Healthy Holidays: Butternut Squash and Kale Dressing

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Looking forward to celebrating healthy holidays this year? Add some veggies in unexpected ways. Check out this recipe for a butternut squash and kale dressing that fits the bill. 

The dressing served at Thanksgiving is often the favorite dish of the holiday feast, but it can also be high in saturated fat and calories. How do you cut the fat without sacrificing the flavor? 

Here’s a recipe for butternut squash and kale dressing adapted from greatist.com, which cuts much of the fat from the traditional recipe while adding healthy veggies to the mix.

Your Healthy Holidays Recipe: Butternut Squash & Kale Dressing

Butternut Squash and Kale Dressing
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Butternut Squash and Kale Dressing Rate Recipe!
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe!
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Servings8
Cook Time1hour
Cook Time
1hour
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Ingredients
  • 1 pound turkey sausage, casings removed
  • 1 teaspoon Italian spices
  • 1 teaspoon fennel
  • 2 teaspoons chopped garlic
  • 1 small butternut squash, peeled and cut into 1/2 inch cubes
  • 3 small leeks, washed, halved and cut into pieces
  • 1 teaspoon salt (optional)
  • 1 teaspoon pepper
  • 3 large kale leaves, removed from stems and cut into pieces
  • 1/2 loaf stale whole-wheat bread, cubed (or store-bought croutons)
  • 1 egg
  • 2 1/2 cups low- or no-salt-added chicken or vegetable broth
Instructions
  1. Preheat oven to 350 degrees.
  2. Spray a large baking dish with oil.
  3. Cut all the vegetables.
  4. Heat 1 tablespoon oil in a large pot over medium high heat.
  5. Add the turkey, seasonings and brown.
  6. Add squash, leeks, salt and pepper to pan.
  7. Cover and cook for 4 minutes.
  8. Whisk the egg and broth together.
  9. Add to bread and stir together.
  10. Add bread to pan and stir.
  11. Add all the ingredients to the baking dish and bake for 40 minutes.
  12. Remove from oven and serve.
Recipe Notes

Adapted from greatist.com

Search Recipes by Course or Cuisine!
Ingredients
  • 1 pound turkey sausage, casings removed
  • 1 teaspoon Italian spices
  • 1 teaspoon fennel
  • 2 teaspoons chopped garlic
  • 1 small butternut squash, peeled and cut into 1/2 inch cubes
  • 3 small leeks, washed, halved and cut into pieces
  • 1 teaspoon salt (optional)
  • 1 teaspoon pepper
  • 3 large kale leaves, removed from stems and cut into pieces
  • 1/2 loaf stale whole-wheat bread, cubed (or store-bought croutons)
  • 1 egg
  • 2 1/2 cups low- or no-salt-added chicken or vegetable broth
Instructions
  1. Preheat oven to 350 degrees.
  2. Spray a large baking dish with oil.
  3. Cut all the vegetables.
  4. Heat 1 tablespoon oil in a large pot over medium high heat.
  5. Add the turkey, seasonings and brown.
  6. Add squash, leeks, salt and pepper to pan.
  7. Cover and cook for 4 minutes.
  8. Whisk the egg and broth together.
  9. Add to bread and stir together.
  10. Add bread to pan and stir.
  11. Add all the ingredients to the baking dish and bake for 40 minutes.
  12. Remove from oven and serve.
Recipe Notes

Adapted from greatist.com

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