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Ciabatta & Italian Sausage Dressing
serves 8-10
This dressing is a perfect side with roasts and turkey and is even flavorful enough to be enjoyed on its own. Our own Italian sausage is made fresh daily and pairs beautifully with the sage and spices in this dish. The dried figs add a touch of intriguing sweetness and texture, too.
Ingredients:
4 cups Ciabatta bread from our Bakery (1/2" dice with crust)
4 cups (1 bag) store-bought stuffing mix
2 pounds mild Italian Sausage from our Meat Department
casing removed and sausage cooked until brown, crumble with spoon while cooking
1 cup dried figs, roughly chopped
1 cup Italian parsley, chopped
3 tablespoons fresh sage, chopped
1/2 cup Parmesan cheese, grated
8 tablespoons unsalted butter
1 cup onions, peeled and cut into a small dice
2 cups fresh fennel, cut into small dice
1 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
3 large eggs, beaten
2+ cups chicken stock (keep extra handy)
4 tablespoons unsalted butter, melted
Method:
Preheat oven to 350°F. Coat a 9"x13" casserole with vegetable spray. Combine bread cubes, stuffing mix, sausage, figs, parsley, sage and cheese in a bowl.
Warm the butter in a skillet over medium heat. Add the onion, fennel, salt and
pepper. Cook, stirring a few times, until the mixture is soft, about 5 minutes. Pour over the bread mixture in the bowl. Mix well.
Mix the eggs with the chicken stock. Mix with bread ingredients in the bowl. Transfer to the casserole. Drizzle with butter over the top. Bake until the top is golden brown and dressing is firm, about 30-40 minutes. Allow the casserole to rest at room
temperature for 10 minutes before serving.
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