Best Ciabatta Sausage Stuffing Recipes

MARIO BATALI'S SAUSAGE CIABATTA STUFFING RECIPE - (3.9/5)

Steps:

• In a large skillet over medium heat, add the oil and then crumble the sausage into the pan and cook until fat begins to render and sausage begin to crisp. Add the onion, fennel, chestnuts, apples, and cook, stirring occasionally, until sausage is and cooked through. In a large bowl, place the cubed bread and pour the cooked sausage mixture over top. Sprinkle with parsley, and pour the stock and butter over the top and toss to combine. Spoon mixture into a 9x13 baking dish and cover with foil. Bake for 30 minutes, uncover, and bake until top is golden and crisp. Serve garnished with the fennel fronds.

CIABATTA-SAUSAGE STUFFING

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• On ungreased large cookie sheet, place bread cubes in single layer. Bake 20 minutes, stirring occasionally, until dry and lightly golden. Cool 15 minutes.
• Meanwhile, in 12-inch skillet, cook sausage over medium heat 6 to 8 minutes or until no longer pink. With slotted spoon, remove sausage. Add 2 tablespoons of the butter to drippings in skillet. Add onions, apples and celery; cook 15 minutes, stirring occasionally, until tender. Remove from heat.
• In large bowl, toss apple mixture, parsley, sage, salt, pepper, sausage and bread cubes. Mix in 2 cups broth; add 1/2 cup more broth if mixture looks dry. Spoon stuffing into baking dish. Dot with remaining 2 tablespoons butter.
• Bake uncovered 40 to 45 minutes or until golden.

TUSCAN SAUSAGE, KALE & CIABATTA STUFFING

Steps:

• Soak all but one handful of the bread chunks in the milk and set aside. Heat the oil in a large non-stick pan and cook the onions with the fennel and chilli flakes (if using) for 10 mins until softened. Add the garlic and the cavelo nero or kale and cook for 5 mins until softened, adding more oil if needed. Leave to cool.
• Tip the onion mixture and the remaining ingredients (aside from the handful of bread) into a large bowl, season generously and use your hands to scrunch everything together really well. Scatter the stuffing into a shallow roasting tin or baking dish. Can be kept in the fridge for up to two days before baking. Top the stuffing with the remaining torn bread. To cook, heat oven to 220C/200C fan/gas 7 and bake for 30-35 mins until the top is crispy.

CIABATTA AND SAUSAGE STUFFING

Steps:

• Heat oven to 375°. Melt 1 tbsp. butter in a 12" skillet over medium-high. Cook sausage, stirring and breaking up meat into medium pieces, until browned, 8-10 minutes. Transfer sausage to a large bowl; set aside. Add remaining butter to skillet; cook carrot, onion, and celery until soft, 5-7 minutes, and transfer to bowl with sausage. Add stock, oil, parsley, rosemary, sage, bread, salt, and pepper to bowl; toss to combine. Spread evenly in a 9" x 13" baking dish. Bake until golden brown and bread is slightly crisp on top, 30-35 minutes. Garnish with more parsley, if you like.