This stuffing is one of my favorite Thanksgiving sides. It is it’s very own meal wrapped up in one pan. Add some gravy and ohhh myyy goodness!! We are talking about giving thanks!
When I first saw this made, I crinkled my nose and was unimpressed. We were raised on cornbread stuffing. Cornbread was the only stuffing allowed at either of my grandparents’ houses. But then I smelled this one cooking. mmmm mmmm mmmmm!! It was fresh and smelled fantastic. Warm ciabatta bread, olive oil, spicy Italian sausage and fresh herbs are now my go to smell for big family get togethers.
I will give you fair warning, you will want to eat it all. You will contemplate not sharing. However, this is heavenly and if there are leftovers, eat them with the leftover gravy 😉
I am not a glutton! I am an explorer of food.
GOOD FOOD. GOOD FRIENDS. GOOD TIMES.
Holiday StuffingPrint This
- 1 loaf Ciabatta bread, cut into 1″ cubes
- 2 cups chicken stock
- 1 pound of Italian sausage (spicy)
- 4 Tablespoons unsalted butter
- 1/4 cup olive oil
- 1 clove garlic, minced
- 1 small purple onion, chopped
- 1 large carrot, diced
- 2 Tablespoons rosemary, chopped
- 2 Tablespoons sage, chopped
- 2 Tablespoons parsley, chopped
- Salt and pepper, to taste
- Preheat oven to 375°F and cut Ciabatta bread into 1″ squares.
- On medium-high heat, melt 2 Tablespoons butter in a skillet and cook Italian sausage until browned. Move sausage to a large bowl.
- Add 2 Tablespoons of butter to skillet and saute carrot and onion until soft (1 stalk sliced celery is optional). Stir well, the bits of sausage will meld in flavor with the vegetables. (Yummy!!!) Once soft, add garlic and saute for about 30 seconds. Remove from heat and add vegetables to the bowl of sausage.
- Add chicken stock, olive oil, parsley, rosemary, sage, salt, pepper and Ciabatta to bowl; mix well.
- Spread evenly in a 9″ x 13″ baking dish, sprayed with non-stick oil. Bake until golden brown and bread is crisp, about 35 minutes.
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