Ciabatta and Sausage Stuffing

Recipes, Side Dishes | November 25, 2016 | By

I hope you had a wonderful Thanksgiving! I spent my day surrounded by family and of course ate WAY to much food. Yesterday was quite relaxing, even with all of the food that needed to be prepared. The kitchen is my happy place; especially when I’m there with my mom and sisters. There is something wonderful about all of us being in the kitchen cooking together. You may even say there is a healthy sense of competition in the air. I love fighting over oven space, sneaking tastes of one another’s dishes (and maybe secretly adding more salt), and stirring whatever is on the stovetop just to drive the one making it crazy. It is all in good fun!  

It’s the day after Thanksgiving and I am in the midst of a household that has gone completely insane. The kiddos are extremely fussy, my house is between Fall décor coming down and Christmas décor going up, toys are everywhere, laundry is piled high (I’m working on that), and all I want to do is sit on the couch in my Lularoe leggings and get a blog post up. (It has now been 3 hours since I started this post and the kids are down for a nap. This might actually get on the blog today). I want to share a dish with you that I made this year, and last, for our Thanksgiving feast! Ciabatta and Sausage Stuffing has quickly become a family favorite. I know I missed the train on getting this to you before Thanksgiving so you could make it BUT why can’t we have stuffing any ole time we want? Make this anytime! Or if you must have a holiday to serve stuffing, you can make this for Christmas or New Years too!

Ciabatta and Sausage Stuffing

Ciabatta and Sausage Stuffing is pretty simple to make. It starts with browning one pound of breakfast sausage in a pan. You can really use any sausage you like: spicy, mild, Italian, etc. Next, the onions, carrots, and celery get sautéed in the same pan until tender.

Ciabatta and Sausage Stuffing

Ciabatta and Sausage Stuffing

Ciabatta and Sausage Stuffing

Ciabatta and Sausage Stuffing

Ciabatta and Sausage Stuffing

Put the sausage and the veggies into a big bowl and add the rosemary, parsley, sage, cubed Ciabatta, olive oil, and chicken stock. Mix everything together, making sure all of the bread is moistened. Bake in a 375 degree oven for 30-35 minutes. 

Ciabatta and Sausage Stuffing

Ciabatta and Sausage Stuffing

Ciabatta and Sausage Stuffing

Now be prepared, when you take this Ciabatta and Sausage Stuffing out of the oven, it may take your breath away. It is stunning! If you are a bread snob like me, then you know how amazing Ciabatta is. Don’t worry, it doesn’t lose it’s integrity by going in this stuffing. The bread cubes on the inside are moist and full of flavor from the herbs and chicken stock, but the bread pieces on top are crispy little cubes of goodness. I love the different textures this stuffing offers. The fresh herbs make this dish very aromatic. Fresh sage and sausage is the best combination.

I hope you make this delicious stuffing for your family this Christmas season!

Ciabatta and Sausage Stuffing

Ciabatta and Sausage Stuffing

Ciabatta and Sausage Stuffing

Ciabatta and Sausage Stuffing

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Ingredients

  • 3 tbsp. unsalted butter
  • 16 oz. bulk breakfast sausage
  • 1 carrot, cut into 1/4" dice
  • 1 yellow onion, cut into 1/4" dice
  • 1 stalk celery, cut into 1/4" dice
  • 2 cups turkey or chicken stock
  • 1?3 cup olive oil
  • 2 tbsp. roughly chopped parsley, plus more for garnish
  • 2 tbsp. roughly chopped rosemary
  • 2 tbsp. roughly chopped sage
  • 1 (12-oz.) loaf ciabatta bread, cut into 1/2" pieces
  • Kosher salt and freshly ground black pepper, to taste

Instructions

  1. Preheat your oven to 375 degrees.
  2. In a large skillet, melt 1 tablespoon of butter and add in the sausage. Cook the sausage, breaking it up as it cooks, until it is no longer pink. Transfer the sausage to a large bowl and set aside.
  3. Add the remaining butter to the skillet and add in the carrots, onions, and celery. Sauté the vegetables until tender, about 7 minutes. Transfer to the bowl with the sausage.
  4. Add the stock, olive oil, parsley, rosemary, sage, and bread cubes. Mix together, making sure all of the bread is moistened.
  5. Spread into a greased 9X13 inch baking dish and bake for 30-35 minutes or until the top is golden brown and the bread is crisp.

Notes

Adapted from Saveur

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