Tuscan sausage, kale & ciabatta stuffing served in a roasting dish

Tuscan sausage, kale & ciabatta stuffing

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 8-10

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

Nutrition: Per serving (10)
NutrientUnit
kcal339
fat22g
saturates7g
carbs21g
sugars5g
fibre3g
protein14g
salt0.8g
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Ingredients

Method

  • 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.

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    Rating: 5 out of 5.1 rating
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