Chef Anthony De Palma

Ciabatta Bread Stuffing Recipe with Sauasage, Apple, Cranberry and Walnuts

If your like me, and really enjoy eating great homemade stuffing….  then make this recipe!!!!  You will never buy stuffing again!


Serves 6 TO 8




3   tablespoons unsalted butter

20 ounces ciabatta bread, bottom crust and ends trimmed and discarded

3   tablespoons extra-virgin olive oil

3   celery ribs, cut into ½-inch pieces

1   teaspoon salt

¼ teaspoon pepper

¾   pound, sweet or spicy Italian sausage, casings removed

2   large onions, cut into ½-inch pieces

2    ea granny Smith apples, unpeeled, cored and large-diced

½ cup dried cranberries

2    cups chicken broth

3   Tablespoons chopped fresh sage

3   Tablespoons chopped fresh parsley

¼   cup walnuts, toasted and chopped coarse




  1. Adjust oven rack to upper-middle position and heat oven to 450 degrees. Grease 13 by 9-inch baking dish with 1 tablespoon butter and set aside.
  2. Cut ciabatta into bite-size pieces (you should have about 12 cups) and place in a mixing bowl. Drizzle with oil and toss with spatula until oil is well distributed.
  3. Spread evenly on backing tray and toast in oven for 5 minutes. Stir bread, then continue to toast until edges are lightly browned and crisped, about 5 minutes longer. Transfer sheet to wire rack.
  4. Adjust oven to 350 degrees.
  5. Melt remaining 2 tablespoons butter in a large sauté pan over medium heat. Cook the sausage over medium heat for about 6-8 minutes, until browned and cooked through, breaking up the sausage with a fork while cooking.
  6. Add celery, salt, and pepper. Cook, stirring frequently, until celery begins to soften, 3 to 5 minutes. Add onions and cook until vegetables are soft but not browned, about 8 minutes. Add apples, cranberries and sage and cook until fragrant, about 1 minute.
  7. Add chicken stock and bring to simmer.
  8. Add vegetable mixture to bread with sage, parsley, thyme and walnuts, toss with spatula until well combined.
  9. Transfer stuffing mixture to prepared dish and spread into even layer. Bake for 20 minutes. Stir with spatula, turning crisp edges into middle, and spread into even layer. Continue to bake until top is crisp and brown, about 10 minutes longer.




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