Monday, November 14, 2016

Ciabatta and Sausage Dressing

Ciabatta and Sausage Stuffing
In my family the celebration of Thanksgiving has always been centered around family, friends and a table full of food. Growing up it was a time when my grandmother (Mimi) made her famous apple and pumpkin pies. Her pie crust was legendary and the left over bits and pieces would be baked separately with a little sprinkling of sugar and cinnamon. There would be a turkey, a ham and my grandmothers goulash. Mimi always made the best dressing too and it was always baked in a separate dish on the side. There was a large table for the adults and a couple of card tables for us kids. We were a loud and boisterous group.

I still yearn for the recipes of my childhood. Mimi never wrote a recipe down, and when asked it was; “always just a little of this and a little of that”, nothing was ever measured. In that spirit every year I fixate on a certain dish. This year it is the dressing, it’s the one dish that I make that is never quite right. Too soggy, too much bread, too spicy, not enough herbs, you get the picture. Which leads me to this recipe……

The recipe I used is straight forward and simple, the way Mimi cooked and baked, right from the heart. This rustic dressing is from Thomas Keller’s Bouchon Bistro in Yountville, CA. It is this holiday and restaurant that Mr. Keller and his staff volunteer and serve a Thanksgiving feast to the local veterans and their families. Crusty ciabatta bread holds up wonderfully with the fresh herbs, the trinity of onions, carrots and celery and the sweet sausage.

Some years ago I realized that there is no such thing as a perfect meal. What I perceived as a child was what I saw and felt being around a close knit family that loved being together. It is this tradition that will keep our family happy and optimistic in this year, this holiday. Take care!


yield: 6 to 8print recipe

Ciabatta and Sausage Stuffing

prep time: 25 MINScook time: 30 MINStotal time: 55 mins
Crusty ciabatta bread holds up wonderfully with fresh herbs, the trinity of onions, carrots and celery and the sweet sausage to make a rustic holiday dressing.

INGREDIENTS:

  • 3 tablespoons unsalted butter, divided
  • 1 pound of sweet or hot Italian sausage
  • 2 carrots, cut into 1/4 inch coins
  • 2 stalks celery, cut into 1/4-inch slices
  • 1 small onion, diced about 1/4 pieces
  • 2 cups turkey broth
  • 1/3 cup olive oil
  • 1 handful of fresh flat-leaf parsley, leaves only, chopped
  • 2 tablespoons fresh rosemary, coarsely chopped
  • 2 tablespoons sage, coarsely chopped
  • 1 12 ounce-loaf ciabatta bread, cut into 1 inch pieces
  • Salt and pepper to taste

INSTRUCTIONS:

  1. Preheat oven to 375°.
  2. Melt 1 tbsp. butter in a large heavy skillet over medium-high heat. Cook sausage, breaking up meat into pieces with a large wooden spoon, until browned, about 8 to 10 minutes. Transfer sausage into a large bowl, set aside.
  3. Add remaining butter to skillet and sauté carrots, celery and onions until tender about 5 to 8 minutes, transfer to sausage bowl. Add stock, oil, parsley, rosemary, sage, salt and pepper. Stir together. Now add bread, toss to combine.
  4. Spread mixture into a 9" by 13" baking dish. Bake until golden brown about 30 to 35 minutes.
Created using The Recipes Generator
Cheri Savory Spoon
Cheri Savory Spoon

Mysavoryspoon was first started in 2010 as a way to journal recipes that I had collected from cookbooks, magazines, family and friends. Most everything was savory, using legumes and whole grains. Along the way I discovered a love for baking. Now a couple times a month you might see some type of sweet pie or treat.

43 comments:

  1. Oh yum, I would love to try this, especially cos I've never tried Thanksgiving dishes before, Happy Holidays:)

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    1. Hi Natalia, your corn rolls that I saw on your blog today would be perfect for Thanksgiving.

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  2. My grandmother was the same way -- oh...a little of this and a little of that...! That's just how it used to be. This dressing looks absolutely wonderful with that crust ciabatta bread!

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    1. Thanks Marcie, yes it seems like that is the way it was, I have recipes from my mom but they are not from hers.

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  3. I'm sure your family will love the Thanksgiving dishes gracing your table Cheri, as well as instilling fond memories and loving hearts among all.

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  4. This is something new to me. Looks so delicious!

