Ciabatta Stuffing with Fennel Sausage, Onion, and Chestnuts
step-by-step directions

Mario Batali's Sausage Ciabatta Stuffing

  • 4 tablespoons Extra Virgin Olive Oil
  • Salt and freshly Ground Pepper
  • 1 pound Fennel Sausage (casings removed)
  • 1 Yellow Onion (diced)
  • 1 bulb Fennel (thinly sliced; fronds reserved)
  • 1 cup Chestnuts (roughly chopped)
  • 1 Apple (peeled and diced)
  • 5 cups Ciabatta (cubed and toasted)
  • 1/4 cup Fresh Italian Parsley (chopped)
  • 2 1/2 cups Chicken Stock
  • 1/2 cup melted Butter
step-by-step directions
  • In a large skillet over medium heat, add the oil and then crumble the sausage into the pan and cook until fat begins to render and sausage begin to crisp. 
  • Add the onion, fennel, chestnuts, apples, and cook, stirring occasionally, until sausage is and cooked through. 
  • In a large bowl, place the cubed bread and pour the cooked sausage mixture over top. Sprinkle with parsley, and pour the stock and butter over the top and toss to combine. 
  • Spoon mixture into a 9x13 baking dish and cover with foil. Bake for 30 minutes, uncover, and bake until top is golden and crisp. Serve garnished with the fennel fronds.
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