Ciabatta Bread Stuffing with Sausage and Chestnuts Recipe
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5.0
3 reviews
Excellent
Ciabatta Bread Stuffing with Sausage and Chestnuts Recipe
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You'll want to add this delcious ciabatta stuffing to your list of cozy side dishes! The contrast between the crunchy toasted ciabatta, savory Italian sausage, tender vegetables, and chewy chestnuts makes this an award-winning side dish everyone will love.
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Ingredients
- 6 tablespoons butter 3/4 stick
- 8 ounces pork sausage Italian style
- 2 cups yellow onion finely chopped
- 1 cup carrots peeled and finely chopped
- 1 cup celery stalks finely chopped
- 2 tablespoons fresh rosemary leaves chopped
- 1 tablespoon fresh thyme leaves chopped
- 3 garlic cloves chopped
- 2 7.4 jars roasted peeled whole chestnuts coarsely broken
- ¼ cup fresh Italian parsley leaves chopped
- 1 pound day-old ciabatta bread cut into 3/4-inch cubes
- ⅔ cup freshly grated Parmigiano cheese parmesan cheese
- 2 cups or more canned low-salt chicken broth
- Salt and freshly ground black pepper to taste
- 2 large eggs beaten
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Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C).
- Prepare the Bread: Spread the ciabatta cubes on a baking sheet and toast in the oven until they are lightly golden and crispy, about 10-12 minutes. Remove and let cool.
- Cook the Sausage: In a large pan or skillet, melt 2 tablespoons of the butter over medium heat. Add the sausage and cook until browned, breaking it up into small pieces with a wooden spoon, about 7-8 minutes. Transfer the cooked sausage with a slotted spoon to a large mixing bowl.
- Cook the Vegetables: In the same skillet, melt the remaining 4 tablespoons of butter. Add the chopped onion, carrots, and celery. Cook until the vegetables are softened, about 8-10 minutes. Add the garlic, rosemary, and thyme, and cook for another 1-2 minutes until fragrant.
- Combine Ingredients: Add the sautéed vegetables to the bowl with the sausage. Stir in the chestnuts, parsley, and dried bread cubes. Mix until everything is evenly combined.
- Add Cheese and Broth: Sprinkle in the grated parmigiano cheese and mix. Gradually pour enough broth in the chicken broth, stirring as you go until the mixture is moistened but not soggy. You may need to add more broth if it seems too dry. Season with salt and freshly ground black pepper to taste.
- Add the Eggs: Stir in the beaten eggs until the mixture is fully combined.
- Bake: Transfer the stuffing mixture to a buttered baking dish. Cover with aluminum foil and bake in the preheated oven for 25-30 minutes. Remove the foil and continue baking for another 15-20 minutes, or until the top of the stuffing is golden brown and crisp.
- Serve: Let the stuffing cool for a few minutes before serving. It pairs perfectly with roasted meats or as a hearty side dish for your holiday table.
- Enjoy this rustic and flavorful Italian twist on a classic stuffing! Buon appetito!
Notes
- Tips
- Use Day-Old Bread: Day-old ciabatta absorbs flavors better and maintains a great texture.
- Use Day-Old Bread: Day-old ciabatta absorbs flavors better and maintains a great texture.
- Toast the Bread: Lightly toast the bread cubes for a perfect balance of crunchy and tender textures.
- Toast the Bread: Lightly toast the bread cubes for a perfect balance of crunchy and tender textures.
- Cook the Sausage Separately: Brown the sausage first to maximize flavor and remove excess fat before combining it
- with
- other ingredients.
- other ingredients.
- Don’t Over-Saturate: Add broth gradually to avoid making the stuffing too soggy. The bread should be moist, not drenched.
- Don’t Over-Saturate: Add broth gradually to avoid making the stuffing too soggy. The bread should be moist, not drenched.
- Add Eggs Last: Stir in the beaten eggs just before baking to help bind the stuffing without making it too dense.
- Add Eggs Last: Stir in the beaten eggs just before baking to help bind the stuffing without making it too dense.
- Cover, Then Uncover: Bake covered with foil for even cooking, then uncover to crisp the top for the final 10-15 minutes.
- Make Ahead of Time:
- Prepare: Follow the recipe by mixing all ingredients.
- Store: Cover and refrigerate the unbaked stuffing in an airtight container for up to 24 hours.Bake: When ready to serve, bake as directed, adding a few extra minutes if needed to ensure it’s heated through.
- Use Day-Old Bread: Day-old ciabatta absorbs flavors better and maintains a great texture.
- Toast the Bread: Lightly toast the bread cubes for a perfect balance of crunchy and tender textures.
- Cook the Sausage Separately: Brown the sausage first to maximize flavor and remove excess fat before combining it with other ingredients.
- Don’t Over-Saturate: Add broth gradually to avoid making the stuffing too soggy. The bread should be moist, not drenched.
- Add Eggs Last: Stir in the beaten eggs just before baking to help bind the stuffing without making it too dense.
- Cover, Then Uncover: Bake covered with foil for even cooking, then uncover to crisp the top for the final 10-15 minutes.
Nutrition Information
Show Details
Calories
507kcal
(25%)
Carbohydrates
46g
(15%)
Protein
21g
(42%)
Fat
27g
(42%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
2g
Monounsaturated Fat
9g
Trans Fat
1g
Cholesterol
127mg
(42%)
Sodium
958mg
(40%)
Potassium
421mg
(12%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
4481IU
(90%)
Vitamin C
12mg
(13%)
Calcium
190mg
(19%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6-8 servings
Amount Per Serving
Calories 507 kcal
% Daily Value*
| Calories | 507kcal | 25% |
| Carbohydrates | 46g | 15% |
| Protein | 21g | 42% |
| Fat | 27g | 42% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 127mg | 42% |
| Sodium | 958mg | 40% |
| Potassium | 421mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 4481IU | 90% |
| Vitamin C | 12mg | 13% |
| Calcium | 190mg | 19% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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