Ciabatta Cornbread Stuffing |
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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 8 |
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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 Ingredients:
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 |
Directions:
1. Heat oven to 400°F.
2. Spread cubed ciabatta on 17x12x1-inch pan.
3. Bake 15 to 20 minutes or until light golden brown.
4. Reduce oven temperature to 350°F.
5. Heat oil in large skillet over medium-high heat until hot.
6. Add garlic, onions, celery, mushrooms, sage, thyme, marjoram, salt and pepper.
7. Cook 6 to 8 minutes or until vegetables are softened.
8. Place toasted ciabatta and cornbread in large bowl.
9. Add vegetables, pine nuts and eggs; stir to combine.
10. Add apple juice, 1 cup at a time, until stuffing is moistened but not soggy.
11. 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.
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