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


  1. Preheat oven to 350°F.
  2. 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
  3. 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.
  4. Remove the sausage into the large bowl with the ciabatta cubes and add an additional 1 tbsp of olive oil to the pan.
  5. Add the onion, celery, fennel and swiss chard stems. Sauté over medium-high heat until softened, 10-15 minutes.
  6. Remove vegetables and add to large bowl with the ciabatta cubes.
  7. 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.
  8. Add the Swiss chard leaves and sauté until wilted, about 4-5 minutes.
  9. Once wilted, add the swiss chard to large bowl with ciabatta cubes and cooked vegetables.
  10.  Add chopped rosemary, thyme and sage to large bowl.
  11. 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.
  12. 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.

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