CIABATTA-SAUSAGE STUFFING
Progresso® chicken broth provides a simple addition to this ciabatta and sausage stuffing - a delicious side dish.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h30m
Yield 10
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
- On ungreased large cookie sheet, place bread cubes in single layer. Bake 20 minutes, stirring occasionally, until dry and lightly golden. Cool 15 minutes.
- Meanwhile, in 12-inch skillet, cook sausage over medium heat 6 to 8 minutes or until no longer pink. With slotted spoon, remove sausage. Add 2 tablespoons of the butter to drippings in skillet. Add onions, apples and celery; cook 15 minutes, stirring occasionally, until tender. Remove from heat.
- In large bowl, toss apple mixture, parsley, sage, salt, pepper, sausage and bread cubes. Mix in 2 cups broth; add 1/2 cup more broth if mixture looks dry. Spoon stuffing into baking dish. Dot with remaining 2 tablespoons butter.
- Bake uncovered 40 to 45 minutes or until golden.
Nutrition Facts : Calories 369, Carbohydrate 36 g, Fat 2, Fiber 2 g, Protein 11 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 942 mg
CIABATTA STUFFING WITH CHESTNUTS, MUSHROOMS AND PANCETTA
Provided by Giada De Laurentiis
Categories side-dish
Time 1h25m
Yield 10 to 12 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F. Butter a 15 by 10 by 2-inch glass baking dish.
- Melt 2 tablespoons of butter in a large heavy skillet over medium heat. Add the pancetta and saute until crisp and golden, about 10 minutes. Using a slotted spoon, transfer the pancetta to a plate lined with a paper towel.
- Melt the remaining butter in the same skillet over medium-high heat. Add the onions, carrots, celery, garlic, rosemary, and mushrooms. Season with salt and pepper, to taste. Saute until the onions are very tender, about 12 minutes.
- In a large bowl, add the sauteed vegetables, the chestnuts, Parmesan and bread. Add enough broth to the stuffing mixture to moisten. Add the cooked pancetta and eggs. Season the stuffing, to taste, with salt and pepper and add the parsley. Stir to completely combine all the ingredients.
- Transfer the stuffing to the prepared dish. Bake until the stuffing is heated through and the top is golden brown, 30 to 45 minutes. Remove from the oven and serve.
CIABATTA STUFFING WITH CHESTNUTS AND PANCETTA
Provided by Giada De Laurentiis
Categories side-dish
Time 1h30m
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F.
- Butter a 15 by 10 by 2-inch glass baking dish. Melt 2 tablespoons of butter in a heavy large skillet over medium heat. Add the pancetta and saute until crisp and golden, about 10 minutes. Using a slotted spoon, transfer the pancetta to a large bowl. Melt the remaining butter in the same skillet over medium-high heat. Add the onions, carrots, celery, rosemary, and garlic. Saute until the onions are very tender, about 12 minutes. Gently stir in the chestnuts and parsley. Transfer the onion mixture to the large bowl with the pancetta. Add the bread and Parmesan and toss to coat. Add enough broth to the stuffing mixture to moisten. Season the stuffing, to taste, with salt and pepper. Mix in the eggs.
- Transfer the stuffing to the prepared dish. Cover with buttered foil, buttered side down, and bake until the stuffing is heated through, about 30 minutes. Uncover and continue baking until the top is crisp and golden, about 15 minutes longer.
EASIEST SAUSAGE STUFFING
This hack on boxed stuffing is so easy but so good that your guests will think you made it from scratch! Ground sausage with sage adds an especially nice flavor, but you can make this with any mild ground breakfast sausage.
Provided by fabeveryday
Categories Side Dish Stuffing and Dressing Recipes Sausage Stuffing and Dressing Recipes
Time 25m
Yield 8
Number Of Ingredients 6
Steps:
- Combine sausage, celery, and onion in a skillet over medium heat. Cook, stirring frequently, until sausage is browned and crumbled, 5 to 7 minutes. Transfer cooked mixture to a plate lined with paper towels to soak up excess oil.
- Pour water into a large saucepan and bring to a boil. Stir in butter until melted. Add stuffing mix, cover, and remove from heat. Let stand 5 minutes. Add cooked sausage mixture and stir to combine.
