Cheers to the holiday of giving thanks and yummy foods! This Thanksgiving, make something your eyes enjoy as much as your stomach. Add this eye-healthy stuffing dish to your table.
It’s not just the vitamin A and beta-carotene in the carrots that are good for your retinas. Let’s give credit to the leafy green vegetables, eggs, and sweet potato packed with lutein and zeaxanthin, which may decrease your risk of developing chronic eye diseases including advanced macular degeneration (AMD) and cataracts.
Eye Healthy Stuffing with Kale
- 4 tablespoons unsalted butter (plus a little extra for greasing)
- 1 pound sweet Italian sausage (casing removed, broken into small pieces)
- 3 large sliced leeks (white and light-green parts only)
- 3 garlic cloves crushed
- 1/2 cup finely diced carrots
- 1/2 medium sweet potato or squash, peeled and diced
- 1 bunch kale, leaves trimmed and chopped
- 1 pound focaccia or country style white bread (no crust) cubed
- 1 large egg
- 2 cups low-sodium chicken broth or turkey stock
- 1 cup diced Parmesan cheese, plus 1/4 cup shredded
Preheat the oven to 350 degrees F. Butter a 3-quart casserole dish.
Heat 1 tablespoon butter in a large, heavy pot over medium heat. Add the sausage and cook until golden brown. Add the leeks, garlic, carrots, and sweet potato/squash, and season with 1 teaspoon salt; cook until the leeks are soft. Add the kale, toss and cover until the kale wilts, about 4 minutes. Add bread cubes and the remaining 3 tablespoons butter and toss until the butter melts.
Whisk the egg, broth/stock, and 1 teaspoon of salt in a bowl until smooth; stir in the diced Parmesan. Pour the broth mixture over the bread mixture; cook until the liquid is absorbed by the bread, about 1 minute.
Transfer the bread mixture to the prepared casserole dish. Scatter the shredded cheese evenly over the top of the dressing, then bake until the cheese is golden and the stuffing is cooked through, about 40 minutes.
This is a guest post by VSP employee, Laurel G.