Mushroom, Sausage & Leek Ciabatta Stuffing
  • 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
  1. Preheat your oven to 385 degrees.
  2. Place the diced ciabatta in a single layer on a baking sheet. Toast for about 20 minutes until golden and dry like a crouton.
  3. 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.
  4. 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.
  5. 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.
  6. Cook the veggies until softened, scraping any sausage goodness left in the pan.
  7. Add the veggies to the bowl with the sausage.
  8. When the bread is done toasting, add to the bowl as well.
  9. 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.
  10. Bake for 20-25 minutes until warmed through and the top is golden.
Recipe by LeMoine Family Kitchen at