Prosciutto-Bread Stuffing With Sausage Recipe

Name: Prosciutto-Bread Stuffing With Sausage
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Two 1-pound loaves of prosciutto bread, cut into 3/4-inch dice; 1/4 cup extra-virgin olive oil; 3/4 pound sweet Italian sausages, casings removed; 4 ounces sliced lean pancetta, finely chopped; 1 pound leeks, white and tender green parts, sliced crosswise 1/4 inch thick; 1 celery rib, finely chopped, plus 1 tablespoon finely chopped celery leaves; 1/4 cup finely chopped flat-leaf parsley; 1/2 cup freshly grated Parmesan cheese; 3 cups chicken stock or canned low-sodium broth; Salt and freshly ground pepper; 2 tablespoons unsalted butter, melted

Servings: persons

Two 1-pound loaves of prosciutto bread, cut into 3/4-inch dice
1/4 cup extra-virgin olive oil
3/4 pound sweet Italian sausages, casings removed
4 ounces sliced lean pancetta, finely chopped
1 pound leeks, white and tender green parts, sliced crosswise 1/4 inch thick
1 celery rib, finely chopped, plus 1 tablespoon finely chopped celery leaves
1/4 cup finely chopped flat-leaf parsley
1/2 cup freshly grated Parmesan cheese
3 cups chicken stock or canned low-sodium broth
Salt and freshly ground pepper
2 tablespoons unsalted butter, melted

1
Preheat the oven to 325u00b0. Lightly butter a 9-by-13-inch glass baking dish. Spread the bread on 2 large, rimmed baking sheets and bake for 30 minutes, stirring twice, until crisp and golden.
2
Meanwhile, in a large, deep skillet, heat 2 tablespoons of the olive oil until shimmering. Add the sausage meat and cook over moderately high heat, breaking it up as you stir, until cooked through, about 10 minutes. Using a slotted spoon, transfer the sausage meat to a large bowl and let cool.
3
Add the remaining 2 tablespoons of olive oil to the skillet and heat until shimmering. Add the pancetta and cook over moderately high heat, stirring occasionally, until softened, about 5 minutes. Add the leeks and chopped celery rib and cook, stirring frequently, until the leeks are softened and golden, 8 to 9 minutes. Spoon off as much fat from the pan as possible. Add the leeks to the sausage meat along with the parsley and celery leaves and let cool.
4
Add the toasted prosciutto bread and all but 2 tablespoons of the Parmesan to the bowl and toss very well. Mix in the stock, season with salt and pepper and spoon the stuffing into the baking dish. Brush with the melted butter. Sprinkle the remaining 2 tablespoons of Parmesan cheese over the top and cover with foil.
5
Preheat the oven to 375u00b0. Bake the stuffing for 45 minutes, or until heated through and lightly browned on the bottom. Remove the foil and bake for about 20 minutes longer, until the top is golden and crisp. Serve hot.
6
Make Ahead: The recipe can be prepared through Step 4 and refrigerated for up to 2 days. Bring to room temperature before baking.

543

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: Two 1-pound loaves of prosciutto bread, cut into 3/4-inch dice, 1/4 cup extra-virgin olive oil, 3/4 pound sweet Italian sausages, casings removed, 4 ounces sliced lean pancetta, finely chopped, and more.

Yes, Prosciutto-Bread Stuffing With Sausage falls under the Meat & Poultry category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Prosciutto-Bread Stuffing With Sausage

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions