Tuscan sausage, kale & ciabatta stuffing

bbc good food team calcium christmas christmas-kitchen ciabatta festive side dish kale sausage side dish stuffing

N/A

Serves 8-10

Source

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

Method

Soak all but one handful of the bread chunks in the milk and set aside. Heat the oil in a large non-stick pan and cook the onions with the fennel and chilli flakes (if using) for 10 mins until softened. Add the garlic and the cavelo nero or kale and cook for 5 mins until softened, adding more oil if needed. Leave to cool.

Tip the onion mixture and the remaining ingredients (aside from the handful of bread) into a large bowl, season generously and use your hands to scrunch everything together really well. Scatter the stuffing into a shallow roasting tin or baking dish. Can be kept in the fridge for up to two days before baking. Top the stuffing with the remaining torn bread. To cook, heat oven to 220C/200C fan/gas 7 and bake for 30-35 mins until the top is crispy.