TUSCAN SAUSAGE, KALE & CIABATTA STUFFING

Tuscan sausage, kale & ciabatta stuffing image

Prep this sausage, kale and bread stuffing up to two days in advance, then bake on the day. If your favourite part of stuffing is the crispy bits, you'll love this recipe

Provided by Good Food team

Time 1h10m

Yield Serves 8-10

Number Of Ingredients 15

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

Steps:

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.
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.

Nutrition Facts : Calories 339 calories, Fat 22 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 14 grams protein, Sodium 0.8 milligram of sodium