Ingredients
- 3/4 pound ciabatta bread, sliced 1/2-inch thick
- 1 1/2 cups whole milk
- 2 pounds mild Italian sausage, casings removed
- 1 medium onion, chopped
- 1/2 cup finely chopped celery
- 1 cup chopped fresh parsley
- 1 medium shallot finely chopped
- Kosher salt
- Freshly ground black pepper
- 1 1/2 pounds Tuscan kale, ribs removed and leaves coarsely chopped
- 1 1/4 cups grated Parmesan reggiano cheese
- 2 tablespoons chopped fresh basil (or 1 1/2 teaspoons dried)
- 1 teaspoon chopped fresh sage (or 1/4 teaspoon dried)
- 1 teaspoon chopped fresh rosemary (or 1/4 teaspoon dried)
Directions
1. Place sliced bread in a shallow baking dish or bowl, and drizzle with milk to saturate. Let sit for 30 minutes, gently flipping occasionally to ensure even soaking.
2. Meanwhile, warm a large cast iron skillet medium-high heat. Add sausage and brown (10 -
15 minutes). Stir in the onion, shallot, celery, parsley and garlic along with a pinch of kosher
salt and several turns of black pepper. Cook until the onion and celery soften (5 to 8 minutes),
stirring occasionally. Add kale, and a pinch of kosher salt, cook until wilted
3. Using your hands, break up the bread into bite sized pieces, then place in a large bowl. Add
the sausage-kale mixture to the bowl along with the Parmesan cheese, basil, sage, rosemary,
and generously season to taste. Gently toss the mixture until all ingredients are evenly
incorporated. Spoon stuffing into a 9 by 13 baking dish.
4. Preheat an oven to 350°F. Bake uncovered until hot (at least 150° in center) and lightly
browned (25 - 30 minutes).