Ciabatta-Sausage Stuffing

Progresso® chicken broth provides a simple addition to this ciabatta and sausage stuffing – a delicious side dish. MORE+ LESS-

By Betty Crocker Kitchens

January 25, 2012

large loaf ciabatta bread (1 lb), cut into 1-inch cubes (8 cups)

lb bulk maple-flavored pork sausage

1/4

cup butter or margarine

1 1/2

cups chopped onions

1 1/2

cups chopped peeled apples

cup chopped celery

tablespoons chopped fresh parsley

tablespoon chopped fresh sage leaves

1/2

teaspoon salt

1/4

teaspoon coarse ground black pepper

to 2 1/2 cups Progresso™ chicken broth (from 32-oz carton)

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1

Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
2

On ungreased large cookie sheet, place bread cubes in single layer. Bake 20 minutes, stirring occasionally, until dry and lightly golden. Cool 15 minutes.
3

Meanwhile, in 12-inch skillet, cook sausage over medium heat 6 to 8 minutes or until no longer pink. With slotted spoon, remove sausage. Add 2 tablespoons of the butter to drippings in skillet. Add onions, apples and celery; cook 15 minutes, stirring occasionally, until tender. Remove from heat.
4

In large bowl, toss apple mixture, parsley, sage, salt, pepper, sausage and bread cubes. Mix in 2 cups broth; add 1/2 cup more broth if mixture looks dry. Spoon stuffing into baking dish. Dot with remaining 2 tablespoons butter.
5

Bake uncovered 40 to 45 minutes or until golden.