Butternut Squash, Sausage and Kale Stuffing

Ingredients:
4 tablespoons unsalted butter
1 pound. sweet Italian sausage (I used soy sausage from Trader Joes)
3 large leeks, white and light-green parts only - sliced
1/2 medium butternut squash, peeked and diced
1 bunch of kale, leaves trimmed and chopped
1 pound sourdough bread, cubed
1/2 pound of dark rye bread, cubed
1 large egg
2 cups low-sodium chicken broth or turkey stock
1 cup diced Parmesan cheese and 1/4 cup shredded Parmesan cheese

Directions:
Preheat oven to 350 degrees F.  Butter a 3-quart casserole dish.

Heat 1 tablespoon butter in a large pot over medium heat.  Add the sausage and cook until golden brown (about 6 minutes).  Add the sliced leeks and squash and season with salt and pepper; cook until the leeks are soft (about 3 minutes).  Add the kale, toss and cover until the kale wilts (about 2 minutes).  Add the sourdough bread and dark rye bread and the remaining butter and toss until the butter melts.

Whisk the egg and chicken broth in a bowl until smooth; stir in the diced Parmesan and 1 teaspoon salt.  Pour the broth mixture over the bread mixture; cook until the liquid is absorbed by the bread (about 1 minute).

Transfer the bread mixture to a greased casserole dish.  Scatter the shredded Parmesan cheese evenly over the top and bake until golden and cooked through (about 40 minutes).  Set aside for 5 minutes before serving!  Enjoy with loved ones... :)

Holiday Traditions

This dinner club was hosted at the lovely Eileen Garrity and Kathleen Falk's house. Everyone brought a signature holiday or traditional dish to share. It was scrumptious and nothing short of fabulous.