Sausage and Kale Stuffing

• 1 stick unsalted butter, plus more for the baking dish
• 1 pound sweet Italian sausage, casings removed
• 4 stalks celery, chopped
• 2 onions, chopped
• 1 tablespoon chopped fresh thyme
• 2 teaspoons chopped fresh rosemary
• Kosher salt and freshly ground pepper
• 1 bunch kale (preferably Tuscan), stemmed and chopped
• 3 cups low-sodium chicken broth
• 2 large eggs
• 1/4 cup chopped fresh parsley
• 16 cups 1/2-inch stale white bread cubes (about 1 1/2 pounds)
• 4 ounces provolone cheese, cut into 1/2-inch cubes

1. Preheat the oven to 375 degrees F and butter a 3-quart baking dish.
2. Melt 6 tablespoons butter in a large pot or Dutch oven over medium-high heat.
3. Add the sausage and cook, breaking up the meat with a wooden spoon, until lightly browned and cooked through, about 7 minutes.
4. Add the celery, onions, thyme, rosemary, 1 teaspoon salt and a few grinds of pepper to the pot.
5. Cook, stirring occasionally, until the vegetables are tender, about 5 minutes.
6. Add the kale and cook, stirring, until just softened, about 3 minutes.
7. Add the chicken broth and bring to a simmer, then remove from the heat and set aside.
8. Whisk the eggs and parsley in a large bowl.
9. Add the bread cubes and the sausage mixture; stir to combine.
10. Fold in the provolone.
11. Transfer the stuffing to the prepared baking dish.
12. Cut the remaining 2 tablespoons butter into cubes and dot over the stuffing.
13. Cover with foil and bake 30 minutes, then uncover and bake until golden brown, about 20 more minutes.
14. Photograph by Chris Court

unsalted butter, sausage, stalks celery, onions, thyme, fresh rosemary, kosher salt, kale, lowsodium, eggs, parsley, bread, provolone cheese

Taken from www.foodnetwork.com/recipes/food-network-kitchens/sausage-and-kale-stuffing.html (may not work)