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- 6 cups ciabatta bread torn into bite-size pieces
- 12 ounces bulk mild Italian sausage
- 1 cup chopped onion
- 1/2 cup chopped celery
- 2 teaspoons snipped fresh thyme
- 1 teaspoon snipped fresh sage
- 1/2 teaspoon snipped fresh rosemary
- 2 tablespoons olive oil
- 1 egg, lightly beaten
- 1/2 cup shredded Parmigiano-Reggiano cheese (2 ounces)
- 1/4 cup dried currants
- 2 tablespoons snipped fresh Italian ( flat-leaf) parsley
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 - 3/4 cup chicken broth
- 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.
- Or use the bread mixture to stuff a 10- to 12-pound turkey before roasting.
- Servings Per Recipe 8,
- cal. (kcal) 384,
- Fat, total (g) 21,
- chol. (mg) 63,
- sat. fat (g) 7,
- carb. (g) 34,
- Monosaturated fat (g) 10,
- Polyunsaturated fat (g) 3,
- fiber (g) 2,
- sugar (g) 5,
- pro. (g) 14,
- sodium (mg) 875,
- Percent Daily Values are based on a 2,000 calorie diet
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