Main Course: Sausage and Ciabatta Stuffing
1/4 cup extra virgin olive oil
1 lb sweet sausage, removed from casing
1 carrot, diced
1 small onion, diced
1 fennel bulb, separated from stalks, cored, and julienned (save and chop fronds from the stalks)
2 cups chicken stock
1/2 cup chopped sage
1 large loaf ciabatta bread, cut into 1" pieces and lightly toasted
Kosher salt and freshly ground black pepper, to taste
Heat oven to 375°.
Add olive oil to a saute pan over medium-high heat.
Add sausage, stirring often, breaking into pieces, until the meat is browned.
Remove sausage, with a slotted spoon, to a large mixing bowl and set aside.
Saute fennel, carrots, and onion until soft in pan juices (5–7 minutes).
Transfer with a slotted spoon to bowl with sausage.
Add sage, bread, salt, and pepper to bowl with saute pan; toss to combine with the drippings.
Season to taste with salt and pepper.
Add to bowl and mix evenly with the other ingredients.
Spread evenly in a large baking dish coated with a sheen of olive oil.
Dab with stock until slightly moist (save the remaining stock).
Bake until golden brown and bread is slightly crisp on top, 30–35 minutes (dab with remaining stock as needed to keep moist).
Garnish with chopped fennel fronds.
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