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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 8 people

8 unit

Ciabatta Roll

(Contains Soy, Wheat)

1 unit

Chicken Demi-Glace

(Contains Milk)

2 ounce

Dried Cranberries

3 piece


2 unit


3 clove


2 tablespoon


1 tablespoon


9 ounce

Italian Chicken Sausage Mix

2 unit


(Contains Eggs)

Not included in your delivery

6 tablespoon


(Contains Milk)

1 teaspoon

Cooking Oil




Nutrition Values

/ per serving
Calories450 kcal
Fat17 g
Saturated Fat8 g
Carbohydrate58 g
Sugar8 g
Dietary Fiber2 g
Protein13 g
Cholesterol100 mg
Sodium910 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
Cooking Spray



TOAST: Preheat oven to 425 degrees. Split ciabattas; dice into ½-inch cubes. Spread out on a baking sheet. Bake on top rack until slightly dried out, about 7 minutes. Carefully toss bread on sheet, then 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.)


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


PREP: Finely dice celery. Halve, peel, and mince shallots. Peel and mince 3 cloves garlic. Finely chop sage leaves until you have 2 TBSP. Strip thyme leaves from stems; chop leaves until you have 1 TBSP. Grease a 9-by-13-inch baking dish with 1 TBSP butter.


COOK: 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 big pinch of salt and pepper. Cook, stirring occasionally, until veggies are slightly softened and sausage is cooked through, 3 minutes. Stir in garlic, chopped sage, and chopped 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.


MIX: 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 ciabattas with 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.


BAKE: 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.

TO REHEAT: Place uncovered in a 425 degree oven until warmed through, 5-10 minutes.