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.
Servings 9
Calories 220kcal
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 chicken stock can be substituted
- 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.
Nutrition
Calories: 220kcal | Carbohydrates: 4g | Protein: 9g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 48mg | Sodium: 484mg | Potassium: 233mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1405IU | Vitamin C: 3mg | Calcium: 18mg | Iron: 1mg