Rustic Ciabatta Stuffing
with Root Vegetables & Herb Sausage
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- 2 ciabatta rolls
- 1 Not-Chick'n™ Bouillon Cube
- 1 onion
- 1 celery stalk
- 2 cloves garlic
- 2 links Field Roast® Apple Sage Sausage
- 8 oz root vegetable blend
- 1 tbsp vegan butter
- 2 tbsp olive oil*
- salt and pepper*
- *Not included
- For full ingredient list, see Nutrition
Preheat the oven to 275°F. Hand tear the ciabatta bread into 1 inch pieces. Spread bread on a baking sheet and bake until completely dried, about 20 minutes. Allow the dried bread to cool. TIP: If you dried out the ciabatta the previous night you can skip this step.
Increase oven heat to 400°F. Combine the bouillon cube with 1 cup of water in a small saucepan and heat on high until chick’n stock boils, then reduce heat to low. Peel and finely dice the onion. Trim and finely dice the celery. Peel and mince the garlic. Remove sausage from casing and crumble into 1 inch pieces with your hands.
Place a large skillet over medium-high heat and add 1 tbsp olive oil. Once hot, add the crumbled sausage and cook until browned in places, about 3 to 5 minutes. Add the diced onion, celery, and minced garlic, and cook, stirring frequently, until onion has softened, about 2 to 3 minutes.
Add the root vegetable blend to the skillet and cook, stirring occasionally, until vegetables are softened, about 10 minutes. Stir in the butter and transfer the sausage vegetable mixture to a large mixing bowl. Add the prepared chick’n stock, baked ciabatta cubes, and fold gently until evenly mixed. Season to taste with salt and pepper.
Coat the inside of an 8x8 baking dish with 1 tbsp olive oil. Pour the stuffing into the baking dish, cover tightly with aluminum foil, and bake until set, about 25 to 30 minutes. Remove foil and continue baking until golden brown and crisp on top, about 10 minutes longer. Remove from the oven, let cool for 5 minutes. Serve rustic ciabatta stuffing family-style. TIP: “Set” means that the stuffing is cooked throughout and won’t jiggle when you shake the dish.