Herb Ciabatta Dressing

Yields: 8 servings

Ingredients

• 1 loaf (12 oz) Ciabatta Bread
• 1 medium onion, finely chopped
• 1/2 fennel bulb, outer layer removed, finely chopped
• 2 celery sticks, finely chopped
• 3 large garlic cloves, minced
• 1/4 cup dry vermouth (can sub dry white wine)
• 1/3 lb (about 3) chicken livers, minced (optional)
• 1 tablespoon sage, finely chopped
• 1 tablespoon rosemary, finely chopped
• 1 tablespoon thyme, finely chopped
• 1 egg slightly beaten
• 1 1/2 cups chicken stock
• 1 stick butter
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon freshly cracked pepper
• (can add more s&p to taste)
• olive oil

Instructions

1. Preheat oven to 250 degrees F
2. Tear Ciabatta loaf into 1 inch chunks and spread evenly on a rimmed baking sheet.
3. Bake bread pieces one hour.
4. Transfer dried bread pieces to large mixing bowl.
5. Increase oven temp to 350.
6. Coat a 12 inch cast iron skillet with olive oil and set over medium high heat.
7. Cook onions, fennel and celery and a big pinch of salt and freshly ground pepper 8-10 minutes until soft.
8. Add minced chicken livers with another big pinch salt and pepper and stir to incorporate.
9. Add garlic and cook one minute.
10. Add vermouth and cook until evaporated- about one minute.
11. Add butter and stir until melted 2-3 minutes
12. Scrape veggie mixture into the bowl with bread.
13. Add the sage, rosemary and thyme and stir.
14. Whisk egg with chicken stock and pour over.
15. Stir well so the bread soaks up all the liquid.
16. Pour dressing back into the cast iron skillet and cover with foil.
17. Bake 30 minutes covered at 350 F.
18. Remove foil and increase oven temp to 425 F.
19. Bake additional 20 minutes or until top is golden brown.
20. *Can assemble a day ahead. Bring to room temp before baking.

• Preparation time: 1 hour
• Cook time: 55
• Total time: 2 hours

Nutrition

• Calories: 282
• Fat: 19 grams
• Carbs: 25 grams
• Protein: 11 grams