Olive Magazine
Ciabatta and rosemary stuffing

Ciabatta and rosemary stuffing

Published: March 25, 2015 at 3:05 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 6

An easy Italian-style stuffing which goes well with all roasts, especially turkey. Prep this ahead, then cook while the roast is resting. For a veggie stuffing, just leave out the pancetta. Ciabatta will give the stuffing a great chunky texture.

Nutrition:
NutrientUnit
kcal233
fat12.2g
carbs21.6g
fibre1.6g
protein10.6g
salt1.72g
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Make our ciabatta and rosemary stuffing, then check out our sage and onion stuffing, chestnut stuffing, stuffing balls and more Christmas trimmings recipes.

Ingredients

  • 1 loaf ciabatta, crusts removed and cut into chunks
  • 100ml milk
  • 2 large onion, finely chopped
  • butter
  • 140g cubetti di pancetta
  • 3 sprigs rosemary, needles stripped and chopped
  • 1 lemon, zested and juiced
  • 1 egg, beaten

Method

  • STEP 1

    Put the ciabatta into a bowl with the milk and mash together with a fork.

  • STEP 2

    Cook the onion in a large knob of butter until completely soft. Add the pancetta and cook until starting to go golden. Add the rosemary and cook for a minute or two. Cool a little, then tip the onion mix into the bread and add the lemon and egg. Stir thoroughly and season well, then tip into a buttered baking dish.

  • STEP 3

    Dot extra bits of butter on the top, then bake in a 220C/fan 200C/gas 7 oven for 15-20 minutes or until crisp and golden on top.

Check out our best ever Christmas trimming recipes

Bubble and squeak stuffing
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