Sausage and Kale Thanksgiving Dressing : This fancy dressing from Food Network Magazine uses onion focaccia as the base, then layers on flavor with Italian fennel sausage, butternut squash, kale and Parmesan cheese.
This recipe makes a lot of ragù, but it freezes well and is worth having around. If making the gnocchi feels like a project, serve over polenta instead.
Squash Tartlets with Kale Pesto : Damaris Phillips fills crisp phyllo shells with her homemade kale pesto and bites of roasted, cubed squash. Top these fall-flavored tartlets with grated Gruyere for a hint of creaminess.