1 large loaf ciabatta bread, about 12-16 oz, cubed and air dried
12 oz mild Italian sausage, casings removed
4 Tbsp olive oil, divided
4 shallots thinly sliced
1 large bulb fennel, thinly sliced
4 cloves garlic, minced
1/2 tsp fennel seeds
1/2 tsp salt and freshly ground pepper
12 oz package chestnuts, cooked and shelled
3 Tbsp fresh oregano, chopped
1 C dry white wine
2 eggs, whisked
- Place bread cubes in a large bowl.
- Heat large skillet to medium high. Cook sausage until brown. Break up into small pieces. If there is excess fat you can drain this off before adding to the bread.
- To same skillet add 2 Tbsp oil. Saute shallots and fennel until softened but not brown. Add garlic and fennel seeds and saute until fragrant. Add salt and pepper and sauted vegetables to bread mixture along with chestnuts, oregano, wine and egg. Pour into baking dish that has been sprayed with cooking spray. Drizzle remaining 2 Tbsp oil over top of stuffing.
- Cover with foil and bake in a 350 degree oven for 30 minutes. Uncover and bake an additional 15 minutes or until browned.