Ciabatta Bread Stuffing With Sausage And Herbs
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I usually double or triple this recipe for a crowd but I broke it down as best I could for you for one recipe.
Ingredients
  • 1½ lb. ciabatta bread, the bottom sliced off if too crusty along with the ends with a serrated knife, then the remaining sliced into 1 inch cubes ( you could use 2 lbs. depending how much you want to make)
  • 1 lb. pork breakfast sausage, like Bob Evans in a roll preferably with extra sage
  • 1 quart box of stock, turkey or chicken, you might use more or less
  • 1 large onion, diced small
  • 6 ribs of celery with leaves, diced small
  • 1½ sticks, unsalted butter
  • 1 bunch parsley, chopped
  • 2 finely minced garlic cloves
  • 1 egg, beaten
  • dried sage, thyme, salt and pepper for seasoning
  • Sage leaves for garnish
Instructions
  1. PREPPING THE STUFFING THE DAY BEFORE:
  2. Place the cubed bread on a sheet pan and into the oven at 250, turning until all sides are very dried out, remove and set aside.
  3. In a large sauce pan melt the stick of butter add the onions, garlic and celery, sauté on low until soft, let it cool then place into a container or zip bag for the morning of Thanksgiving.
  4. In the same pan you cooked the celery and onions cook the sausage, breaking it up into small pieces with a wooden spoon and cooking until you see no pink. Place on paper towels to drain, let it cool then place into fridge in a container or zip bag.
  5. THE MORNING OF THANKSGIVING;
  6. In a very large bowl add the dried bread cubes, celery, onion and garlic mixture, chopped parsley and the cooked sausage.
  7. In a small sauce pan add the stock and additional ½ stick of butter, let the butter melt in the stock, don't boil it just warm it.
  8. Then cup by cup add the stock to the big bowl of stuffing ingredients, stirring until moistened not drenched in liquid. Remember you don't want a soggy, mushy stuffing, you want the bread to keep it's shape slightly.
  9. Start to add your dried sage, thyme, salt and pepper, this is a personal taste, so taste as you go everything is cooked.
  10. Start out with teaspoons then taste and stir, adding more, but always taste it.
  11. When you think the moisture is good enough and the seasoning just right stir in the egg until it's all incorporated throughly.
  12. Butter a 9x12 inch casserole dish with deep sides and pour the stuffing mixture into it.
  13. Heat oven to 375F
  14. Cover pan loosely with foil for around 30 minutes then uncover, garnish with sage leaves and let the top crisp up for an additional 20-30 minutes more.
Recipe by Proud Italian Cook at https://www.prouditaliancook.com/2018/11/ciabatta-bread-stuffing-with-sausage-and-herbs.html