Sourdough Stuffing With Kale, Dates and Turkey Sausage
"Sit down with a California chef, and it usually takes only a minute or so before the word â??produceâ? pops up. The state remains extravagantly proud of the bounty of its land, and all of the best West Coast cooks (both in restaurants and in homes) integrate local agricultural blessings into their handiwork. We can think of no one who does a finer job of that than Suzanne Goin, a Los Angeles native who has adapted Mediterranean cuisine to the Pacific Coast at spots like Lucques, The Hungry Cat and A.O.C. Her stuffing recipe here pays tribute to the whole length of the state, with nods to the sourdough that you associate with fog-strewn San Francisco and to the almonds and dates of the Central Valley. As Ms. Goin explained in an email, â??There is no egg and no real attempt to emulsify it like your momâ??s stuffing â?? itâ??s loose, laid-back and doing its own thing, California-style.â?..."