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6
cups ciabatta bread torn into bite-size pieces
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12
ounces bulk mild Italian sausage
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1
cup chopped onion
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1/2
cup chopped celery
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2
teaspoons snipped fresh thyme
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1
teaspoon snipped fresh sage
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1/2
teaspoon snipped fresh rosemary
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2
tablespoons olive oil
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1
egg, lightly beaten
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1/2
cup shredded Parmigiano-Reggiano cheese (2 ounces)
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1/4
cup dried currants
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2
tablespoons snipped fresh Italian ( flat-leaf) parsley
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1/4
teaspoon salt
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1/4
teaspoon ground black pepper
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1/2
- 3/4
cup chicken broth
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Grated Parmigiano-Reggiano cheese (optional)
1. Preheat oven to 350 degrees F. Generously grease a 2-quart shallow baking dish; set aside. Spread bread pieces evenly in an ungreased 15x10x1-inch baking pan. Bake for 10 to 15 minutes or until bread is dry, stirring once. Transfer to a very large bowl; set aside.
2. In a large skillet, cook sausage over medium-high heat until brown. Drain off fat. Transfer sausage to the bowl.
3. In the same skillet, cook onion, celery, thyme, sage, and rosemary in hot oil over medium-high heat until onion and celery are tender. Transfer onion mixture to the bowl. Stir in egg, the 1/2 cup cheese, the currants, parsley, salt, and pepper. Drizzle with enough of the broth to moisten, tossing gently to combine.
4. Transfer bread mixture to the prepared baking dish.* Cover and bake for 40 to 45 minutes or until heated through. If desired, sprinkle with additional cheese. Makes 8 servings.
- Tip *Or use the bread mixture to stuff a 10- to 12-pound turkey before roasting.
- Servings Per Recipe 8,
- Calories 384,
- Protein (gm) 14,
- Carbohydrate (gm) 34,
- Fat, total (gm) 21,
- Cholesterol (mg) 63,
- Saturated fat (gm) 7,
- Monosaturated fat (gm) 10,
- Polyunsaturated fat (gm) 3,
- Dietary Fiber, total (gm) 2,
- Sugar, total (gm) 5,
- Sodium (mg) 875,
- Percent Daily Values are based on a 2,000 calorie diet
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