Three Cheese Ciabatta Stuffing
Prep time: 20 minutes
Cook time: 25 minutes
Total: 45 minutes
8oz Sierra Nevada Organic Raw Milk White Cheddar
6oz Sierra Nevada Organic Jalapeño Jack
6oz Sierra Nevada Organic Smokehouse Jack
4oz Sierra Nevada Organic Vat-Cultured Euro-Style Salted Butter
1 ciabatta loaf
3 cups diced celery
1/2 cup diced carrot
3/4 cup diced yellow onion
1/2 cup chopped parsley
2 tablespoons chopped rosemary
2 tablespoons chopped sage
2 teaspoon salt
2 teaspoons black pepper
1 1/2 cups chicken broth
2 large eggs
Preheat oven to 375 degrees Fahrenheit.
Dice ciabatta loaf in small squares. Set aside.
Heat butter in saucepan on medium until it simmers. Add celery, onion, carrots, rosemary, sage, parsley, salt, and pepper. Mix with wooden spoon until tender about 5 minutes. Set aside to cool.
Dice all cheese into small squares.
Scramble the egg and toss with ciabatta. Add chicken broth and toss as well. Add the celery mixture and cheese. Mix by hand so that cheese is evenly spread out. Bake for 25 minutes at 350 degrees Fahrenheit.