Herb Stuffing with Italian Sausage and Swiss Chard
1 large loaf of ciabatta, cut into 1” cubes (should be about 16 cups)
3 tbsp olive oil, divided
3 links of sweet Italian sausage, removed from casing (about ¾ pound)
1 medium onion, diced
2 ribs of celery, diced
1 fennel bulb, diced
2 large bunches of Swiss chard, stems removed from leaves, stems finely chopped, leaves roughly chopped
3 cloves of garlic, minced
1 tsp crushed red pepper flakes
1 tbs chopped rosemary
2 tbs chopped thyme
2 tbs chopped sage
3 eggs, lightly beaten
1-2 cups chicken broth
1½ cup grated Parmigiano Reggiano
- Preheat oven to 350°F.
- Cut ciabatta into 1” cubes. Toast the cubes of ciabatta in oven for 10-15 minutes or until golden brown in color. Remove ciabatta cubes and place in a very large bowl
- In a large sauté pan add 1 tbsp of olive oil. Add the sweet Italian sausage and sauté over medium-low heat allowing the sausage to render any fat. Cook for 8-10 minutes or until sausage is cooked through.
- Remove the sausage into the large bowl with the ciabatta cubes and add an additional 1 tbsp of olive oil to the pan.
- Add the onion, celery, fennel and swiss chard stems. Sauté over medium-high heat until softened, 10-15 minutes.
- Remove vegetables and add to large bowl with the ciabatta cubes.
- Add an additional 1 tbsp of olive oil to the same large sauté pan. Add garlic and crushed red pepper flakes and sauté for 1-2 minutes on medium-high heat.
- Add the Swiss chard leaves and sauté until wilted, about 4-5 minutes.
- Once wilted, add the swiss chard to large bowl with ciabatta cubes and cooked vegetables.
- Add chopped rosemary, thyme and sage to large bowl.
- Add the eggs, 1 cup of chicken broth and 1 cup of Parmigiano Reggiano to the large bowl with ciabatta cubes and vegetables. Mix well. If the stuffing is a little dry add the additional cup of chicken broth.
- Pour the stuffing mixture into a greased 9x12 baking dish. Top with remaining ½ cup of Parmigiano Reggiano and bake for 30 minutes until golden brown on top and warmed through.