Corn Bread Stuffing with Linguica and Kale

Recipe-4557

Course Side Dishes Total Time Under 2h

Ingredients in this Recipe

1 can (16½ ounces) creamed corn
1 cup (2 sticks) unsalted butter
1 large onion, chopped
1 medium bulb fennel, coarsely chopped
1 pound kale, tough center ribs removed, torn into 1 inch pieces
1 tablespoon dried oregano
1½ cups shredded sharp Cheddar cheese
1½ pounds Pepperidge Farm corn bread stuffing crumbs
2 medium size red bell peppers, stemmed, seeded, and diced
2 pounds linguiça sausage, cut on a diagonal into ½ inch slices
2½ cups chicken broth, preferably homemade
4 cloves garlic, minced
Salt and freshly ground black pepper to taste
½ cup pine nuts, lightly toasted

Recipe Preparation

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