Sourdough Stuffing With Kale and Dates

A loose, eggless stuffing built on toasted sourdough, with turkey sausage, lacinato kale, sweet dates and crunchy almonds. Pick up the kale at the market the week of Thanksgiving.

Serves 8 · 1 hour 15 minutes

Ingredients

• 1 (1-pound) loaf sourdough bread
• 10 tablespoons extra-virgin olive oil, divided
• 1 pound turkey sausage, casings removed
• 2 cups diced onions
• ½ sprig rosemary
• 2 teaspoons thyme leaves
• 2 chiles de árbol, sliced
• 1 teaspoon kosher salt, divided, plus more to taste
• Black pepper
• 1 pound lacinato kale (2 large or 3 small bunches), tough ribs removed, roughly chopped
• 3 ounces Deglet Noor dates (about 16), halved lengthwise
• 1 cup dry sherry
• 2 cups chicken or turkey stock
• 4 tablespoons unsalted butter
• ¾ cup roughly chopped toasted almonds

Instructions

1. Heat the oven to 400°F. Cut the crust off the bread and tear the loaf into 1-inch pieces. Spread them on a rimmed baking sheet, drizzle with 4 tablespoons oil, and squeeze and toss so the bread soaks it up.
2. Toast, tossing once or twice, until golden and crisp outside but still a little soft inside, 12 to 15 minutes. Let cool, then put the croutons in a large bowl.
3. Heat a large pot or Dutch oven over medium-high. Add 2 tablespoons oil and crumble in the sausage. Cook, breaking it up with a spoon, until browned and just cooked through, 5 to 7 minutes. Lift it into the bread bowl with a slotted spoon.
4. Lower the heat to medium and add 2 more tablespoons oil, the onions, rosemary, thyme and chiles. Season with ½ teaspoon salt and some pepper and cook, stirring often, until the onion softens and starts to color, 3 to 4 minutes.
5. Add half the kale and the last 2 tablespoons oil and turn the greens with tongs until they wilt. Add the rest of the kale with another ½ teaspoon salt and some pepper. When it's all wilted, add it to the bowl, remove the rosemary and stir in the dates.
6. Set the pot over high heat and carefully pour in the sherry. Boil until it's reduced by about three-quarters, then add the stock and boil until reduced by half. Swirl in the butter until melted.
7. Pour the hot liquid over the bread mixture, add the almonds and toss. Squeeze and massage everything with tongs or your hands so the bread absorbs all the liquid.
8. Pack the stuffing into a ceramic baking dish, cover and bake 15 minutes at 400°F. Uncover and bake 10 to 15 minutes more, until the top is golden and crisp.

Adapted from NYT Cooking.