Italian Ciabatta Stuffing Recipe
Ingredients
- 1 large loaf of ciabatta bread (about 1 pound), cut into 1-inch cubes
- 1 pound Italian sausage, casings removed
- 1/2 cup pancetta, diced
- 1 large onion, finely chopped
- 3 stalks celery, finely chopped
- 3-4 cloves garlic, minced
- 1/2 cup unsalted butter
- 2 1/2 cups vegetable broth
- 1/4 cup freshly grated Parmesan cheese
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon fresh sage, finely chopped
- 1 tablespoon fresh thyme, finely chopped
- Salt and pepper, to taste
Instructions
Preheat the Oven:
- Preheat your oven to 350°F (175°C). Spread the ciabatta bread cubes on a baking sheet and toast in the oven for about 10 minutes, until lightly golden. Remove and let cool.
Cook the Meats:
- In a large skillet, cook the Italian sausage and pancetta over medium heat. Break the sausage into small pieces as it cooks. Cook until the sausage is browned and the pancetta is crisp. Remove from the skillet and set aside.
Sauté the Vegetables:
- In the same skillet, melt the butter. Add the onion, celery, and garlic, and sauté until the vegetables are soft and translucent.
Combine Ingredients:
- In a large mixing bowl, combine the toasted ciabatta cubes, cooked sausage and pancetta, sautéed vegetables, Parmesan cheese, and herbs. Season with salt and pepper. Gently mix until all ingredients are well combined.
Add Broth:
- Gradually pour the vegetable broth over the mixture, tossing gently. The bread should be moist but not soggy. Adjust the amount of broth as necessary.
Bake the Stuffing:
- Transfer the stuffing to a buttered baking dish. Cover with foil and bake for 30 minutes. Then, remove the foil and bake for an additional 15 minutes, or until the top is golden and crisp.
Serve:
- Let the stuffing sit for a few minutes before serving. It’s best enjoyed warm.