Ingredients

2 lbs of mild Italian Sausage·        

6 tablespoons butter

1 lb Tuscan Kale

1  yellow onion

1 cup chopped parsley

1/2 cup of celery diced

1 teaspoon fresh rosemary and Thyme

3 cups chicken broth

2 eggs

15 cups toasted bread cubed

salt and pepper to taste

Instructions

1. In a large deep skillet, saute Italian sausage in butter for 5 minutes.

2. Add Tuscan Kale, onion, celery, and fresh rosemary and thyme. Cook until translucent, about 4-5 minutes. 

3. In a large bowl combine sausage mixture & 3 cups chicken broth. Once broth mixture is cooled add in egg, parsley, and bread cubes.

4. Toss the stuffing and spread in a buttered baking dish. Top with butter cover and bake 30 minutes at 350. Uncover and bake until golden, 20 more minutes.

Notes

• In step 3 cooling the sausage mixture is so the egg does not cook when added.

• Can be made the day ahead however do not mix the egg until the day of cooking