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

Tuscan sausage, kale & ciabatta stuffing

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(1 ratings)

Prep: 20 mins Cook: 50 mins


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 and extra info

Nutrition: Per serving (10)

  • kcal339
  • fat22g
  • saturates7g
  • carbs21g
  • sugars5g
  • fibre3g
  • protein14g
  • salt0.8g


  • 270g loaf ciabatta, torn into chunks
  • 350ml milk



    One of the most widely used ingredients, milk is often referred to as a 'complete' food…

  • 4 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 onions, finely chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 heaped tsp fennel seeds
    Fennel seeds

    Fennel seeds

    feh-nell seeds

    A dried seed that comes from the fennel herb, fennel seeds look like cumin seeds, only greener,…

  • pinch of chilli flakes (optional)
  • 4 garlic cloves, grated
  • 3 large handfuls cavolo nero or kale, de-stalked and shredded
    Cavolo nero

    Cavolo nero

    ca-voll-oh nee-ro

    A loose-leafed cabbage from Tuscany, Italy. The leaves are a very dark green, almost black,…

  • 8 x good-quality pork sausages, meat removed from their skins
  • 50g pine nuts, toasted
  • 85g grated parmesan



    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

  • handful flat-leaf parsley, chopped
  • large rosemary sprig, finely chopped
  • 1 lemon, zested



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 1 egg, beaten



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…


  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.

  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.

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Comments, questions and tips

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26th Dec, 2018
Came across this recipe just before Christmas and because all my family love their green veg decided to make it as a change from my usual stuffing. That’s another one from Good Food, apricot and hazelnut which is my favourite. So made this one, it’s easy except for buying the pine nuts which clearly aren’t very popular around here. Managed to ruin the first batch by toasting to the point of destruction but that was the only hitch. It was so worth the effort this a wonderful stuffing and the recipe produces a large amount. We always have two different ones so half of this has gone in the freezer for another day.
Jo Foreman's picture
Jo Foreman
21st Dec, 2019
If this is made ahead and frozen would you cook from frozen or defrost?
lulu_grimes's picture
23rd Dec, 2019
Hello, We haven't tested freezing this but in theory you should be able to. Cook it the first time and then freeze it, defrost and then heat it through and crisp the top. I hope this helps.
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