gianfrancesco:

You might like

View All Recipes
Pear cranberry pecan crescent Pear cranberry pecan crescent
Pumpkin gingerbread trifle Pumpkin gingerbread trifle
Apple ricotta "cannoli" tart Apple ricotta "cannoli" tart
Cardamom caramel apple galette Cardamom caramel apple galette
Caramelized apple cheesecake Caramelized apple cheesecake