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Recipe Detail Page
Italian Ciabatta, Fennel & Sausage Stuffing
Holiday 2010
Here’s a sausage stuffing that bursts with flavour with the addition of marinated artichokes, orange peel and leeks. Any crusty Italian bread will also work well.
Makes about 9 cups (2.25 L)
8 cups (2 L) dried ciabatta bread cubes
1/4 cup (50 mL) olive oil
3/4 lb (375 g) sweet or spicy Italian sausage
3 thin or 2 thick leeks
1 small fennel, cored and chopped
2 tsp (10 mL) fennel seeds
1/2 tsp (2 mL) hot chili flakes
6 oz (175 g) jar marinated artichokes, drained and chopped
1 red pepper, chopped
1/2 cup (125 mL) chopped Italian parsley
Finely grated peel of 1 small orange (optional)
2 tsp (10 mL) dried thyme leaves
1 to 2 tsp (5 to 10 mL) salt
1 to 11/4 cups (250 to 300 mL) chicken broth
1 Place bread in a large bowl. Heat oil in a large wide pan over medium heat. Remove sausage from casings and crumble into pan. Stir, keeping meat crumbly until sausage is nearly cooked. Meanwhile, discard dark green ends of leeks. Thoroughly wash white part of leeks and thinly slice. Add to sausage along with fennel, fennel seeds and chili flakes. Continue to stir until vegetables are tender, about 8 minutes.
2 Add to bread along with drained chopped artichokes, red pepper, parsley, orange peel, thyme, 1 tsp (5 mL) salt and broth. Stir. Stuffing should be moist but not wet. Drizzle in a bit more broth if needed. Taste and add more salt if needed. It is better to err on the side of over-seasoning.
3 Just before roasting turkey, stuff stuffing into cavity and back of turkey without packing too tightly. Or bake at 325°F (160°C) in covered baking dish until hot, 40 to 45 minutes.
Makes about 9 cups (2.25 L)
