Italian Sausage Ciabatta Stuffing
Stuffing takes an Italian turn with sweet pork sausage, sun-dried tomatoes, crusty ciabatta and Parmesan cheese. But the secret ingredient that makes this stuffing extra special is the Peppadew pepper. Hailing from South Africa, these peppers look like cherry tomatoes, but have a unique flavor. They’re a little bit sweet, a little bit spicy, and have just the right amount of tang. The stuffing cooks low and slow in your slow cooker so the flavors are perfectly blended.
Ingredients
1 pound mild Italian pork sausage
1 large sweet onion, chopped (about 1 1/2 cups)
4 cloves garlic, minced
2 cups Swanson® Chicken Broth
0.5 teaspoon salt
0.25 teaspoon ground black pepper
1 cup chopped drained Peppadew® peppers
0.25 cup thinly sliced sun-dried tomatoes
1.5 loafs ciabatta bread, cubed (about 15 cups), toasted
0.5 cup chopped fresh parsley
0.5 cup shredded Parmesan cheese
1 large sweet onion, chopped (about 1 1/2 cups)
4 cloves garlic, minced
2 cups Swanson® Chicken Broth
0.5 teaspoon salt
0.25 teaspoon ground black pepper
1 cup chopped drained Peppadew® peppers
0.25 cup thinly sliced sun-dried tomatoes
1.5 loafs ciabatta bread, cubed (about 15 cups), toasted
0.5 cup chopped fresh parsley
0.5 cup shredded Parmesan cheese
Instructions
Cook the sausage, onion and garlic in a 12-inch skillet over medium-high heat until the sausage is well browned, stirring often to separate meat. Remove the skillet from the heat. Stir in the broth, salt, black pepper, peppers and sun-dried tomatoes.
Mix the bread, parsley and cheese in a large bowl. Add the sausage mixture and toss to coat.
Layer and/or fold heavy-duty aluminum foil to create a 6-layer rectangle, about 16 inches long by 4 inches wide. Press the foil rectangle lengthwise into a 6-quart slow cooker to line the side of the insert opposite the control panel (this is where the heating element usually is- the foil will help distribute the heat). Spoon the stuffing mixture into the cooker.
Cover and cook on LOW for 3 hours. Serve immediately or cover and keep on WARM for up to 2 hours. Stir lightly before serving.
Mix the bread, parsley and cheese in a large bowl. Add the sausage mixture and toss to coat.
Layer and/or fold heavy-duty aluminum foil to create a 6-layer rectangle, about 16 inches long by 4 inches wide. Press the foil rectangle lengthwise into a 6-quart slow cooker to line the side of the insert opposite the control panel (this is where the heating element usually is- the foil will help distribute the heat). Spoon the stuffing mixture into the cooker.
Cover and cook on LOW for 3 hours. Serve immediately or cover and keep on WARM for up to 2 hours. Stir lightly before serving.
Italian Sausage Ciabatta Stuffing
Stuffing takes an Italian turn with sweet pork sausage, sun-dried tomatoes, crusty ciabatta and Parmesan cheese. But the secret ingredient that makes this stuffing extra special is the ...
Directions
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Cook the sausage, onion and garlic in a 12-inch skillet over medium-high heat until the sausage is well browned, stirring often to separate meat. Remove the skillet from the heat. Stir in the broth, salt, black pepper, peppers and sun-dried tomatoes.Mix the bread, parsley and cheese in a large bowl. Add the sausage mixture and toss to coat.Layer and/or fold heavy-duty aluminum foil to create a 6-layer rectangle, about 16 inches long by 4 inches wide. Press the foil rectangle lengthwise into a 6-quart slow cooker to line the side of the insert opposite the control panel (this is where the heating element usually is- the foil will help distribute the heat). Spoon the stuffing mixture into the cooker.Cover and cook on LOW for 3 hours. Serve immediately or cover and keep on WARM for up to 2 hours. Stir lightly before serving.
Ingredients
1 pound mild Italian pork sausage1 large sweet onion, chopped (about 1 1/2 cups)4 cloves garlic, minced2 cups Swanson® Chicken Broth0.5 teaspoon salt0.25 teaspoon ground black pepper1 cup chopped drained Peppadew® peppers0.25 cup thinly sliced sun-dried tomatoes1.5 loafs ciabatta bread, cubed (about 15 cups), toasted0.5 cup chopped fresh parsley0.5 cup shredded Parmesan cheese
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