Prep 20 mins
Cook 1 hr 30 mins
If you make your own ciabatta this is a great way to use some that might otherwise go stale. It is a wonderfully textured stuffing suitable for everyday events as well as the holidays
- 1 loaf ciabatta bread, cubed (3/4"-1", 1 pound loaf)
- 1 tablespoon vegetable oil
- 6 cloves garlic, minced
- 2 onions, chopped
- 1⁄2 bunch celery, chopped
- 1 (8 ounce) package button mushrooms
- 2 tablespoons ground sage
- 1 teaspoon dried thyme
- 1 teaspoon dried marjoram
- 1 teaspoon salt
- 1⁄2 teaspoon fresh ground pepper
- 8 cups cubed cornbread (3/4 to 1 inch)
- 1⁄2 cup pine nuts, if desired
- 3 eggs, beaten
- 2 -3 cups apple juice
- Heat oven to 400°F.
- Spread cubed ciabatta on 17x12x1-inch pan.
- Bake 15 to 20 minutes or until light golden brown.
- Reduce oven temperature to 350°F.
- Heat oil in large skillet over medium-high heat until hot.
- Add garlic, onions, celery, mushrooms, sage, thyme, marjoram, salt and pepper.
- Cook 6 to 8 minutes or until vegetables are softened.
- Place toasted ciabatta and cornbread in large bowl.
- Add vegetables, pine nuts and eggs; stir to combine.
- Add apple juice, 1 cup at a time, until stuffing is moistened but not soggy.
- Spoon stuffing into 13x9-inch baking dish; bake at 350F for 1 hour or until light golden brown on top and thoroughly heated in center.
This recipe is really great. I would use 3 cups of apple juice instead of 2 because it was just a little too dry, otherwise it was very good.