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Mario Batali's Sausage Ciabatta Stuffing

Sausage Ciabatta Stuffing Mario Batali
Ciabatta Stuffing with Fennel Sausage, Onion, and Chestnuts
skill level
Easy
time
30-60min
servings
6
cost
$
Contributed by :
Sausage Ciabatta Stuffing Recipe: This rustic stuffing combines hearty Italian bread, sausage, and chestnuts for a comforting side.
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ingredients
  • 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
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kitchenware
step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    4 tablespoons Extra Virgin Olive Oil
    1 pound Fennel Sausage (casings removed)
    Salt and freshly Ground Pepper
    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. 
  • 2
    1 Yellow Onion (diced)
    1 bulb Fennel (thinly sliced; fronds reserved)
    1 cup Chestnuts (roughly chopped)
    1 Apple (peeled and diced)
    Add the onion, fennel, chestnuts, apples, and cook, stirring occasionally, until sausage is and cooked through. 
  • 3
    5 cups Ciabatta (cubed and toasted)
    1/4 cup Fresh Italian Parsley (chopped)
    2 1/2 cups Chicken Stock
    1/2 cup melted Butter
    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. 
  • 4
     
    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.

    Helpful Tips:
    1. If you don’t like fennel, then sub something crunchy like celery or cauliflower.
    2. For a perfectly roasted turkey, don’t stuff the bird with stuffing.
    3. Use turkey sausage, well seasoned ground beef, or shredded mushrooms instead of pork sausage.
    4. Avoid soaking the stuffing overnight or it will be too wet. Instead, let it sit for an hour before baking.
 
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