Sweet Potato Stuffing Bake with Sausage and Kale

Seasonal veggies in a hearty fall side dish with sausage, fontina cheese, and Ancient Grain bread.


  • 1 lb. Pork Italian Sausage, casings removed and torn into pieces
  • 6 Tbsp. Butter
  • 2-3 Leeks, thinly sliced
  • 2 C. Peeled, Cubed Sweet Potato
  • 1 Bunch Italian Kale, spines removed, chopped
  • Salt and Pepper, to taste
  • 1 Loaf Canyon Bakehouse Ancient Grain Bread, cubed
  • ½-1 C. Small Cubed (1/2-inch) Fontina Cheese
  • 1-2 C. Chicken Stock
  • 1 Egg, whisked
  • ½ C. Grated Parmesan Cheese


  1. Preheat the oven to 350 degrees and prepare a 9×11 baking dish with butter or cooking spray.
  2. Place a skillet over medium heat and add the sausage pieces. Once browned, transfer to a large mixing bowl.
  3. Add 2 Tbsp. butter to the pan. Once melted, add the sliced leeks and sweet potato. Sauté the vegetables until softened.
  4. Add the kale to the vegetables and continue to sauté, about 2 minutes. Season with salt and pepper.
  5. Melt the remaining butter. Add the sautéed vegetables to the mixing bowl with the sausage and pour the melted butter on top.
  6. Add the cubed bread to the bowl and toss the mixture.
  7. Pour the mixture into the prepared baking dish. Add the cubed cheese, tucking it into the gaps.
  8. Whisk stock and egg together in a large liquid measuring cup and pour the mixture over the stuffing. Season with salt and pepper.
  9. Top the stuffing with a thin layer of parmesan cheese and bake for 30 minutes, until bubbly and just browned.