Ciabatta Stuffing with Sausage and Chestnuts
Updated May 17, 2025, Published Nov 18, 2024
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You’ll want to add this delicious ciabatta stuffing with sausage and chestnuts 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 at Thanksgiving!
Serve this tempting side dish with crispy Brussels sprouts and brown butter apple pie.
Quick Look at This Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Servings: 6-8 people
- Dietary Info: can be Dairy Free if made with oil and without cheese.
- Method: Oven Baked
- Technique: Toast the ciabatta, then combine with the sausage, sautéed veggies, and remaining ingredients and bake.
- Flavor & Texture: This cozy ciabatta stuffing has a wonderful contrast of textures with the crispy ciabatta, savory sausage, vegetables, and chewy chestnuts.
Why You’ll Love This Recipe
Ciabatta bread is the perfect foundation for the stuffing. Its airy, open crumb and sturdy crust absorb the savory broth and flavors from the sausage, herbs, and vegetables without becoming mushy.
A well-made stuffing is incredibly comforting, and this one is no exception. The savory flavors and satisfying textures make it the perfect dish to enjoy on a chilly day or with your Thanksgiving menu. It’s one of our favorite homemade stuffing recipes of all time!
Try our vegetarian stuffing for a meatless version, and serve with Thanksgiving turkey. You will also love this easy baked brie as an appetizer!
Made With Amore,
“Hearty stuffing with the perfect balance of flavors! You’ll love this one!”
– Elena
Table of Contents
Ingredients for Ciabatta Stuffing
Homemade stuffing is worth the effort for your Thanksgiving table or special occasions. This stuffing mixture requires a few pantry staples and fresh ingredients from your grocery store.
- Pork Sausage (Italian Style): Savory and seasoned with classic Italian spices, this sausage brings a hearty and flavorful element to the stuffing. You can also use our homemade Italian sausage for a flavorful twist.
- Roasted Peeled Whole Chestnuts: Coarsely broken, these chestnuts add a nutty sweetness and unique texture that pairs perfectly with the sausage.
- Day-Old Ciabatta Bread: Cut into cubes, this rustic Italian bread becomes the hearty base of the stuffing, soaking up all the delicious flavors.
- Parmigiano Cheese: Freshly grated, this cheese adds a nutty, salty richness that ties all the ingredients together.
- Canned Low-Salt Chicken Broth: Used to moisten the stuffing, the broth enhances the savory flavors without overpowering them. Vegetable broth is also great.
See recipe card for full information on ingredients and quantities.
Variations & Substitutions
- Different Sausage Options: For a leaner option, use turkey or chicken sausage. You can find Italian-seasoned varieties that will still provide that classic flavor, or try a vegetarian sausage.
- Ciabatta Swaps: If ciabatta isn’t available, substitute with no knead focaccia, sourdough, or French bread. They have a similar texture and will hold up well in the stuffing.
- Gluten-Free Variation: If you need a gluten-free option, use a gluten-free ciabatta or another sturdy gluten-free bread.
- Chestnut Variations: If chestnuts aren’t available, pecans or walnuts can add a similar nutty flavor and crunchy texture. For a sweeter touch, dried cranberries or apricots can be substituted for the chestnuts, adding a different flavor dimension.
How to Make Ciabatta Stuffing
Despite its rich and complex flavors, this recipe is straightforward to prepare. For more, see the recipe card at the bottom of this post.
- Toast the cubed ciabatta bread on a baking sheet in a preheated oven.
- Brown the sausage, then use a slotted spoon to drain off the fat and to remove it from the pan.
- Add the chopped onion, carrots, and celery to the pan.
- Add the herbs and garlic to the onion mixture.
- Toss in the cubed bread and cheese.
- Add the broth to the ciabatta bread mixture.
- Mix the beaten egg into the stuffing, then spread the stuffing in a single layer in the baking dish.
- Bake the stuffing at 350°F covered for 25-30 minutes, then uncover and bake for another 15-20 minutes, or until browned. Enjoy with other Thanksgiving side dishes!
Recipe FAQs
Yes, ciabatta bread is excellent for stuffing. Its sturdy texture holds up well to absorbing flavors while maintaining a satisfying bite. Read more about the best bread for stuffing.
Yes, you can definitely make this ciabatta stuffing vegetarian! Substitute the sausage with sautéed mushrooms or a plant-based sausage, and use vegetable broth instead of chicken broth.
To refrigerate leftovers, let them cool completely, then store in an airtight container in the fridge for up to 3-4 days.
To freeze leftovers, portion the stuffing into freezer-safe containers and freeze for up to 2-3 months. Thaw in the fridge overnight, then reheat as directed below.
Reheating: To reheat with in the oven, preheat to 350°F, cover with foil, and bake for 20-30 minutes. To reheat in the microwave, heat on medium in 1-minute intervals until warm. Add a little broth if the stuffing seems dry when reheating.
Yes, you definitely can make this ciabatta stuffing ahead of time! Simply assemble the stuffing as directed in the recipe, then cover and refrigerate in an airtight container for up to 24 hours. Bake as directed, adding a few extra minutes if needed to ensure it’s heated through.
If you freeze unbaked stuffing in advance, you can also cook it from frozen. Simply cook it at 350°F for 45-60 minutes, covered with foil.
Serving Suggestions
This ciabatta stuffing is perfect to enjoy with other Thanksgiving recipes! Serve this as a side dish along with the best Thanksgiving turkey, oven roasted turkey tenderloin, fresh ham roast, or small prime rib roast.
Enjoy classic Thanksgiving side dishes with the stuffing, like the best mashed potatoes, roasted acorn squash, and homemade turkey gravy. Have a slice of roasted pumpkin pie for dessert!
My Pro Tips
Expert Tips
- Day-old ciabatta absorbs flavors better and maintains a great texture. Also, lightly toast the bread for a perfect balance of crunchy and tender textures.
- Brown the sausage first to maximize flavor, and remove excess fat before combining it with other ingredients.
- Add broth gradually to avoid making the stuffing too soggy. The bread should be moist, not drenched.
- To make ahead of time, prepare the recipe as instructed, then cover and refrigerate the uncooked stuffing in an airtight container for up to 24 hours. When ready to serve, bake as directed, adding a few extra minutes if needed to ensure it’s heated through.
More Thanksgiving Recipes You’ll Love
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Ciabatta Bread Stuffing
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
Instructions
- Preheat the oven to 350°F (175°C).
- 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.
- 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.
- 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.
- 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.
- 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.
- Stir in the beaten eggs until the mixture is fully combined.
- 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.
- 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. Buon appetito!
Notes
- Day-old ciabatta absorbs flavors better and maintains a great texture. Also, lightly toast the bread for a perfect balance of crunchy and tender textures.
- Brown the sausage first to maximize flavor, and remove excess fat before combining it with other ingredients.
- Add broth gradually to avoid making the stuffing too soggy. The bread should be moist, not drenched.
- To make ahead of time, prepare the recipe as instructed, then cover and refrigerate the uncooked stuffing in an airtight container for up to 24 hours. When ready to serve, bake as directed, adding a few extra minutes if needed to ensure it’s heated through.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I can’t find fresh whole chestnuts- can I use organic roasted and peeled chestnuts?
Yes, that is great!
Hearty stuffing with the perfect balance of flavors! You’ll love this one!