CIABATTA & SAUSAGE STUFFING

We Believe in Home Cooks

CIABATTA & SAUSAGE STUFFING

0.0 from 0 votes
Servings

6-8

Total time

1

hour 

This very rustic stuffing from Thomas Keller is all about flavor, texture and lots more flavor. We added in ourย Gobble Gobble Blendย and grabbed Iverstineโ€™s hot breakfast sausage. The result is a Thanksgiving Side that needs a holiday all its own.

Ingredients

  • Caramelized Onion Avocado Oil

  • 1 lb breakfast sausage, casings removed

  • 1 large carrot, diced

  • 1 onion, diced

  • 1 celery stalk, diced

  • 2 cups turkey or chicken stock

  • 1 Tbl Gobble Gobble Blend

  • One 12-oz loaf ciabatta, cut into cubes

  • 1/4 cup chopped parsley, plus more for garnish

  • 2 Tbl chopped fresh rosemary

  • 2 Tbl chopped fresh sage

  • 1 tsp salt

Instructions

  • Heat oven to 375ยฐF. Heat a large skillet over medium heat and drizzle in Caramelized Onion Avocado Oil. Cook sausage, stirring and breaking up meat into medium pieces, until browned, 8โ€“10 minutes. Transfer sausage to a large bowl; set aside.
  • If the skillet seems dry, drizzle in a little more avocado oil. Cook the carrot, onion and celery until soft, 5โ€“7 minutes, and transfer to bowl with sausage.
  • To the bowl with the sausage and aromatics, add the stock, Gobble Gobble Blend, parsley, rosemary, sage, bread, salt and pepper to bowl; toss to combine.
  • Pour the mixture into a 9X13 baking dish and spread evenly. Add bits of butter to the top. Bake until golden brown and bread is slightly crisp on top, 30โ€“35 minutes. Garnish with additional parsley.

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