The dish boasts a crispy top and a centre filled with a mixture of tangy sourdough, rich butter, and fresh black kale topped off with fragrant sage. As the smells from the fresh ingredients fill your kitchen with a familiar aroma, you’ll have to restrain yourself from devouring the whole dish (but if the restraint is low, we don’t judge).
Go for a meat-free Stuffin’, this holiday season, with the help of our plant based meat, The Very British Bangers, and impress even the pickiest of critics at your table.
Recipe by James Davison, Founder of The Very Good Butchers
Black Kale and Sausage Skillet Stuffin’
IngredientsHalf a loaf of day-old sourdough (roughly 500g)
3 bangers The Very British Bangers
¼ cup melted vegan butter
1 large onion
1 stalk celery
3 cups chopped black kale (sub for regular kale if black kale is unavailable)
½ bunch Italian parsley
1 tbsp chopped fresh sage
½ tsp salt
½ tsp pepper
3 cups vegetable or vegan chicken broth (McCormicks Chicken stock is vegan)
Pre-heat oven to 350℉. Roughly dice the onion and celery. While you’re chopping the vegetables, heat a skillet over medium heat. Add butter, onions and celery to the skillet. Cook for 4-5 mins until translucent.
Chop kale and sausage then add to the pan—Cook for 2-3 minutes. Chop and add the sage and parsley, salt and pepper. Add roughly chopped sourdough and chicken stock.
Cover the skillet with foil and bake for 20 minutes. Uncover and bake for a further 30-40 mins until golden brown and crispy on top. If you do not have a skillet, you can use a baking dish, but the cooking times may differ - keep a close eye on the dish.