Tuscan sausage, kale & ciabatta stuffing

Contains pork – recipe is for non-Muslims only

Prep this sausage, kale and bread stuffing up to two days in advance, then bake on the day. If your favourite part of stuffing is the crispy bits, you’ll love this recipe

  • Prep:20 mins
    Cook:50 mins
  • Easy

Nutrition per serving

  • kcal 339
  • fat 22g
  • saturates 7g
  • carbs 21g
  • sugars 5g
  • fibre 3g
  • protein 14g
  • salt 0.8g


  • 270g loaf ciabatta, torn into chunks
  • 350ml milk
  • 4 tbsp olive oil
  • 2 onions, finely chopped
  • 1 heaped tsp fennel seeds
  • pinch of chilli flakes(optional)
  • 4 garlic cloves, grated
  • 3 large handfuls cavolo neroor kale, de-stalked and shredded
  • 8 x good-quality pork sausages, meat removed from their skins
  • 50g pine nuts, toasted
  • 85g grated parmesan
  • handful flat-leaf parsley, chopped
  • large rosemary sprig, finely chopped
  • 1 lemon, zested
  • 1 egg, beaten


Want to keep it simple?

Cavolo nero or kale work beautifully in this dish, but if you prefer your stuffing to be just meat and bread, simply leave it out.



  1. Soak all but one handful of the bread chunks in the milk and set aside. 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 cavelo nero or kale and cook for 5 mins until softened, adding more oil if needed. Leave to cool.

  2. 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. 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. To cook, heat oven to 220C/200C fan/gas 7 and bake for 30-35 mins until the top is crispy.

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