Print Recipe

Ciabatta and Sausage Stuffing

Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Course: Side
Cuisine: American
Servings: 8 -10 servings
Author: Based on a recipe from Thomas Keller's Bouchon Bistro


  • 3 tablespoons. unsalted butter divided
  • 1 1 pound roll bulk sage breakfast sausage
  • 1 medium carrot diced
  • 1 small yellow onion diced
  • 1 stalk celery diced
  • 2 cups turkey stock chicken stock can be substituted
  • 1/3 cup olive oil
  • 2 tablespoons freshly chopped parsley plus more for garnish
  • 2 teaspoons dried rosemary
  • 2 teaspoons dried rubbed sage
  • 1 12 ounce loaf ciabatta bread, cut into 1" pieces
  • Kosher salt and freshly ground black pepper to taste


  • Preheat oven to 375 F.
  • Melt 1 tablespoon of the butter in a large skillet over medium-high heat.
  • Crumble in the sausage and cook until browned. Remove to a paper towel-lined plate to drain.
  • Add remaining butter to the skillet and melt.
  • Add the carrot, onion and celery and saute until starting to soften.
  • Place the sausage, cooked vegetables, stock, oil, parsley, rosemary sage and bread into a large bowl and stir.
  • Season with salt and pepper.
  • Pour mixture into a 9" x 13" baking dish and spread out evenly.
  • Bake 30-35 minutes or until golden brown and hot.
  • Serve garnished with more parsley if desired.