Ciabatta Bread Stuffing

What’s your favorite Thanksgiving side dish? For me, it’s always stuffing, especially this homemade bread stuffing that’s been in my family for years. There are countless ways to make stuffing, but this classic bread version will always be my favorite.

In my family, we make the broth from scratch using the turkey neck, then shred the tender meat to mix into the stuffing. You can easily substitute chicken broth and shredded chicken if you prefer a quicker option.

As you prepare it, taste the mixture along the way to adjust the seasoning. Since broth already contains salt, you may not need to add much more. And because nothing in this recipe is raw, you can safely taste-test as you go to make sure every bite is perfectly seasoned.

Ingredients:

  • Good quality crusty Italian bread like ciabatta, 1 big loaf cut into small cubes

  • 1 cup (or little more if needed) chicken (or turkey) broth

  • ½ cup finely shredded/chopped chicken thighs (or turkey neck made from the broth)

  • 4-5 stalks of celery, finely chopped 

  • 6 scallions, finely chopped 

  • 1 bunch of fresh parsley, finely chopped

  • 1 stick of butter

  • 1 tbsp ground sage

  • 1 tbsp ground thyme

  • 1 tbsp poultry seasoning

  • 1 tsp ground black pepper

  • 1 tsp salt, or more to taste

Instructions:

To prepare croutons-

  1. Fill one baking sheet of the cubed bread. Sprinkle with thyme and sage. Preheat oven to 350. Once oven is hot, turn the oven off and then place the baking sheet in the oven. Let them sit in the oven until they are toasted. Do not over toast or burn. Make sure they are fully dried out. They can stay in the oven untouched for 1-2 days. Then transfer them to a Ziplock baggie until you are ready to use. 

To prepare stuffing-

  1. Preheat oven 350.

  2. Place all the bread cubes in a large bowl. Set aside.

  3. Place shredded chicken or turkey into a bowl. Set aside.

  4. Melt butter in a large pan over low heat. Add celery, scallions, parsley, ground sage, ground thyme, black pepper, salt and poultry seasoning. Stir and saute until everything softens and becomes translucent. If it becomes dry, add a little more butter. This mixture should be very soft and fragrant. Remove from heat.

  5. Use a spatula to pour the entire mixture over bread cubes, clean out the pan so all the drippings go onto the bread. Then, add the chicken and broth mixture. Start to toss to combine well. Little by little, add broth if it is dry. Use enough to get them wet, but not soaked. The mixture should definitely be moist. It shouldn’t look like it is swimming in the broth, but just wet enough.

  6. Transfer into a baking dish, cover loosely with foil then bake for 30 minute or until evenly hot. 



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Chicken, TurkeyDanielle SimoneComment