Ciabatta Stuffing with Sausage and Broccoli Rabe

Whether you call it stuffing or dressing, the classic combo of sausage and broccoli rabe will be the star of the Thanksgiving table in this recipe from our chef partner Justin Chapple. And whether you’re serving 2 or 12, he has you covered with ingredients scaled to fit any number you have at the table.

For 2 to 4 servings:

2 tablespoons extra-virgin olive oil, plus more for greasing

4 ounces hot Italian sausage, casings removed, and meat crumbled

4 ounces broccoli rabe, chopped

1 red onion, cut into 1-inch wedges through the core

1 teaspoon fennel seeds

Kosher salt

Freshly ground black pepper

2 large eggs

3/4 cup chicken or turkey stock

1/2 teaspoon crushed red pepper

2/3 cup shredded Fontina cheese

6 ounces ciabatta bread, torn into 2-inch pieces

1/4 cup chopped parsley

For 6 to 8 servings:

1/4 cup extra-virgin olive oil, plus more for greasing

8 ounces hot Italian sausage, casings removed, and meat crumbled

8 ounces broccoli rabe, chopped

2 red onions, cut into 1-inch wedges through the core

2 teaspoons fennel seeds

Kosher salt

Freshly ground black pepper

3 large eggs

1½ cups chicken or turkey stock

1 teaspoon crushed red pepper

1 1/3 cup shredded Fontina cheese

12 ounces ciabatta bread, torn into 2-inch pieces

1/2 cup chopped parsley

For 10 to 12 servings:

6 tablespoons extra-virgin olive oil, plus more for greasing

12 ounces hot Italian sausage, casings removed, and meat crumbled

12 ounces broccoli rabe, chopped

3 red onions, cut into 1-inch wedges through the core

1 tablespoon fennel seeds

Kosher salt

Freshly ground black pepper

4 large eggs

2 1/2 cups chicken or turkey stock

1 1/2 teaspoons crushed red pepper

2 cups shredded Fontina cheese

1 1/4 pound ciabatta bread, torn into 2-inch pieces

1 cup chopped parsley

Preheat the oven to 375°F. Grease an ovenproof skillet or baking dish with olive oil. (Use a 1-quart dish for 2 to 4 servings, a 2-quart dish for 6 to 8 servings, or a 3-quart dish for 10 to 12 servings.)

On a rimmed baking sheet, toss the sausage with the broccoli rabe, onion(s), olive oil, and fennel seeds, and season with salt and pepper. Roast for about 20 minutes, until lightly browned and the vegetables are softened. Let cool slightly.

In a large bowl, beat the eggs with the chicken stock, crushed red pepper, half the cheese, and season generously with salt and pepper. Add the bread, sausage-broccoli rabe mixture, and parsley and mix well. Transfer to the prepared skillet or baking dish, then sprinkle the remaining cheese on top. Cover tightly with foil.

Bake in preheated oven for 20 to 25 minutes, until hot in the middle. Uncover and bake for about 25 minutes longer, until top is lightly browned. Let stand for 10 minutes before serving.