Sausage and Kale Thanksgiving Dressing

Thanksgiving is all about the food. This is one of the family favorites I have modified over the years to meet dietary restrictions. My husband told me he likes this version with the Quinoa instead of bread like normal stuffing. So, yay for a win in the family favorites.

If you want to take the holiday and spoil yourself see the adjustments in the recipe.

There are several steps to make all the pieces, but this can be made a day or two head at a time.

Bake 350 for 30 min.

1 small butternut squash, slightly undercooked, pealed and diced.

Boil about 20 min

16 oz Vegetable Broth

1/2 lb. Dry quinoa (approx 1 1/2 C)

Fry

4 T olive oil (can use nonstick pan and no oil)

1 pk Field Roast – Smoked Apple Sausage (Use mushrooms for plant based version)

3 Large leeks (or 3 bunches green onions), sliced

1/2 Bunch Kale, chopped small

Fry sausages until brown, add onions for a min, add kale until wilted.

Mix together

1 bag Daiya Cheese (for a fun twist use blocks of fresh parmesan cheese)

Chopped butternut squash

Quinoa mixture

Frying pan mixture

Season as desired: Salt, Sage, Rosemary, Garlic, Thyme.

Bake in casserole dish 45 min at 350 degrees.

** Pieces if this can be made ahead and then all combined and baked when needed.