Kale and Andouille Sausage Stuffing

I whipped this up tonight and stuffed two halves of roasted delicata squash to make it a substantial main. Consider this as a side for Thanksgiving or any cozy fall evening. This recipe can be modified to be keto or non-keto. It really depends on the cornbread. I used week old sugar-free cornbread, but feel free to bake your own the night of or use a pre-made cornbread from your grocery store’s bakery section.

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Kale and Andouille Sausage Stuffing

Ingredients

• 12 ounce package of fully cooked andouille chicken sausage, diced
• 2 cups of cornbread, torn in pieces
• 2 cups of kale, torn in pieces
• 2 teaspoons of smoked paprika
• 5 teaspoons of lemon pepper
• 4 cloves of garlic, minced
• 1 celery stalk, roughly chopped in small pieces
• 1 medium onion, diced
• 4 tablespoons of butter
• 3 tablespoons of olive oil
• 1/4 cup of heavy cream
• Salt and pepper
• 1/4 cup of unsalted pecans, chopped
• 1/4 cup of parmigiano reggiano, grated

Preparation

1. In a large sauce pan on medium heat, sauté onions and garlic until translucent and fragrant.
2. Add celery and sausage. Cook for 5-10 minutes or until celery is softened.
3. Add spices, kale and butter and stir until kale is just about to wilt.
4. Mix in cornbread and cream. Continue cooking for another 5-10 minutes or until cornbread is fully absorbed with the liquid.
5. Mix in pecans and grated cheese.
6. Season with salt and pepper to taste.
7. Optional: Pour stuffing into a cast iron pan or greased casserole dish, add more grated cheese, and put in broiler until golden and bubbly.