November 19, 2015

Ciabatta and Sausage Stuffing

Stuffing Cover

Despite some of our favorite retail stores skipping Thanksgiving to advertise for the Christmas/Hanukkah season, one of my favorite holidays is upon us.  This year, I’m sharing the ultimate stuffing recipe with hearty bread and a whole bunch of pork and sage breakfast sausage.  

For such a simple recipe, this ciabatta and sausage stuffing packs a ton of classic Thanksgiving flavors and will make for the perfect leftover breakfast or brunch. Note:  While I know the stuffing vs. dressing debate hits home for a lot of us, I’m going to ask for forgiveness while I refer to this technical ‘dressing’ (because it’s made outside of the turkey) as stuffing.  

The Tips

Stuffing 1

Stuffing 2

Stuffing 3

Stuffing 4

Stuffing 5

Stuffing 6

Stuffing 7

Stuffing 8

Stuffing 9

Stuffing 10

The Recipe

Ciabatta and Sausage Stuffing
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  1. 3 tablespoons unsalted butter
  2. 1 lb. pork breakfast sausage, casing removed
  3. 1 carrot, peeled and cut into 1/4-inch dice
  4. 2 celery stalks, cut into 1/4-inch dice
  5. 1 small yellow onion, thinly sliced
  6. 1 can diced fire-roasted tomatoes (see Notes)
  7. 2 cups turkey or chicken stock
  8. 1/3 cup extra virgin olive oil (EVOO)
  9. 2 tablespoons roughly chopped parsley
  10. 1 tablespoon roughly chopped rosemary
  11. 1 tablespoon roughly chopped sage
  12. 1 loaf ciabatta bread, cut into 1-inch pieces
  13. Salt and pepper, to taste
  1. Preheat the oven to 375 degrees.
  2. If using fresh ciabatta, toast the 1-inch pieces in the oven while the sausage browns, 10-12 minutes. Once toasted, remove and set aside.
  3. Melt 1 tablespoon of butter in a large skillet over medium-high heat. Cook the sausage until browned, stirring and breaking up the meat into small pieces, 10-12 minutes. Using a slotted spoon, transfer the browned sausage to a very large bowl and set aside.
  4. Add the remaining 2 tablespoons of butter, plus the carrots, celery and onion to the skillet. Cook until vegetables are tender, 8-10 minutes. Add the canned tomatoes and cook until mixture thickens, 3-5 minutes.
  5. Transfer the vegetable mixture to the sausage and add the stock, EVOO, fresh herbs, ciabatta, salt and pepper. Toss to combine. Transfer to a 9x13 baking dish and spread evenly. Bake in the preheated oven until the top is golden brown and bread is slightly crisp to the touch, 30-15 minutes.
  1. Try to buy fire-roasted tomatoes in cans that are BPA free. Tomatoes are highly acidic so they draw out the BPA typically found in cans and most plastic products. Ingesting BPA can cause a list of health problems, so it's best to ensure your tomatoes are packaged in a can sans BPA. I typically use the Muir Glen brand.
Adapted from Saveur
Adapted from Saveur
Lana del Crave

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