Ciabatta and Sausage Stuffing

This rustic stuffing from Thomas Keller's Bouchon Bistro is made with crusty Italian bread and laced with fresh herbs, aromatics, and sausage.


    •  3 tbsp. unsalted butter
    •  10 oz. bulk sweet or hot breakfast sausage, casing removed
    •  1 carrot, cut into 1/4" dice
    •  1 small yellow onion, cut into 1/4" dice
    •  1 stalk celery, cut into 1/4" dice
    •  2 cups turkey or chicken stock
    •  13 cup olive oil
    •  2 tbsp. roughly chopped parsley, plus more for garnish
    •  2 tbsp. roughly chopped rosemary
    •  2 tbsp. roughly chopped sage
    •  1 (12-oz.) loaf ciabatta bread, cut into 1" pieces
    •  Kosher salt and freshly ground black pepper, to taste


1.Heat oven to 375°. Melt 1 tbsp. butter in a 12" skillet over medium-high. Cook sausage, stirring and breaking up meat into medium pieces, until browned, 8–10 minutes. Transfer sausage to a large bowl; set aside. Add remaining butter to skillet; cook carrot, onion, and celery until soft, 5–7 minutes, and transfer to bowl with sausage. Add stock, oil, parsley, rosemary, sage, bread, salt, and pepper to bowl; toss to combine. Spread evenly in a 9" x 13" baking dish. Bake until golden brown and bread is slightly crisp on top, 30–35 minutes. Garnish with more parsley, if you like.

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