Rustic Ciabatta Stuffing
with Root Vegetables & Herb Sausage
- 2 ciabatta
- 1 Not-Chick'n™ Bouillon Cube
- 1 yellow onion
- 1 celery stalk
- 2 garlic cloves
- 2 links Field Roast® Apple Sage Sausage
- 8 oz root vegetable blend
- 1 tbsp vegan butter
- 2 tbsp olive oil*
- 1 cup water*
- salt and pepper*
- *Not included
- For full ingredient list, see Nutrition
- 8x8 baking dish
- Large skillet
- Small saucepan
- Baking sheet
Preheat the oven to 275°F. Tear the ciabatta into 1 inch pieces. Spread the bread evenly on a baking sheet. Bake until completely dry, about 20 minutes. Rotate the tray and stir the bread several times while baking. Remove from oven and cool.
Preheat the oven to 400°F. Combine the bouillon with 1 cup water in a small saucepan over high heat. Bring the stock to a boil, reduce heat to low, and simmer until step 4. Peel and finely dice the onion. Trim and finely dice the celery. Peel and mince the garlic. Remove the plastic and crumble the sausage into 1 inch pieces.
Place a large skillet over medium-high heat with 1 tbsp olive oil. Once hot, add the crumbled sausage and cook until browned in places, about 2 to 4 minutes. Add diced onion, celery, and minced garlic, and cook, stirring frequently, until the onion softens, about 2 to 3 minutes.
Add the root vegetable blend to the skillet and cook, stirring occasionally, until softened, about 10 minutes. Stir in the butter and transfer the sausage vegetable mixture to a large mixing bowl. Gently fold the stock and ciabatta into the bowl until evenly mixed. Season to taste with salt and pepper.
Coat the inside of an 8x8 baking dish with 1 tbsp olive oil and transfer the mixture to it. Cover tightly with aluminum foil and bake until hot, 20 to 30 minutes. Remove foil and continue baking until golden brown and crisp on top, about 10 minutes more. Remove from oven and cool for 5 minutes. Serve the rustic ciabatta stuffing family-style.