CLASSIC CIABATTA STUFFING
Yield: 6
Ciabatta Stuffing
This savory stuffing is made with pancetta, sautéed vegetables, fresh herbs, nuts, cheese, and ciabatta bread, baked to golden perfection for a delicious side dish.
Ingredients
Ingredients
- 6 tbsp. butter
- 8 oz pancetta, cut into ¼ inch dice
- 3-4 garlic cloves, chopped
- 2 large onions, finely chopped
- 1 cup celery stalks, finely chopped
- 1 cup carrots, finely chopped
- ½ cup mushrooms
- 2 tbsp. of fresh rosemary, chopped
- 2 tbsp. fresh sage, chopped
- 1 loaf Chabaso ciabatta, cut into ¾ inch cubes
- 1 cup toasted pecans or walnuts, coarsely chopped
- ¼ cup fresh parsley, chopped
- ⅔ cup grated parmesan cheese
- 1-2 cups canned low sodium chicken broth
- 1 ½ tsp. salt
- ½ tsp. black pepper
- 2 large eggs, beaten
Instructions
Instructions
- Preheat oven to 350°F. Using non stick cooking spray, coat a 15 x 10 x 2 inch glass baking dish.
- Melt 2 tbsp. of butter in heavy large skillet over medium heat. Add pancetta and sauté for about 10 minutes, until golden and crisp. Using slotted spoon, transfer pancetta to a large bowl.
- Melt remaining 4 tbsp. of butter in skillet over medium-high heat and add garlic, onions, celery, carrots, mushrooms, rosemary, and sage. Sautee until the onions are tender, about 10-12 minutes.
- Remove from heat and stir in nuts and parsley. Add the mixture to the bowl with pancetta.
- Add cheese and ciabatta bread, toss to coat.
- Add enough broth to the stuffing mixture to moisten.
- Season the stuffing with salt & pepper. Mix in the eggs.
- Transfer to prepared dish. Cover with foil and bake for about 30 minutes or until heated through.
- Uncover and bake for about an additional 15 minutes, until top is golden & crisp. Enjoy!
Nutrition Facts
Calories
679Fat
45 gSat. Fat
16 gCarbs
49 gFiber
4 gNet carbs
45 gSugar
4 gProtein
22 gSodium
1559 mgCholesterol
127 mg
CIABATTA STUFFING BALLS
Yield: 6-8
Ciabatta Stuffing Balls
These Chabaso Ciabatta & Sausage Stuffing Balls are a cozy, crowd-pleasing twist on classic stuffing — crisp on the outside, tender and flavorful inside. Made with savory Jimmy Dean breakfast sausage, Chabaso ciabatta cubes, toasted pecans, and tart cranberries, each bite balances salty, sweet, and herby notes with a fragrant hint of za’atar. Perfect as a Thanksgiving side, holiday appetizer, or even a brunch bite with eggs — especially when served warm with a creamy cranberry dipping sauce.
Prep time: 10 MinCook time: 20 MinTotal time: 30 Min
Ingredients
- 1 lb Jimmy Dean breakfast sausage
- 2 cups Chabaso ciabatta, cut into small cubes (about ½ -inch pieces)
- ½ cup chopped pecans
- ½ cup dried cranberries
- 1 tbsp za’atar (or sub with 1 tsp dried thyme + 1 tsp oregano + ½ tsp sage)
- ½ cup chopped fresh parsley
- 4–5 fresh sage leaves, finely chopped (optional)
- 1 large egg, beaten
- 1 teaspoon salt
Instructions
- Preheat oven to 360°F (180°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, combine: the Jimmy Dean sausage, ciabatta cubes, pecans, cranberries, parsley, sage, salt and the za’atar (or herb blend)
- Add the beaten egg and mix until everything is well incorporated.
- Roll into golf-ball–sized pieces (about 1 ½ inches in diameter) and place on the prepared baking sheet. You should get around 18–20 balls.
- Bake for 20–25 minutes, or until golden brown and the sausage is fully cooked (internal temp about 160°F).
- Serve warm as a side dish, appetizer, or even with eggs for a brunch twist. We paired it with a cream cheese cranberry dipping sauce!
Nutrition Facts
Calories
290Fat
22 gSat. Fat
6 gCarbs
13 gFiber
2 gSugar
6 gProtein
12 gSodium
518 mgCholesterol
71 mg- Calories: 290
- Total Fat: 22g
- Saturated Fat: 6g
- Cholesterol: 75mg
- Sodium: 520mg
- Total Carbohydrates: 13g
- Dietary Fiber: 2g
- Sugars: 6g
- Protein: 12g
ARTISAN CIABATTA STUFFING
Yield: 8
Artisan Ciabatta Stuffing
A hearty, aromatic stuffing made with Chabaso ciabatta, Longhini Parmesan & Parsley sausage, and fresh fennel, onion, and herbs. Soft inside, crisp on top — finished with a quick broil for golden, toasty perfection.
Prep time: 30 MinCook time: 45 MinInactive time: 30 MinTotal time: 1 H & 45 M
Ingredients
- 1 lb Chabaso Ciabatta, cut into 1-inch cubes (let sit out overnight or dry briefly in the oven — even if still a little soft, that’s fine)
- 1 lb Longhini Italian Sausage with Parmesan & Parsley (but any Italian sausage will do)
- 1 large fennel bulb, trimmed, cored, and diced (save some fronds for garnish)
- 1 large yellow onion, chopped
- 3 stalks celery, chopped
- 4 cloves garlic, minced
- 1 Tbsp fresh sage, chopped
- 1 Tbsp fresh thyme leaves
- 2 tsp fennel seeds
- ½ tsp red-pepper flakes (optional)
- Salt & black pepper, to taste
- 2 ½ cups chicken or turkey broth
- 2 large eggs
- 4 Tbsp unsalted butter, melted
- 2 Tbsp olive oil, for cooking
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add the Longhini Parmesan & Parsley sausage, breaking it apart as it cooks, until browned and no longer pink (6–8 min).
- Transfer sausage to a large mixing bowl, leaving drippings in the pan.
- In the same pan, add fennel, onion, and celery.
- Cook 8–10 min, stirring, until softened and lightly golden.
- Add garlic, sage, thyme, fennel seeds, and red-pepper flakes.
- Cook 1–2 min more until fragrant, then transfer everything to the bowl with the sausage.
- Add the cubed Chabaso ciabatta to the bowl and toss gently with the sausage and vegetables.
- (Even if the cubes are still soft, they’ll soak up flavor beautifully during baking.)
- In a separate bowl, whisk together broth, eggs, melted butter, salt, and pepper.
- Pour over the stuffing mix and fold gently until the bread is evenly coated and moistened.
- Preheat oven to 375 °F (190 °C).
- Grease any baking dish can be deep or shallow (deeper the more soft stuffing, shallow the more crispy top), pour in the mixture, and press lightly to level.
- Cover with foil and bake for 30 minutes.
- Remove foil and bake another 15 minutes, until the top is golden and crisp at the edges.
- For extra-toasty tops, broil for 1–2 minutes at the end — just until lightly browned.
- Garnish with chopped fennel fronds for a fresh finish.
- Serve warm alongside roasted meats or vegetables.
Nutrition Facts
Calories
365Fat
22 gSat. Fat
8 gCarbs
22 gFiber
2 gSugar
4 gProtein
20 gSodium
780 mgCholesterol
110 mg