About 8 Servings
- 1 lb.-1.5 lb. loaf Ciabatta
- 1/2 sweet yellow onion, finely diced
- 3 celery stalks, finely sliced
- 2 1/2 cups Chicken broth
- 1 lb. ground sausage
- 1 lb. Gruyere cheese, shredded
- 2 tbs. fresh sage, finely chopped
- 1 1/2 sticks butter
- Salt & pepper, to taste
- Dry out the bread. Do this by cutting the loaf into 1/2- to 1-inch cubes and EITHER baking them on a sheet pan in the oven (300°F for 30 minutes), OR leaving the cubes on the counter overnight to dry out.
- Preheat oven to 350°F.
- In a pan on the stove top on medium heat, melt the butter and saute the chopped onions and celery. Remove them from the pan and place them in a large mixing bowl when they are soft. The cooking process can take 5-10 minutes, depending on how finely you chop the veggies.
- In that same pan, cook the sausage until it's completely browned. You might have to add a little oil or butter to the pan to keep the sausage from sticking. Add the sausage to the mixing bowl as well.
- Add the dried bread cubes, plus 1 & 1/2 cups of the shredded Gruyere cheese (reserve the rest to top the dressing), chopped sage, and chicken broth to the bowl.
- Season with salt and pepper to your liking, then mix everything together thoroughly (you want all the bread cubes to soak up the broth).
- Move the dressing to a buttered baking dish, and cover with foil. (You might also want to butter the side of foil touching the dressing to keep it from sticking.)
- Bake at 350°F for 30 minutes. Remove foil, top the dressing with the rest of cheese and bake uncovered for another 15 minutes, until the top is brown and slightly toasted.