Nutrition Facts : Calories 418.1 calories, Carbohydrate 34.7 g, Cholesterol 63.4 mg, Fat 25.2 g, Fiber 1.7 g, Protein 12.7 g, SaturatedFat 11.9 g, Sodium 1267.2 mg, Sugar 4.4 g
MARIO BATALI'S SAUSAGE CIABATTA STUFFING RECIPE - (3.9/5)
Provided by Jan_C
Number Of Ingredients 11
Steps:
- 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.
TUSCAN SAUSAGE, KALE & CIABATTA STUFFING
Prep this sausage, kale and bread stuffing up to two days in advance, then bake on the day. If your favourite part of stuffing is the crispy bits, you'll love this recipe
Provided by Good Food team
Categories Side dish
Time 1h10m
Yield Serves 8-10
Number Of Ingredients 15
Steps:
- Soak all but one handful of the bread chunks in the milk and set aside. Heat the oil in a large non-stick pan and cook the onions with the fennel and chilli flakes (if using) for 10 mins until softened. Add the garlic and the cavelo nero or kale and cook for 5 mins until softened, adding more oil if needed. Leave to cool.
- Tip the onion mixture and the remaining ingredients (aside from the handful of bread) into a large bowl, season generously and use your hands to scrunch everything together really well. Scatter the stuffing into a shallow roasting tin or baking dish. Can be kept in the fridge for up to two days before baking. Top the stuffing with the remaining torn bread. To cook, heat oven to 220C/200C fan/gas 7 and bake for 30-35 mins until the top is crispy.
Nutrition Facts : Calories 339 calories, Fat 22 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 14 grams protein, Sodium 0.8 milligram of sodium
CIABATTA CORNBREAD STUFFING
If you make your own ciabatta this is a great way to use some that might otherwise go stale. It is a wonderfully textured stuffing suitable for everyday events as well as the holidays
Provided by TishT
Categories Breads
Time 1h50m
Yield 14 cups
Number Of Ingredients 15
Steps:
- Heat oven to 400°F.
- Spread cubed ciabatta on 17x12x1-inch pan.
- Bake 15 to 20 minutes or until light golden brown.
- Reduce oven temperature to 350°F.
- Heat oil in large skillet over medium-high heat until hot.
- Add garlic, onions, celery, mushrooms, sage, thyme, marjoram, salt and pepper.
- Cook 6 to 8 minutes or until vegetables are softened.
- Place toasted ciabatta and cornbread in large bowl.
- Add vegetables, pine nuts and eggs; stir to combine.
- Add apple juice, 1 cup at a time, until stuffing is moistened but not soggy.
- Spoon stuffing into 13x9-inch baking dish; bake at 350F for 1 hour or until light golden brown on top and thoroughly heated in center.
SAUSAGE AND SOURDOUGH STUFFING
Savory stuffing, a classic, and enough for an 8- to 12-pound turkey. Can also be doubled. Also excellent to make in advance and refrigerate until it's time to bake/roast. This recipe came about when I decided to marinate a turkey in salt brine. Most packaged stuffings are too salty to put in a brined turkey. This stuffing is outstanding. Simply scrumptious. My husband, who hates stuffing, loves it.
Provided by CookieMonkey
Categories Side Dish Stuffing and Dressing Recipes Sausage Stuffing and Dressing Recipes
Time 1h40m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Butter a baking dish.
- Heat 1/2 cup water in a Dutch oven over medium heat. Add sausage and cook, breaking it up into 1-inch pieces until no longer pink and most of the water has evaporated. Drain and discard any grease.
- Add butter and increase heat. As sausage starts to sizzle, add onion, celery, and garlic. Cook to a light to medium brown, 5 to 7 minutes. Add 1 1/2 cups chicken broth and bring to a gentle boil. Add parsley, sage, and rosemary; cook for 2 to 4 minutes.
- Add bread cubes and turn gently to moisten, being careful not to break them. Add more chicken broth in 1/4-cup increments, if needed. Taste and season with salt and pepper, being careful not to burn yourself. Transfer stuffing to the prepared baking dish and cover with aluminum foil.
- Bake in the preheated oven for 30 minutes. Remove foil and bake until golden brown, another 30 minutes.
Nutrition Facts : Calories 242.2 calories, Carbohydrate 23.1 g, Cholesterol 32.2 mg, Fat 12.7 g, Fiber 1.7 g, Protein 9.2 g, SaturatedFat 6 g, Sodium 575.2 mg, Sugar 2.3 g
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