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baking, sauteeing American, Portuguese
 Corn Bread Stuffing with Linguica and Kale

Photo by: Joseph De Leo
Comments: 0
 

Recipe

One of my great culinary thrills is in inventing new stuffing combinations. The inspiration for this recipe comes from the reading of recipes for Southern ways with greens overlapping with a vacation through linguiça land, better known as the Portuguese section of Fall River, Massachusetts. The end result is like caldo verde translated from soup to stuffing. While the recipe makes an ample amount for stuffing a big Thanksgiving bird, I enjoy baking smaller amounts of it in a casserole as a starchy accompaniment to sautéed scallops, broiled lobster, or baked cod. Stuffing freezes well if packed securely in sturdy plastic bags. It will keep up to three months and bring enjoyment long after the last of the turkey carcass has disappeared.

Yield: Makes enough to stuff a 22 to 24 pound turkey or 15 to 20 side-dish servings

Ingredients

  • 1 pound kale, tough center ribs removed, torn into 1-inch pieces
  • 1 cup (2 sticks) unsalted butter
  • 1 large onion, chopped
  • 1 medium bulb fennel, coarsely chopped
  • 2 medium-size red bell peppers, stemmed, seeded, and diced
  • 4 cloves garlic, minced
  • 1½ pounds Pepperidge Farm corn bread stuffing crumbs
  • 2 pounds linguiça sausage, cut on a diagonal into ½-inch slices
  • 1 can (16½ ounces) creamed corn
  • 1½ cups shredded sharp Cheddar cheese
  • ½ cup pine nuts, lightly toasted
  • 2½ cups chicken broth, preferably homemade
  • 1 tablespoon dried oregano
  • Salt and freshly ground black pepper to taste

Directions

1. Bring a large pot of water to a boil and add the kale. Blanch until the kale is cooked and tender, about 5 minutes. Drain in a colander and cool slightly. Squeeze out as much excess water as possible by wringing it with your hands. Set aside.

2. Melt ¾ cup of the butter in a large skillet over medium-high heat. Stir in the onion, fennel, red peppers, and garlic. Cook, stirring frequently, until the vegetables are softened, about 10 minutes. Transfer to a large mixing bowl and toss with the stuffing crumbs.

3. In the same skillet sauté the linguiç in batches, stirring frequently, until browned allover. Add to the stuffing along with any accumulated drippings.

4. Add the creamed corn, Cheddar, and pine nuts and stir to combine. Heat the remaining ¼ cup butter with the chicken broth in a saucepan just until the butter is melted. Pour over the stuffing and stir to moisten completely. (If the stuffing seems too dry, you may have to add a little more chicken broth and melted butter, this will depend on the fattiness and moisture content of the linguiça.) Season the stuffing with the oregano and salt and pepper to taste.

5. If using the stuffing for a turkey, store it in the refrigerator until the turkey is ready to be roasted. If baking it as a side dish, place the desired amount in a buttered casserole and bake at 350° F for 35 to 40 minutes.


© 1990 Sarah Leah Chase
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 20 servings, and includes 1 teaspoon of added salt.

458kcal (23%)
139mg (14%)
47mg (78%)
302mcg RAE (10%)
464mg
50mg
15g
4g
7g
37g
66mg (22%)
1020mg (42%)
12g (61%)
28g (44%)
3mg (14%)
 

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