Ingredients
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12 oz Ciabatta bread
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12 fl oz Milk - Full fat
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4 tbsp Olive oil, Extra virgin
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2 ea Yellow Onions
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1 tsp heaped Fennel seed
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1 pn Chili Flakes
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4 cloves Garlic - minced
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3 handfuls Kale - chopped
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8 ea Bratwurst - regular
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2 oz toasted Pine nuts
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3 oz Parmesan cheese
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1 handful Parsley - fresh
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1 sprig Rosemary - fresh
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Zest of a lemon
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1 ea beaten Large Egg
Directions
Steps
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1
Done
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Begin by chopping the onions, then remove the sausage meat from the casings, tear into small chunks and set aide. Chop the parsley and the rosemary leaves. Tear the ciabatta bread into small chunks. |
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2
Done
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Soak all but one handful of the bread chunks in the milk and set aside. |
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3
Done
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Heat the oil in a large non-stick pan and cook the onions with the fennel and chilli flakes (if using) for 10 mins until softened. Add the garlic and the kale and cook for 5 mins until softened, adding more oil if needed. Set aside to cool. |
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4
Done
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Tip the onion mixture and the remaining ingredients (aside from the handful of bread) into a large bowl, season generously and use your hands to scrunch everything together really well. |
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5
Done
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Scatter the stuffing into a shallow roasting tin or baking dish. Can be kept in the fridge for up to two days before baking. Top the stuffing with the remaining torn bread. |
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6
Done
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To cook, heat oven to 400ºF and bake for 30-35 mins until the top is crispy. |
