Tuscan sausage, kale & ciabatta stuffing

• ciabatta↗270g loaf g

  torn into chunks

• milk↗350ml ml
• olive oil↗4 tbsp tbsp
• onions↗2

  finely chopped

• fennel seeds1 heaped tsp tsp
• chilli flakes↗pinch of

  (optional)

• garlic cloves↗4

  grated

• cavolo nero↗3 large handfuls

  or kale, de-stalked and shredded

• pork sausages↗8 x good-quality

  meat removed from their skins

• pine nuts↗50g g

  toasted

• grated parmesan85g g
• flat-leaf parsley↗handful

  chopped

• large rosemary sprig↗

  finely chopped

• lemon↗1

  zested

• egg↗1

  beaten

Step-by-step instructions

1. 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. 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.