Monday, October 8

Herbed Ciabatta Stuffing



Thanksgiving is the best food day of the year and stuffing is by far my favorite dish. I get a craving for it all the time and couldn't wait another month to have some, so I decided to make my own mini-Thanksgiving meal over the weekend. A lot of people (my family included) use some sort of boxed mix to make stuffing, but using day old bread is even better. The dried ciabatta gets tossed with soft buttery vegetables and tons of fresh herbs for a nostalgic taste that everyone will love. I like to spread it out in a large, shallow baking dish so that each bite has crispy top and soft center.


Herbed Ciabatta Stuffing:*
  • Cut 1 day-old large ciabatta bread into 1" cubes and arrange in a single layer on a baking sheet.
  • Place in a 350F oven and cook for 10-20 minutes, or until bread is dry and crusty but not toasted.
  • Let the bread cool and place in a large mixing bowl.
  • Meanwhile, melt 1/2 stick butter in a large skillet and add in 4-5 stalks diced celery and 1 large diced onion.
  • Cook vegetables for 7-10 minutes, or until soft and translucent, then add in 2 tbsp. minced fresh thyme and 2 tbsp. minced fresh oregano. Turn off heat and let cool.**
  • Add the vegetables to the bowl with the bread and toss to combine. Season with salt and pepper.
  • In another small bowl, whisk together 1 egg, 1 c. low-sodium chicken broth, salt, and pepper.
  • Pour the egg-broth mixture into the bread and toss so that the bread absorbs all the liquid.
  • If the stuffing looks a little dry, add some more stock.
  • Place stuffing in a large, buttered baking dish and place in a 350F oven.
  • Cook for 45-55 minutes, or until top is golden brown.
  • Let cool for a few minutes, then serve.

Serves four - six
*Adapted from this Bon Appetit recipe.
**Can be done one day ahead of time and kept in the fridge.