Tuscan sausage, kale & ciabatta stuffing recipe | Good Food
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
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.bbcgoodfood.com.
Ingredients
- 270g loaf ciabatta torn into chunks
- 350ml milk
- 4 tbsp olive oil
- 2 onions finely chopped
- 1 heaped tsp fennel seeds
- pinch of chilli flakes (optional)
- 4 garlic cloves grated
- 3 large handfuls cavolo nero or kale, de-stalked and shredded
- 8 x good-quality pork sausages meat removed from their skins
- 50g pine nuts toasted
- 85g grated parmesan
- handful flat-leaf parsley chopped
- large rosemary sprig finely chopped
- 1 lemon zested
- 1 egg beaten
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