Recipe from Suzanne Goin
Adapted by Jeff Gordinier
- Total Time
- 1 hour 15 minutes
- Rating
- 5(416)
- Notes
- Read community notes
This stuffing from the chef Suzanne Goin, a Los Angeles native, pays tribute to California, with nods to the sourdough that you associate with fog-strewn San Francisco and to the almonds and dates of the Central Valley. Turkey sausage, kale and sliced chiles are also tossed into the mix. As Ms. Goin explained, “There is no egg and no real attempt to emulsify it like your mom’s stuffing — it’s loose, laid-back and doing its own thing, California-style.” —Jeff Gordinier
Featured in: The United States of Thanksgiving
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Learn: How to Make Stuffing
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Ingredients
Yield:8 servings
- 1(1-pound) loaf sourdough bread
- 10tablespoons extra-virgin olive oil
- 1pound turkey sausage, casing removed
- 2cups diced onions
- ½sprig rosemary
- 2teaspoons thyme leaves
- 2sliced chile de árbol
- 1teaspoon kosher salt, plus more to taste
- Black pepper, to taste
- 1pound lacinato kale (also known as Tuscan kale or cavolo nero), about 2 large or 3 small bunches, tough rib stems removed and roughly chopped
- 3ounces deglet noor dates (about 16), cut in half lengthwise
- 1cup dry sherry
- 2cups chicken or turkey stock
- 4tablespoons unsalted butter
- ¾cup roughly chopped toasted almonds
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)
642 calories; 37 grams fat; 8 grams saturated fat; 0 grams trans fat; 20 grams monounsaturated fat; 6 grams polyunsaturated fat; 54 grams carbohydrates; 7 grams dietary fiber; 15 grams sugars; 24 grams protein; 855 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
Heat oven to 400 degrees. Cut the crust off the bread and tear remaining loaf into 1-inch croutons. Place torn bread on a rimmed baking sheet and drizzle with 4 tablespoons olive oil, squeezing and tossing bread with your hands to help it absorb the oil. Transfer to oven and toast, tossing once or twice, until croutons are golden brown and crispy on the outside but still a little soft and tender inside, 12 to 15 minutes. When croutons have cooled, place them in a large bowl.
Step
2
Heat a large pot or Dutch oven over medium-high heat. Add 2 tablespoons olive oil and crumble sausage into pan. Sauté, breaking up sausage with a wooden spoon, until browned and just cooked through, 5 to 7 minutes. Transfer sausage to the bowl with the croutons using a slotted spoon.
Step
3
Return the pot to medium heat and add 2 more tablespoons olive oil, the onions, the rosemary sprig, the thyme and the chile. Season with ½ teaspoon salt and a few grinds of black pepper. Continue cooking another 3 to 4 minutes, stirring often, until onion is soft and starting to color slightly.
Step
4
Add half the kale and the remaining 2 tablespoons olive oil to the pan. Use tongs to turn the greens to coat them in oil and help them wilt and cook down. When there is room in the pan (from the greens wilting), add the rest of the kale and season with another ½ teaspoon salt and a few grinds of pepper. As soon as all the kale has wilted, transfer mixture to the bowl with the croutons and sausage. Remove rosemary. Add dates and stir well to combine.
Step
5
Return pot to stove over high heat and carefully pour in sherry. Boil until sherry is reduced by three-quarters, then add stock. Boil until mixture is reduced by half, then swirl in butter until melted.
Step
6
Pour hot liquid over crouton-kale mixture. Add almonds and toss well to combine; using tongs or your hands, squeeze and massage the stuffing to integrate the flavors and make sure bread has really soaked in all the liquid.
Step
7
Transfer stuffing to a ceramic baking dish or casserole. Cover and bake 15 minutes in the 400-degree oven. Uncover and bake 10 to 15 more minutes, or until top is golden and crisp.
Ratings
5
out of 5
416
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Cooking Notes
Russet
I made it a day ahead and cooked it on Thanksgiving day and the results were wonderful.
Russet
We all loved this dish. It has a wonderful combination of flavors and textures. I made it exactly as written and people loved it. I also modified another batch to make it gluten-free and that tasted even better. I used white rice in place of the sourdough bread (I made a pilaf of the rice first) and then used all of the rest of the ingredients and the steps as written, except that I left out the sherry/broth at the end because the rice was already cooked.
Julie
Total success. Easy to substitute ingredients: I used dried cherries instead of dates.
AC
Could I make this a day ahead and reheat? Or does it have to be served immediately?
Helena
We love this stuffing. We're coming up on our third year in a row making it for both Thanksgiving and Christmas dinners. We always try to look at a new recipe every year, but this one always sounds the best, and it always ends up being the best. We make it vegan (haven't tried with vegan sausage yet -- we just omit), and it's delicious. Plus, it's very easy to prep in advance. Spicy, sweet, savory.
