Ciabatta Sausage Stuffing

  • Prep Time:
  • Start to Finish:
  • Servings: 10


1 large loaf ciabatta bread, cut into 1” cubes (8 cups)
1 lb bulk maple-flavored pork sausage
1/4 cup butter or margarine
1 1/2 cups onions, chopped  
1 1/2 cups apples, chopped and peeled 
1 cup Green Giant™ Fresh Celery, chopped  
2 Tbsp Green Giant™ Fresh Italian parsley, chopped
1 Tbsp Green Giant™ Fresh sage leaves, chopped
1/2 tsp salt
1/4 tsp coarse ground black pepper
2-2 1/2 cups Progresso® chicken broth (from 32 oz carton)


  1. Heat oven to 350°F. Spray 13” x 9” (3-quart) glass baking dish with cooking spray.
  2. On ungreased large cookie sheet, place bread cubes in single layer. Bake 20 minutes, stirring occasionally, until dry and lightly golden. Cool 15 minutes.
  3. Meanwhile, in a large skillet, cook sausage over medium heat 6-8 minutes or until no longer pink. With slotted spoon, remove sausage. Add 2 Tbsp of the butter to drippings in skillet. Add onions, apples and celery; cook 15 minutes, stirring occasionally, until tender. Remove from heat.
  4. In large bowl, toss apple mixture, parsley, sage, salt, pepper, sausage and bread cubes. Mix in 2 cups broth; add 1/2 cup more broth if mixture looks dry. Spoon stuffing into baking dish. Dot with remaining 2 Tbsp butter.
  5. Bake uncovered 40-45 minutes or until golden.