Larder Ciabatta Stuffing with Sausage, Kale and Dried Cranberries
Founders of Larder Baking Co., legendary L.A. chef Suzanne Goin and master baker Nathan Dakdouk, are the masterminds behind our ciabatta stuffing mix seasoned with rosemary and thyme. Adding sautéed sausage, slivered kale, sweet-tart dried cranberries and crunchy pecans to the stuffing mix results in a savory, full-flavored dish with a pop of fresh color and flavor.
Ingredients:
- 2 Tbs. extra-virgin olive oil
- 1/2 lb. (250 g) mild Italian sausage, casings removed
- 2 yellow onions, diced
- 3 celery stalks, diced
- Kosher salt and freshly ground pepper
- 1 large bunch Tuscan kale, stems removed and leaves coarsely chopped
- 1 package Larder Baking Co. Rosemary Thyme Ciabatta Stuffing
- 1/2 cup (3 oz./90 g) dried cranberries
- 3 cups (24 fl. oz./750 ml) chicken or turkey stock, warmed
- 1/2 cup (60 g) coarsely chopped toasted pecans
Directions:
Preheat an oven to 375F (190°C). Butter a 9-by-13-inch (23-by-33-cm) baking dish.
In a large sauté pan over medium heat, warm the olive oil. Crumble the sausage into the pan and cook, breaking up any clumps with a spoon, until well browned and cooked through, 5 to 7 minutes. Remove the pan from heat. Using a slotted spoon, transfer the cooked sausage to a very large bowl.
Return the pan to the stove over medium-high heat. Add the onions, celery, 1/2 tsp. salt and pepper to taste and sauté until the onion is soft and beginning to color slightly, 8 to 10 minutes. Add the kale and cook, stirring, until it is just wilted. Transfer the kale mixture to the bowl with the sausage.
Add stuffing mix and cranberries to the bowl with the kale and sausage and toss until well combined. Stir in the stock 1/2 cup (4 fl. oz./125 ml) at a time, tossing the mixture constantly, making sure the stock is completely absorbed into the croutons 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 the pecans.
Transfer the stuffing mixture to the prepared baking dish. Cover the dish with a buttered sheet of aluminum foil and bake for 25 minutes. Remove the foil and continue baking until the top is golden brown and crisp, about 20 minutes more. Let rest 10 minutes before serving. Serves 10 to 12.
Williams Sonoma Test Kitchen