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Ciabatta-Sausage Stuffing

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  • Prep 45 min
  • Total 1 hr 30 min
  • Servings 10
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Progresso® chicken broth provides a simple addition to this ciabatta and sausage stuffing – a delicious side dish.
By Betty Crocker Kitchens
Updated Jan 25, 2012
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Ingredients

  • 1 large loaf ciabatta bread (1 lb), cut into 1-inch cubes (8 cups)
  • 1 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
  • 1 cup chopped celery
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh sage leaves
  • 1/2 teaspoon salt
  • 1/4 teaspoon coarse ground black pepper
  • 2 to 2 1/2 cups Progresso™ chicken broth (from 32-oz carton)
Make With
Progresso Broth

Steps

  • 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.

Nutrition

369 Calories, 21g Total Fat, 11g Protein, 36g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
369
Total Fat
21g
0%
Saturated Fat
9g
0%
Sodium
942mg
0%
Total Carbohydrate
36g
0%
Dietary Fiber
2g
0%
Protein
11g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
2 1/2 Starch; 1 High-Fat Meat; 2 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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