This stuffing brings together torn ciabatta, mild Italian sausage and plenty of fresh herbs. The carrots and celery soften in the skillet, then everything goes into the oven for a golden, crisp top. A simple side for your Thanksgiving table.
Ingredients
- 1 ciabatta loaf, torn into pieces
- 2 stalks celery, diced
- 2 carrots, diced
- 1 medium onion, diced
- 3 cloves garlic, minced
- 3 tablespoons unsalted butter
- 3/4 lb mild Italian sausage
- 1 bunch parsley, chopped
- 1 bunch sage, chopped
- 2 stems rosemary, chopped
- 2 cups chicken stock
Instructions
- Heat the oven. Preheat the oven to 375°F.
- Cook the sausage. Melt the butter in a cast-iron skillet over medium heat. Cook the sausage for about 5–7 minutes, then remove it from the skillet and set aside.
- Soften the vegetables. Add the celery, carrots, onion and garlic to the same skillet. Cook for about 5–7 minutes, until softened.
- Mix the stuffing. In a large bowl, toss the torn ciabatta with the cooked vegetables, sausage, parsley, sage, rosemary and chicken stock.
- Bake until crisp. Return the mixture to the skillet. Bake for 20–25 minutes, or until the top is browned and crisp.