Suncloud
Every year I try to change the stuffing a bit for our Thanksgiving meal. I followed the directions pretty much as written however I did not add oil to bread before toasting, chopped dates into small pieces and added 1 cup of chopped celery for a bit of texture to the onion and kale since we omitted nuts. Overall we were very pleased with this recipe and will keep it in the recipe box. I will definitely try sourdough again next year (with possibly apples?) Thanks for your creativity!
Heena
I made the recipe for 7 adults and it was the perfect amount. It was so good that I wished I had doubled the recipe!
Heena
This is far and away the best stuffing recipe I've ever made. Reminiscent of Zuni's bread salad.
lloyd doigan
Added a thai pepper and the extra hotness was amazing. A great stuffing - nothing left. Loved the effect and texture of the dates. A big wow.
Becky
This was so delicious- we made without the sausage and used a loaf of sliced sourdough sandwich bread and one french baguette. I doubled the recipe- we served 8 people and had leftovers to send home a full serving with everyone. Will definitely make again!
Es
Excellent. I loved the variety of textures and flavors. I make my own sourdough bread so I was thrilled to find this recipe. I did not have the chiles so I added some red pepper flakes. Also, the only kind of date I could find in my supermarket was medjoul so I bought those, only to realize when I got home that I had a package of Sun-maid chopped dates at home. The Sun-maid package says they are deglet noor. You learn something new every day! I think I'll make this with roast chicken too.
John
This has become our go to stuffing since trying it a couple of years ago. Delicious, varied in flavours and textures and not too gummy like some stuffings I've had before. Makes me wish Thanksgiving was happening sooner!
Wendy
Amazing! Made the night before. Taste explosion, with the sausage, kale, dates.
jessica b
I made this vegetarian with field roast sage veggie sausage and vegetable broth. It was delicious with the ice oil mashed potatoes and a veggie mushroom gravy.
Kaisa
I made this for Thanksgiving, but omitted the turkey sausage and used vegetable stock to make it vegetarian. It was great!
peggy
Was not my fav. Made day ahead and possibly ruined?
BobChamp
Great recipe - I have made this on for several holiday meals and even those that do not like stuffing/dressing enjoy this dish. The recipe as-is works great but if you are in a place where it is difficult to come by certain ingredients, I can recommend the following substitutions: 1) go with hot Italian turkey sausage and a little crushed red pepper if you cannot get Chile de Arbol, 2) dry white wine for the dry sherry, 3) curly kale, 4) Medjool dates, and 5) chop up rosemary and leave in dish
Mel C
I made this last year and everyone loved it and said it was the best dish at Thanksgiving. Now, it’s being requested again this year. I am forever in charge of the stuffing now.
Brett
I made two versions of this for Thanksgiving. One with the sausage and one vegetarian version. The flavors were great initially but it became soggy upon reheating. I will not make it again.
Kate
I have made this recipe at Thanksgiving every year since it was first published. It’s a favorite for leftovers, and I’ve now doubled the recipe, so I can save some for when I’m less focused on eating all the pies! I usually use Italian sausage for more flavor, and cut back the chile de Arbol, which is delicious but spicy.
Mel C
This stuffing was amazing! We will be making this on repeat.
callmeirma
Has anyone tried this with lentils in place of the sausage? I’m vegan and not a fan of the fake meats. Thanks for any input.
Merle K
I love my crusty sourdough bread - do I really need to cut off the delicious crust???
Suave
Oh this stuffing has been making its rounds at my thanksgiving table for 5 years now. Never disappoints with its perfect blend of savory and a touch of sweetness. Enjoy!
Cara
Made this with spinach,cranberries,pecans and pork sausage. It was gone!
So good
I am never making another stuffing again. This is by far the best ever!
susain
I have no idea what “turkey sausage” means. So I went with a hot Italian bulk. Used less kale. Wish I’d used fewer dates. Hazelnuts instead of almonds. Pretty good, and I may make again. Wondering what a little roasted butternut squash would bring to the party.
Michelle Epstein
Absolutely delicious. My only substitutions were a Sancerre for the sherry and pecans for the almonds. I love the massaging of the bread to infuse all the flavor!
MH
This was my second of a several trial-run Thanksgiving dressing recipes. It's a definitely on the menu! I cut back on oil (maybe 3TB, total), substituted Beyond Sausage for the real, and added 2 stalks of celery. Otherwise, I cooked as directed. Fantastic!!The chile de arbol really elevates! Not too hot, not an overwhelming taste profile, but very pleasantly spicy. Also, the dates do not overwhelm nor make dish too sweet. They are a subtle, sweet, occasional surprise.
Dan
* Sub sherry for shaoxing* Use all of the sourdough (including the crust)* Consider doubling the sauce at the end (2x shaoxing, chicken stock, butter)
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