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Try This! Ciabatta Stuffing with Italian Sausage

Dining In

Try This! Ciabatta Stuffing with Italian Sausage

The holiday is upon us, and that can only mean one thing-we get to eat the good stuff. It has been a year since most have busted out the classic holiday items like green bean casserole, sweet potato casserole, pumpkin pie…I think you get the point.
The one thing that is a “must” for any holiday meal is a great stuffing, or dressing depending on where you are from. There are hundreds of versions of stuffing. The cool part about it is that once you get the basic ratios of bread to stock down, which does vary from bread to bread, you can flavor it any way you like.

Think of it as a pizza, yeah that’s right I said pizza. A pizza can become anything you want it to be based on what you put on it. The same goes for stuffing; you literally can put anything in it you desire. It is the perfect blank canvas to create your own personal masterpiece.

Try different breads, corn bread, rye, pumpernickel, French, Ciabatta or any combination. Use different stocks to get the most flavor possible out of the base ingredients, turkey, chicken, vegetable or even seafood stock.

No matter your preference there is a combination you can put together that you and the entire family will love and call your own.
Here is one of my favorite recipes for you to make as is, or use as a guideline to create your own.  I have one more I’ll share with you next week.

Have a happy and safe holiday!

Serves 4 to 6 as a Side Item

  • 8 Cups Ciabatta-14 ounces, cut into 1” cubes
  • 2 Tablespoons-Extra Virgin Olive Oil
  • 1 Pound-Hot/Mild Italian Sausage-casing removed, crumbled
  • 4 Each-Green Onions-sliced
  • 3 Each-Garlic-chopped
  • ½ Cup-Parmesan-grated
  • 1 Tablespoon-Dry Oregano
  • 2 Teaspoons-Fennel Seed-crushed or grinded
  • 1 Tablespoon-Kosher Salt
  • 1 Teaspoon-Black Pepper
  • 2 Each-Eggs-slightly beaten
  • 3 to 4 Cups-Chicken Stock
  1. Warm olive oil in a sauté pan over medium high heat; add sausage and cook, breaking up into pieces, until cooked through. Add the onions, garlic and continue to cook until onions are soft, be careful not to burn the garlic.
  2. Place bread cubes in a large mixing bowl, add the sausage mixture, parmesan cheese, oregano, fennel seed, salt, pepper and eggs, mix well to combine. Then add the chicken stock one cup at a time until all is incorporated.
  3. Place mixture in a 10” iron skillet, do not pack down leave the bread mixture loose and fluffy or the stuffing will be heavy and dense, bake in preheated oven for 45 minutes to 1 hour or until golden brown and cooked through. Remove from oven and left rest at least 15 minutes before serving.

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Carolina STYLE Magazine is a fashion – based lifestyle publication highlighting the essence of fashion & style in North and South Carolina. Designed to enrich the lives of our readers through fashion-based lifestyle editorial, it is our mission to inspire our readers to look, feel and live their best.

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