Tuscan sausage, kale & ciabatta stuffing

Method 1

Ingredients

270g loaf ciabatta

torn into chunks

350ml milk

4 tbsp olive oil

2 onions

finely chopped

1 heaped tsp fennel seeds

pinch of chilli 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

Soak all but one handful of the bread chunks in the milk and set aside. Heat the oil in a large non-stick pan and cook the onions with the fennel and chilli flakes (if using) for 10 mins until softened. Add the garlic and the cavelo nero or kale and cook for 5 mins until softened, adding more oil if needed. Leave to cool.

step 2

Tip the onion mixture and the remaining ingredients (aside from the handful of bread) into a large bowl, season generously and use your hands to scrunch everything together really well. Scatter the stuffing into a shallow roasting tin or baking dish. Can be kept in the fridge for up to two days before baking. Top the stuffing with the remaining torn bread. To cook, heat oven to 220C/200C fan/gas 7 and bake for 30-35 mins until the top is crispy.

RECIPE TIPS

WANT TO KEEP IT SIMPLE?

Cavolo nero or kale work beautifully in this dish, but if you prefer your stuffing to be just meat and bread, simply leave it out.

Method 2

Ingredients:

- 1 lb Tuscan sausage

- 1 large bunch kale, stems removed and chopped

- 1 loaf ciabatta bread, cut into cubes

- 1 onion, chopped

- 2 cloves garlic, minced

- 1/2 cup chicken broth

- 1/4 cup grated Parmesan cheese

- 2 tbsp olive oil

- Salt and pepper to taste

Instructions:

1. Preheat oven to 350°F (175°C).

2. In a large skillet, heat olive oil over medium heat. Add sausage and cook until browned, breaking it into pieces with a spoon.

3. Add onion and garlic to the skillet and cook until translucent.

4. Add chopped kale and cook until wilted.

5. In a large bowl, combine the sausage mixture with cubed ciabatta bread. Pour in chicken broth and mix well.

6. Transfer the mixture to a baking dish and top with grated Parmesan cheese.

7. Cover the baking dish with foil and bake for 25-30 minutes.

8. Remove the foil and bake for an additional 10-15 minutes, or until the top is golden brown.

9. Serve and enjoy your Tuscan sausage, kale & ciabatta stuffing!

Comments

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