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Ciabatta and Sausage Stuffing Recipe

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This recipe for Ciabatta and Sausage Stuffing is from Keller Family Cookbook; 3rd Edition, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 T. butter
10 oz bulk sweet or hot breakfast sausage, casing removed
1 carrot, cut into 1/4" dice
1 small onion, cut into 1/4" dice
1 stalk celery, cut into 1/4" dice
2 c. turkey or chicken stock
1/3 c olive oil
2 T. roughly chopped parsley
2 T roughly chopped rosemary
2 T. roughtly chopped sage
1 (12 oz) loaf ciabatta bread, cut into 1" pieces
Salt and fresh ground pepper to taste
Directions:
Directions:
Heat oven to 375º. Melt 1 T butter in a skillet over medium-high heat. 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.
Number Of Servings:
Number Of Servings:
6-8
Personal Notes:
Personal Notes:
I toast the cut ciabbatta bread in the oven on a low heat before mixing all together. I also like to add about a 1/2 c of cream for richness.

 

 

 

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