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Sourdough Stuffing with Kale and Dates


Classic Thanksgiving stuffing has been given the Redmond Farms treatment with this recipe, which features Abigail’s Oven sourdough bread, our own Redmond Heritage Farms country sausage, and our house-made bone broth. Stuffing has never been this good (or this nourishing)!


Sourdough Stuffing with Kale and Dates

Serves 8.


  • 1/2 loaf of Abigail’s Oven country sourdough bread
  • 10 Tbs extra-virgin olive oil
  • 1 lb Redmond Heritage Farms country sausage
  • 2 cups diced yellow onion
  • 1 tsp dried rosemary
  • 2 tsp dried thyme leaves
  • 1 tsp Real Salt, plus more to taste
  • black pepper to taste
  • 2 large (or 3 small) bunches of kale, tough rib stems removed and roughly chopped
  • 16 Medjool dates, pits removed, chopped
  • 2 cups Redmond Heritage Farms chicken bone broth
  • 4 Tbs Kerrygold butter
  • 3/4 cup raw walnuts, roughly chopped (hazelnuts or pecans would work as well)
  • 4 stalks celery, diced


  1. Heat the oven to 200 degrees. Cut the sourdough bread into bite-size croutons, leaving the crust on. Spread evenly across a cookie sheet lined with parchment paper and place in the warm oven until dried out and crunchy, about 20 minutes. Let cook for a few minutes and then transfer to a large bowl. Increase the oven temperature to 400 degrees.
  2. Heat a large pot or dutch oven to medium-high heat. Add 2 Tbs olive oil and crumble the sausage into the pan. Sauté, breaking up the sausage with a wooden spoon, until browned and just cooked through, 5-7 minutes. Transfer the sausage to the bowl with the croutons using a slotted spoon.
  3. Return the pot to medium heat and add 2 more tablespoons olive oil, the onions, rosemary, and thyme. Season with a generous pinch of Real Salt and black pepper. Cook 2-3 minutes, then add the celery and cook a few minutes more, stirring often, until the onion is soft and starting to color.
  4. Add the kale and the remaining 2 tablespoons olive oil to the pot. Stir the greens to coat them in oil and mix them with the onions and celery. Season with more salt and pepper and cook until the kale is wilted. Add the bone broth and butter and bring to a simmer. Transfer to the bowl with the croutons and sausage. Add the dates and stir well to combine, ensuring the bread is evenly soaked with the broth mixture. Add the walnuts and toss gently to combine. Transfer to a baking dish, cover, and place in the 400-degree oven and bake about 10 minutes. Uncover the dish and bake a few minutes more to crisp the top.

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