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Ciabatta Stuffing

Ciabatta Stuffing

with Chicken Sausage and Cranberries

Allergens:
Soy
Wheat
Milk
Eggs

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time
Prep Time
DifficultyEasy

Ingredients

/ serving 10 people

8 unit

Ciabatta Bread

(Contains Soy, Wheat)

1 unit

Chicken Demi-Glace

(Contains Milk)

2 ounce

Dried Cranberries

3 unit

Celery

2 unit

Shallot

2 clove

Garlic

2 tablespoon

Sage

1 tablespoon

Thyme

9 ounce

Italian Chicken Sausage Mix

2 unit

Eggs

(Contains Eggs)

Jalapeño

Not included in your delivery

6 tablespoon

Butter

(Contains Milk)

1 teaspoon

Vegetable Oil

Salt

Pepper

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Nutrition Values

/ per serving
Energy (kJ)0 kJ
Calories0 kcal
Fat0 g
Saturated Fat0 g
Carbohydrate0 g
Sugar0 g
Dietary Fiber0 g
Protein0 g
Cholesterol0 mg
Sodium0 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Baking Sheet
8x8" Baking Dish
Large Pan
Large Bowl
Small Bowl
Aluminum Foil

Instructions

1

Preheat oven to 425 degrees. Split ciabatta lengthwise; dice into ½-inch cubes. Spread out on a baking sheet. Bake on top rack until slightly dried out, about 7 minutes. Toss bread and continue to bake until crisp but not yet deeply browned, 7-9 minutes more. (Store toasted ciabatta uncovered at room temperature until ready to use. Covering creates moisture, which turns the bread soggy.)

2

Meanwhile, fill a large liquid measuring cup or bowl with 3¾ cups warm water. Stir in demi-glace and cranberries. Set aside.

3

Finely dice celery. Halve, peel, and mince shallots. Mince garlic. Finely chop sage leaves until you have 2 TBSP. Strip thyme leaves from stems; chop leaves until you have 1 TBSP. (Save remaining herbs for making gravy!) (JESSICA’S TIP: To give your stuffing a little extra Oh! What is that flavor? finely chop a jalapeño until you have 1 TBSP, then add to pan along with celery and shallot in the next step.) Grease a 9-by-13-inch baking dish with 1 TBSP butter.

4

Heat a drizzle of oil in a large pan over medium-high heat. Add sausage and cook, breaking up meat into pieces, until browned, 4-5 minutes. Stir in 3 TBSP butter until melted, then add celery, shallots, and a large pinch of salt and pepper. Cook, stirring occasionally, until veggies begin to soften and sausage is cooked through, 3 minutes. Stir in garlic, sage, and thyme. Cook until fragrant, 30 seconds. Pour in cranberries and soaking liquid, scraping up any browned bits from bottom of pan. Bring mixture to a boil, then turn off heat.

5

Crack eggs into a small bowl; beat until blended. (You can also crack eggs into the liquid measuring cup or bowl from step 2.) In a large bowl, thoroughly combine toasted ciabatta and sausage and veggie mixture. Season with salt and pepper. Let cool 1-2 minutes, then stir in beaten eggs until evenly distributed. Transfer mixture to prepared baking dish. Dice 2 TBSP butter into small pieces; scatter on top of stuffing.

6

Coat a large piece of foil with cooking spray, then cover stuffing with the coated side down. Bake on middle rack for 15 minutes. Remove foil and continue baking until lightly browned and crisp on top, 15-20 minutes more. Remove from oven and let rest 5-10 minutes before serving.