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Ciabatta Stuffing

Ciabatta Stuffing

with Chicken Sausage & Cranberries


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

Total Time
Prep Time


/ serving 6 people

4 unit

Ciabatta Bread

(Contains Soy, Wheat)

1 unit

Chicken Demi-Glace

(Contains Milk)

1 ounce

Ocean Spray® Craisins® Dried Cranberries

3 piece


1 unit


2 clove


1 tablespoon


½ tablespoon


9 ounce

Italian Chicken Sausage Mix

1 unit


(Contains Eggs)

Not included in your delivery



4 tablespoon


(Contains Milk)

1 teaspoon

Vegetable Oil


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.


Baking Sheet
Large Bowl
Baking Dish
Large Pan
Small Bowl
Aluminum Foil



Your oven should already be at 425 degrees from roasting the beef. If not, preheat it now. 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.)


Meanwhile, fill a large liquid measuring cup or bowl with 2½ cups warm water. Stir in demi-glace and Ocean Spray® Craisins® Dried Cranberries. Set aside.


Finely dice celery. Halve, peel, and mince shallot. Peel and mince garlic. Finely chop sage leaves until you have 1 TBSP. Strip thyme leaves from stems; chop leaves until you have ½ TBSP. (Save remaining herbs for making gravy!) Grease an 8-by-11-inch (or 8-by-8-inch) baking dish with 1 TBSP butter.


Heat a drizzle of oil in a large pan over medium-high heat. Add sausage. Cook, breaking up meat into pieces, until browned, 4-5 minutes. Stir in 2 TBSP butter until melted, then add celery, shallot, and a large pinch of salt and pepper. Cook, stirring, 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.


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


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.