Ciabatta & Meatball Italian Style Stuffing

Meaghan Pantoni
November 05, 2016

Quick & easy, 20 minute CIABATTA & MEATBALL ITALIAN STYLE STUFFING is the best possible mixture of crisp and tender. With crusty ciabatta bread, tender, sliced meatballs, fresh veggies, and savory spices this picture perfect side dish is sure to be a new family favorite.

2 tbsp butter
18-20 Farm Rich Italian style frozen meatballs, thawed and sliced in half
1 carrot, peeled and thinly sliced
1 small white onion, diced
1 stalk celery, thinly sliced
2 cups chicken stock
1/3 cup extra virgin olive oil
1/2 tsp dried parsley
scant 1/2 tsp dried rosemary
scant 1/2 tsp dried sage
1 (12-16oz.) loaf of ciabatta bread (or ciabatta rolls), roughly chopped into 1\" chunks
salt & pepper, to taste
1 tbsp chopped fresh parsley, for garnish (optional)
In a large skillet over high heat, melt the butter. Add in the carrot, onion, and celery and cook, stirring often, until soft, 2-3 minutes, and transfer them to a large bowl. To the same bowl, add the...
See the full directions on my site
Nutritions

Calories
2139

Sodium
6062mg
252% DV

Fat
131g
202% DV

Protein
153g
306% DV

Carbs
84g
28% DV

Fiber
31g
127% DV

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46

This crispy fried chicken sandwich recipe is better than Chik-Fil-A, Popeye's or McDonald's! The chicken breast is brined in pickle juice, breaded with flavorful seasonings, fried until golden brown, and then piled on a toasted brioche bun with lettuce, tomato, pickles and mayonnaise. Serve the sandwich with a side of waffle fries and homemade Chik-Fil-A sauce for dipping!

4 chicken cutlets
1/2 c milk
1/2 c dill pickle juice
2 c all purpose flour
2 T confectioners sugar
2 t baking powder
2 t paprika
2 t kosher salt
1/2 t black pepper
1/2 t garlic powder
1/4 t onion powder
1 egg
oil ( for frying )
4 sandwich buns ( buttered and griddled )
Optional for serving ( lettuce, tomato, mayonnaise, pickles )
Chik-Fil-A Sauce:
1/2 c mayonnaise
2 T barbecue sauce
1 T honey
2 t prepared yellow mustard
1 t lemon juice
4
  • In a large bowl, whisk together the milk and pickle juice.
  • Add the chicken to the milk mixture and toss to coat. Cover with plastic wrap and refrigerate for at least 8 hours or up to (but...
    See the full directions on my site
Nutritions

Calories
631

Sodium
1717mg
71% DV

Fat
4g
6% DV

Protein
19g
38% DV

Carbs
127g
43% DV

Fiber
6g
25% DV