Tuscan sausage, kale & ciabatta stuffing

ByEditorial Staff January 30, 2024January 30, 2024

Make this sausage, kale, and bread stuffing up to two days in advance, after then bake on the day. If your most liked part of stuffing is the crispy bits, you’ll love this delicious dish.

Prep: 20 mins
Cook: 50 mins
Easy
Serves: 8-10

Ingredients

270g loaf ciabatta, torn into chunks
350ml milk
4 tbsp olive oil
2 onions, finely chopped
1 heaped tsp fennel seeds
pinch of chili flakes (optional)
4 garlic cloves, grated
3 large handfuls cavolo nero or kale, de-stalked and shredded
8 x good-quality pork sausages, meat removed from their skins
50g pine nuts, toasted
85g grated parmesan
handful flat-leaf parsley, chopped
large rosemary sprig, finely chopped
1 lemon, zested
1 egg, beaten

Step: 1 Dip all but one handful of the bread chunks in the milk and put aside. Warm up the oil in a large non-stick pan and fry the onions with fennel and chili flakes (optional) for about 10 mins till softened. Add cavelo nero or kale and the garlic and cook for 5 mins till softened, add more oil if needed. Let it cool.

Step: 2 Spike the onion mixture and the remaining ingredients (apart from the handful of bread) into a large deep bowl, season liberally, and use your hands to crinkle everything well together. Drive the stuffing into a slight roasting tin or baking tray. (This can be kept in the fridge for almost two days before baking). To stuff the top use remaining torn bread. To cook, warm up the oven to 220C/200C fan/gas 7 and bake for 30-35 mins till the top becomes crispy.