Ciabatta and Sausage Stuffing

Ciabatta and Sausage Stuffing

As much as I love turkey around the holidays, it’s the dressing and gravy that I love the most. Dressing (specially this ciabatta and sausage dressing) has so many different flavors and textures and colors.

Course Side

Cuisine American

Keyword stuffing

Prep Time 15

Cook Time 35

Total Time 50

Servings

Calories 220kcal

Author Based on a recipe from Thomas Keller's Bouchon Bistro

Equipment

Ingredients

3 tablespoons unsalted butter divided
1 pound breakfast sausage
1 medium carrot diced
1 small yellow onion diced
1 stalk celery diced
2 cups turkey stock
⅓ cup olive oil
2 tablespoons parsley chopped, plus more for garnish
2 teaspoons dried rosemary
2 teaspoons dried rubbed sage
1 12 ounce ciabatta bread cut into 1" pieces
kosher salt to taste
freshly ground black pepper to taste

Instructions

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.

Notes

You can substitute chicken stock for the turkey stock.

Nutrition