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<\/p>\nCiabatta Dressing with Sausage and Broccoli Rabe<\/p>\n
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1 pound loaf Ciabatta bread<\/p>\n
1 pound broccoli rabe<\/p>\n
1\u00c2\u00a0 pound Italian Sweet Sausage, casings removed<\/p>\n
2 tablespoon olive oil<\/p>\n
2 red onions, diced<\/p>\n
3\/4 cup diced celery<\/p>\n
1\/2 cup chopped parsley<\/p>\n
1\/3 cup shaved parmesan cheese<\/p>\n
3 eggs<\/p>\n
2 1\/4 cups chicken broth<\/p>\n
1\/2 cup white wine or dry vermouth<\/p>\n
butter for baking dish and foil<\/p>\n
Kosher salt<\/p>\n
pepper<\/p>\n
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Time-Saving Tip:\u00c2\u00a0 Cook the broccoli rabe in advance, cool and store until ready to continue.\u00c2\u00a0 Prepare the stuffing a day in advance and bring to room temperature before baking.<\/p>\n
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Trim the ends off of the broccoli rabe, rinse well. Bring a pot of salted water to a boil.\u00c2\u00a0 Have a colander resting in a bowl nearby so you can scoop the cooked broccoli rabe into the colander when ready. Also, set up a large bowl with cold water and some ice to transfer the cooked vegetable. Add the broccoli rabe to the pot; stir it. Cook for about 3 minutes until nearly tender, don’t overcook. Using tongs, transfer the broccoli rabe to the colander. Let drain and then transfer to a bowl of ice water, this will stop the broccoli rabe from overcooking. Cut the broccoli rabe into 1-inch pieces. If you’re not using right away, make sure to drain well and store to use later.\u00c2\u00a0 Remove the sausage from the casing and transfer to a nonstick pan with two tablespoons of olive oil.\u00c2\u00a0 Saut\u00c3\u00a9 while breaking up with a wooden spoon, until the sausage is no longer pink. Add the onions and celery, season with salt and pepper.\u00c2\u00a0 Saut\u00c3\u00a9 for 5-6 minutes until the meat starts to brown.\u00c2\u00a0 Combine the broccoli rabe with the mixture, sprinkle with more salt and pepper and cook another two minutes. Pour the wine in the pan and bring to a boil. Simmer until most of the liquid is gone.\u00c2\u00a0 Set aside and cool to room temperature. While the mixture cools, combine the eggs and chicken broth. Cut the bread into roughly 1 inch- 1 1\/2-inch cubes and transfer to a large bowl. Once the sausage mixture has completely cooled, add it to the bread and toss to combine. Then stir in the cheese, parsley, and season with salt and pepper.\u00c2\u00a0 Finally, pour in the egg mixture and gently coat all of the dressing. Transfer the dressing to a buttered casserole dish.\u00c2\u00a0 Tightly cover with foil. At this point, you can store the stuffing in the refrigerate overnight. Please remove it from the refrigerator at least an hour before baking. Place the casserole dish in a preheated 350-degree oven for 30 minutes. Remove the cover and bake another 10 minutes.<\/p>\n","protected":false},"excerpt":{"rendered":"
Ciabatta Dressing with Sausage and Broccoli Rabe 1 pound loaf Ciabatta bread 1 pound broccoli rabe 1\u00c2\u00a0 pound Italian Sweet Sausage, casings removed 2 tablespoon olive oil 2 red onions, diced 3\/4 cup diced celery 1\/2 cup chopped parsley 1\/3 cup shaved parmesan cheese 3 eggs 2 1\/4 cups chicken broth 1\/2 cup white wine or dry vermouth butter for baking dish and foil Kosher salt pepper Time-Saving Tip:\u00c2\u00a0 Cook the broccoli rabe in advance, cool and store until…<\/p>\n