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Ciabatta Stuffing
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Ciabatta Stuffing

Ciabatta Stuffing

with Chicken Sausage & Cranberries

Allergens:
Soy
Wheat
Eggs
Milk

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

Total Time1 hour 15 minutes
0

Ingredients

/ serving 8 people

4 unit

Ciabatta Roll

(Contains Soy, Wheat)

2 unit

Chicken Stock Concentrate

2 ounce

Dried Cranberries

3 piece

Celery

1 unit

Yellow Onion

2 clove

Garlic

2 tablespoon

Sage

1 tablespoon

Thyme

9 ounce

Italian Chicken Sausage Mix

2 unit

Eggs

(Contains Eggs)

Not included in your delivery

5 tablespoon

Butter

(Contains Milk)

1 teaspoon

Vegetable Oil

Cooking Spray

Salt

Pepper

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Nutrition Values

/ per serving
Calories420 kcal
Fat16 g
Saturated Fat7 g
Carbohydrate56 g
Sugar8 g
Dietary Fiber2 g
Protein13 g
Cholesterol95 mg
Sodium850 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

Measuring Cups
Baking Dish
Large Pan
Small Bowl
Large Bowl
Aluminum Foil

Instructions

1

PREP: Preheat oven to 450 degrees. Split ciabatta lengthwise; tear into 1-inch pieces. Fill a large liquid measuring cup or bowl with 2½ cups warm water. Stir in 2 packets of chicken stock concentrate and dried cranberries. Set aside. Finely dice celery. Halve, peel, and mince onion. Peel and mince 2 cloves 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 beef and gravy!) Grease an 8-by-11-inch (or 8-by-8-inch) baking dish with nonstick cooking spray.

2

COOK: 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, onion, and a big pinch of salt and pepper. Cook, stirring, until veggies begin to soften and sausage is cooked through, 3 minutes. Stir in garlic, 1 TBSP chopped sage, and ½ TBSP 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.

3

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

4

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

*ASSEMBLED DAY BEFORE? Bake straight from refrigerator covered with foil for 25 minutes, then remove foil and bake uncovered for 15 minutes.