Whats your favorite part of the big Thanksgiving feast? I love it all but there is something about the stuffing that I just really really look forward to! I have no idea why I only make stuffing for Thanksgiving and not any other time of the year, silly me! This one right here, I love everything about it!!! Mushroom, Sausage & Leek Ciabatta Stuffing has incredible flavor and texture!
Ciabatta all on its own is amazing! I diced up the bread and toasted it in the oven until golden and dried out like a crouton. Mixed with sweet Italian sausage, sautéed leeks, baby bella mushrooms, celery and carrots. Vegetable broth to bring it all together and simply seasoned with garlic, oregano, salt and pepper. All tossed together, pushed into a big baking dish and cooked until warmed through and golden crisp on the top. Hearty and delicious! Oh and a bonus, you can make this ahead of time and then just pop it in the oven to bake the day of the big feast.
- approx 1½ lb ciabatta loaf, medium dice
- 1 lb sweet sausage, removed from casing
- 2 celery stalks, small dice
- 2 leeks, dark greens removed and discarded, small dice and rinsed of any dirt
- 1 carrot, small dice
- 12 oz baby bella mushrooms, sliced
- 2 tso garlic powder
- 2 tsp oregano
- 4 Tbsp olive oil, divided
- approx. 2½ cups vegetable broth
- salt & pepper to taste
- Preheat your oven to 385 degrees.
- Place the diced ciabatta in a single layer on a baking sheet. Toast for about 20 minutes until golden and dry like a crouton.
- As the bread is toasting lets start on the rest of the ingredients. In a large sauté pan, over medium low heat, add 2 Tbsp of olive oil and the sausage. Using a potato masher or wooden spoon, break up the sausage into small pieces as it cooks.
- Cook the sausage at least most of the way through then remove the sausage from the pan with a slotted spoon and place into a large bowl.
- Add an additional 2 Tbsp of olive oil to the pan and add in the celery, leeks, carrot, mushrooms, garlic powder and oregano. Season with salt and pepper.
- Cook the veggies until softened, scraping any sausage goodness left in the pan.
- Add the veggies to the bowl with the sausage.
- When the bread is done toasting, add to the bowl as well.
- Add in the vegetable broth and toss everything together {season with salt and pepper to taste if needed}. The bread should be moist but not saturated. Press the mixture into a 13x9 baking dish.
- Bake for 20-25 minutes until warmed through and the top is golden.
Jess
Such a great recipe for this time of year!
Thanks for joining the Link Up this week!
Angela LeMoine
Thanks so much! I do love a delicious stuffing! Thanks as always for hosting the party and for taking the time to stop by here!
Joy @ Yesterfood
Angela, this stuffing sounds so good. I’ve never had stuffing made with ciabatta bread, but it makes perfect sense- it’s delicious and sturdy. Add sausage, greens, and mushrooms, and I am THERE! Thank you for sharing this with us at Treasure Box tuesday- pinned! 🙂
Angela LeMoine
Thanks Joy! We really enjoyed it and I can’t wait to make it again this week!
Lou Lou Girls
Hello gorgeous! I’m licking my lips right now, it looks so good! Pinned and tweeted. I hope to see on Monday at 7 pm. We love to party with you! Happy Monday~Lou Lou Girls