Ciabatta Stuffing With Italian Sausage and Pecorino
Ingredients
Directions
Ingredients
1.5 c
celery, finely diced
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2 md
onions, chopped
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0.5 c
unsalted butter
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1 lb
mild bulk Italian sausage
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2
garlic cloves, chopped
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0.5 c
fresh Italian flat-leaf parsley, chopped
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2 tbsp
fresh rosemary, chopped
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1 tsp
kosher salt
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0.5 tsp
freshly ground black pepper
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1 lb
day-old ciabatta bread, cut into 1/2-inch cubes
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0.5 c
freshly grated Pecorino cheese
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1.5 c
low-sodium chicken stock
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0.25 c
olive oil
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Ciabatta Stuffing With Italian Sausage and Pecorino

This Italian-inspired stuffing gets a robust flavor and airy texture from ciabatta and olive oil, plus a generous measure of aromatic Italian sausage and tangy Pecorino. It’ll steal the show this Thanksgiving.

8 servings

  1. Preheat the oven to 350°F.
  2. In a large, heavy skillet over medium-high heat, sauté the celery and onion in the butter 5 minutes. Add the sausage and garlic and cook, stirring and breaking up the sausage with a spoon, just until the sausage is no longer pink, about another 5 minutes. Remove the skillet from the heat. Stir in the parsley, rosemary, salt, and pepper.
  3. Place the bread cubes in a large bowl. Add the sausage mixture and 1/4 cup of the Pecorino, and toss to combine. Gradually add the chicken stock, tossing gently to moisten all of the bread. Transfer the stuffing to a buttered 13-by-9-inch baking pan.
  4. Drizzle the olive oil evenly over the top. Cover tightly with buttered foil and bake 30 minutes, then uncover and bake until the top is golden brown, about 15 minutes more. Sprinkle with the remaining 1/4 cup Pecorino and serve.

Recipe by Tara Tuckwiller

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