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  5. Cheri:

    I love your thoughts about Thanksgiving. Despite the fact that you are a marvelous cook, the holiday is about family and connection. That's what makes it perfect.

    And your stuffing looks amazing.

    May you and your family have a blessed holiday.

    D

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    1. Thanks Dena, happy Thanksgiving to you and your family!

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  6. Wow now this is a real show stopper! Love this stuffing, wish I could enjoy this right away. I want this so bad!

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    1. Thanks Anu, a little stuffing is good on a turkey sandwich with cranberry sauce;)

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  7. Oh, you are so right, Cheri! The best part about meals is the memory that comes along with them. I remember gathering for Thanksgiving at my Grandmother's house, too. It was crazy...something like 20+ people crammed in there. But the memories! This dressing sounds amazing, and I would love to dig into it for Thanksgiving this year. Great call on the ciabatta!

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    1. Thanks David, Yes that is exactly how it used to be.

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  8. Ahhhh memories make everything taste better, don't they? I love the use of ciabatta in the dressing, and the sausage would make it a meal in itself! Yum!

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  9. I would be just like your grandmother if I didn't blog, never writing down a recipe :) Now I measure and weigh everything. Well, at least if I'm cooking for the blog. This dressing sounds wonderful, I know the ciabatta would add a wonderful texture!

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    1. That is so funny Chris, thanks goodness you do because I love your recipes.

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  10. I feel you! I can never get the stuffing right either. I love the stuff but no one but me really loves it so now I just don't make it. (I even like the boxed stuff 😳)
    Like your grandmother, my mother didn't leave any of her recipes. We never expected her to pass awa y so young so I never took the time to get her recipes. I regret that now. Like you I take one recipe and play with it until it tastes like my childhood.
    This looks fabulous, Cheri. Maybe I'll attempt stuffing again.

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    1. So sorry about your mom Nazneen. I like the boxed stuff too;)

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  11. Looking yummy ♥ Happy Tuesday, Cheri ♥

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  12. Your dressing sounds delicious! Meals are all perfect to me when eating with loved ones and friends. And Thanksgiving is one of the special ones. Thanks for the recipe, a must try!

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    1. you are so right Pam, Thanksgiving is veery special.

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  13. It looks and sounds delicious! Thank you so much for sharing. :)

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  14. I love reading about your memories. Thank you for sharing this one, and the recipe.

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    1. Thanks Tandy, those were some wonderful times.

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  15. I love food memories and so many of our recipes are gone forever too. I would make this for Thanksgiving and love every bite but my family would disown me. They don't want anything but cornbread dressing - sheesh. Guess I'll have to make it for one of our monthly family Sunday suppers! Thanks for sharing Cheri.

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    1. Hi Tricia, you are such a great cook I bet your cornbread dressing taste amazing!

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  16. It's fun to cook without measuring! And I usually do -- except, of course, when I'm writing a recipe. :-) Anyway, this looks terrific! Wonderful combo of textures and flavors. Thanks!

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    1. Thanks John, I beleive the ciabatta helped.

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  17. Such great memories you must have, Cheri...well said! I love that Thanksgiving gives us these moments of togetherness to look forward to and be in. Having some tasty dishes on the table - like this stuffing - doesn't hurt either! ; )

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    1. Thanks Monica, making memories are so important to me now, certainly not when I was a child.

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  18. I love Thomas Keller's recipes and I may just have to use his stuffing this year. I just throw stuff together and hope it turns out OK---maybe a little more precision is in order??? Thanks for sharing!!

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  19. Love your use of crusty ciabatta bread in this recipe. My favorite part of stuffing are the crusty bits on the edges and top.

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  20. Mmmmm. Such a heartfelt post...You are so wise and so right. It's not the food but the loving associations with those who have gathered to break bread...or eat stuffing with us! Your Mimi sounds a lot like my Nona who also was a fabulous cook...And, yes, a pinch of this and that and bake! Bravo to Mr. Keller for his good heart. And bravo to you Cheri for your care-filled ciabatta and sausage deliciousness =)

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  21. Even though we aren't having turkey, this would be a great side to our pork roast! (Pork with pork - ¿Porque no?) It would be worth making it on its own, actually - a terrific main course!

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  22. This is a stuffing I would love! I am not in charge of stuffing for Thanksgiving, but I will be making this for when the husband and I have our own little Thanksgiving.
    Intrigued about the Thanksgiving goulash :)

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