Hi, Friends! Are we all in full Thanksgiving menu planning mode? This Herb Ciabatta Dressing wants a home on your Thanksgiving table. And we’re cooking it in a cast iron skillet so it won’t even take up one of your serving dishes. Herb Ciabatta Dressing is polite like that. ;0 The ciabatta bread is a perfect base, yielding a delightful texture-no mushiness here, thanks very much. Cooking in cast iron also creates a gorgeous, crunchy, caramelized crust which will have everyone fighting for the outer rim pieces.
Most years, Alan and I host Thanksgiving. Partially because we really like to cook (duh) and partially because we have these tiny humans. I find it easier to host a holiday than pack up my children, and our families are kind enough to cooperate with this arrangement. Have you tried to travel with a baby? Overrated.
There was the one year I actually cooked a turkey. Mostly because it seemed like a mandatory bit of adulting. I was 30, I was newly married, I was hosting Thanksgiving and it seemed the appropriate thing to do. It turned out well, but that year I realized nobody is actually all that excited about the turkey. People are there for the SIDES! Thanksgiving side dishes are basically your childhood holiday memories served up on a platter. Specifically, the dressing! I’ve rotated through a few variations over the years but this Herb Ciabatta Dressing is one I’ve landed on and it has earned a forever place on our Thanksgiving menu.
Alan was always adamant that chicken livers be incorporated in our Thanksgiving dressing. I did not concur and as I was the one cooking it, I sort of pretended I didn’t hear. But a few years ago, I decided to humor that darling husband of mine. He works hard- he deserves his chicken livers. So, I channelled my inner 1950s housewife and I took some chicken livers- (not as challenging to work with as I anticipated) and added garlic, salt, lots of herbs and dry vermouth. Turns out, they are fantastic. Imagine a rustic pate laced through your Thanksgiving dressing. It’s basically heaven. And it also means that he was once again right about something I resisted. Annoying.
All that to say, after many Thanksgiving dressing experiments, this is the one I hope will evoke childhood Thanksgiving memories for my boys when they are grown. Because it will live on my Thanksgiving table forever. Happy cooking, friends. I hope you have much to be thankful for this Thanksgiving season.
Herb Ciabatta Dressing
Fighting over the edge pieces just might be your new family tradition. This dressing will earn a forever seat at your Thanksgiving table.
Yields: 8 servings
- 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
- Preheat oven to 250 degrees F
- Tear Ciabatta loaf into 1 inch chunks and spread evenly on a rimmed baking sheet.
- Bake bread pieces one hour.
- Transfer dried bread pieces to large mixing bowl.
- Increase oven temp to 350.
- Coat a 12 inch cast iron skillet with olive oil and set over medium high heat.
- Cook onions, fennel and celery and a big pinch of salt and freshly ground pepper 8-10 minutes until soft.
- Add minced chicken livers with another big pinch salt and pepper and stir to incorporate.
- Add garlic and cook one minute.
- Add vermouth and cook until evaporated- about one minute.
- Add butter and stir until melted 2-3 minutes
- Scrape veggie mixture into the bowl with bread.
- Add the sage, rosemary and thyme and stir.
- Whisk egg with chicken stock and pour over.
- Stir well so the bread soaks up all the liquid.
- Pour dressing back into the cast iron skillet and cover with foil.
- Bake 30 minutes covered at 350 F.
- Remove foil and increase oven temp to 425 F.
- Bake additional 20 minutes or until top is golden brown.
- *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
This really sounds delicious! ‘Can’t wait to give it a try!
You’ll have an opportunity in 4 days!!