Ciabatta Bread Stuffing

5 from 1 vote

You'll want to add this delicious 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.

Prep Time15

Cook Time45

Total Time1

Course: Side Dish

Cuisine: American

Keyword: ciabatta bread stuffing, sausage stuffing

Servings: servings

Author: Elena Davis

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