Rosemary Thyme Ciabatta Larder Baking Co. Stuffing
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Founders of Larder Baking Co., legendary L.A. chef Suzanne Goin and master baker Nathan Dakdouk create artisan breads served in Southern California's top restaurants. They are also the masterminds behind our rosemary thyme stuffing mix. Great for turkey, chicken or pork roasts, this organic blend is crafted from toasted cubes of hearth-baked ciabatta, seasoned with fragrant rosemary, thyme and other classic Italian herbs. Follow our recipe (on Recipe tab) or use this versatile blend as a foundation for your own signature creations. To learn how to make Suzanne Goin's signature stuffing with sausage and kale, visit us online at williams-sonoma.com/larder.
- 1 lb. (makes 10 to 12 servings).
- Made in USA.
- 1 lb. (makes 10 to 12 servings).
- Organic wheat flour, organic sunflower oil, yeast, salt, organic thyme leaf, organic rosemary, organic honey, organic lemon peel, organic ancho chili, organic olive oil.
- Contains wheat/gluten. This product is prepared and packaged using machines that may come in contact with milk, soy.
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Ciabatta Stuffing with Sausage, Kale, Dried Cranberries and Pecans
2 Tbs. extra-virgin olive oil
1/2 lb. (250 g) mild Italian sausage, casing removed
2 yellow onions, diced (about 2 cups)
2 to 3 celery stalks, diced (about 1 cup)
Kosher salt and freshly ground pepper
1 bunch Tuscan kale, stems removed and leaves coarsely chopped
1 package ciabatta stuffing mix
1/2 cup (90 g) dried cranberries
3 cups (750 ml) chicken stock, warmed
1/2 cup (60 g) chopped pecans
Preheat oven to 375°F (190°C). Butter a 9-by-13-inch (23-by-33-cm) baking dish.
Return pan to stove over medium-high heat. Add onions, celery, 1/2 tsp. salt and pepper to taste and sauté until onion is soft and beginning to color slightly, 8 to 10 minutes. Add kale and cook, stirring, until it is just wilted. Pour kale mixture into bowl with sausage.
Add stuffing mix and cranberries to bowl and toss until well combined. Stir in stock 1/2 cup (125 ml) at a time, making sure it is completely absorbed and does not pool in the bottom of the bowl. Taste a crouton; it should be moist throughout but not mushy. You may not need all of the stock. Stir in pecans.
Transfer stuffing mixture to prepared baking dish. Cover with a buttered sheet of foil and bake for 25 minutes. Remove foil and continue baking until top is golden brown and crisp, about 20 minutes more. Let rest 10 minutes before serving.
Serves 10 to 12
Williams Sonoma Test Kitchen