Tuscan sausage, kale & ciabatta stuffing

Name: Tuscan sausage, kale & ciabatta stuffing
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: Serves 8-10
Ingredients: 270g loaf ciabatta torn into chunks; 350ml milk; 4 tbsp olive oil; 2 onions finely chopped; 1 heaped tsp fennel seeds; pinch of chilli flakes (optional); 4 garlic cloves grated; 3 large handfuls cavolo nero or kale, de-stalked and shredded; 8 x good-quality pork sausages meat removed from their skins; 50g pine nuts toasted; 85g grated parmesan; handful flat-leaf parsley chopped; large rosemary sprig finely chopped; 1 lemon zested; 1 egg beaten

Good Food team

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Serves 8-10

Easy

Prep: 20 mins

Cook: 50 mins

A star rating of 4.5 out of 5.2 ratingsRate

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Prep this sausage, kale and bread stuffing up to two days in advance, then bake on the day. If your favourite part of stuffing is the crispy bits, you’ll love this recipe

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Ingredients

Nutrition

Units:

MetricUS

270g loaf ciabatta

torn into chunks
350ml milk
4 tbsp olive oil
2 onions

finely chopped
1 heaped tsp fennel seeds
pinch of chilli flakes

(optional)
4 garlic cloves

grated
3 large handfuls cavolo nero

or kale, de-stalked and shredded
8 x good-quality pork sausages

meat removed from their skins
50g pine nuts

toasted
85g grated parmesan
handful flat-leaf parsley

chopped
large rosemary sprig

finely chopped
1 lemon

zested
1 egg

beaten

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Nutrition: Per serving (10)

kcal339
fat22g
saturates7g
carbs21g
sugars5g
fibre3g
protein14g
salt0.8g

Method

step 1

Soak all but one handful of the bread chunks in the milk and set aside. Heat the oil in a large non-stick pan and cook the onions with the fennel and chilli flakes (if using) for 10 mins until softened. Add the garlic and the cavelo nero or kale and cook for 5 mins until softened, adding more oil if needed. Leave to cool.
step 2

Tip the onion mixture and the remaining ingredients (aside from the handful of bread) into a large bowl, season generously and use your hands to scrunch everything together really well. Scatter the stuffing into a shallow roasting tin or baking dish. Can be kept in the fridge for up to two days before baking. Top the stuffing with the remaining torn bread. To cook, heat oven to 220C/200C fan/gas 7 and bake for 30-35 mins until the top is crispy.

RECIPE TIPS

WANT TO KEEP IT SIMPLE?

Cavolo nero or kale work beautifully in this dish, but if you prefer your stuffing to be just meat and bread, simply leave it out.

Recipe from Good Food magazine, November 2018

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A star rating of 4.5 out of 5.2 ratings

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