Can I add more ingredients?

Absolutely — this recipe is designed as a minimalist base. Add diced apples, mushrooms, sausage, or nuts for a more elaborate dish. See the section above about Add-Ins.

Yes, as long as you use vegetable broth.

What kind of broth works best?

Unsalted vegetable or chicken broth lets you control seasoning, but bouillon can be used in a pinch.

Can I make focaccia stuffing ahead of time?

You can cube the focaccia, dry it out in the oven, and then store it in a zip-top bag for up to a week. You can also precook the celery and onions up to a day ahead. Alternatively, you can prepare the entire casserole 24 hours in advance of baking.

Do I need to toast the focaccia?

Yes. Focaccia is brushed with oil before baking, which makes it very soft. Toasting or drying it out in the oven gives it structure, helping you avoid soggy stuffing!

Simple Focaccia Stuffing

Name: Simple Focaccia Stuffing
Prep time: 15 min
Cook time: 1 h 5 min
Total time: 1 h 20 min
Cuisine: American
Ingredients: 22-24 ounces Focaccia bread; 3/4 cup unsalted butter, divided; 3 cups diced celery; 2 cups diced onion; 1/4 cup minced fresh herbs like parsley, thyme, and sage; 1 tablespoon minced garlic; 4 cups of stock or broth, divided; 2 eggs

Description

A classic, no-fuss stuffing made with cubes of toasted focaccia, buttery sautéed onions and celery, and a fresh herb mixture. It’s flavorful enough to serve as-is yet simple enough to customize with your favorite add-ins like sausage, mushrooms, or nuts. Perfect for Thanksgiving or any cozy holiday meal.

Ingredients

Units Scale

22-24 ounces Focaccia bread
3/4 cup unsalted butter, divided
3 cups diced celery
2 cups diced onion
1/4 cup minced fresh herbs like parsley, thyme, and sage
1 tablespoon minced garlic
4 cups of stock or broth, divided
2 eggs

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Instructions

Preheat oven to 300°F.
Slice the focaccia bread into 1-2" pieces. Spread the cubes out on a sheet pan and toast in the oven for 25 minutes, or until they are toasted and firm. Let them cool on the counter while you prepare the rest of the recipe.
Turn the oven up to 375°F. Grease a 13x9 or 3-quart casserole dish and set aside.
Warm a pot or pan over medium heat and add half the butter. Once melted, add the celery, onions, and herbs. Sauté until the vegetables begin to soften, about 10 minutes.
Add the broth, reserving 1 cup, and stir until warmed through.
Crack the eggs into a large bowl and whisk with a fork until fully combined.
Working with one spoonful at a time, slowly add the hot broth mixture to the eggs while stirring constantly. Continue adding broth gradually until about half has been incorporated, then pour in the remaining warm broth mixture.
Add the cooled, dried focaccia cubes to the large bowl and toss to help the bread start absorbing the liquid. Helpful hint: Cover the bowl for a few minutes to retain the heat and allow the bread to soak up the broth.
Before transferring the mixture to the casserole dish, press it lightly with your hand to check for moisture. If it feels a bit dry, add some or all of the reserved 1 cup of broth.
Pour the stuffing into a well-greased 9x13 casserole dish (or a 3-quart dish) and gently pat it down to evenly fill the dish. Cover the dish tightly with foil.
Bake for 40 minutes, then remove the foil. Stir the stuffing to mix the drier top pieces with the softer bottom layer, breaking up the bread slightly. When the bread starts to break apart, it creates crumbs that help to hold the entire dish together when it's served.
Return the Simple Focaccia Stuffing to the oven, uncovered, and bake for another 20 minutes, or until the top is crispy and golden. If needed, broil the stuffing for a few minutes to achieve a delicious, crispy top.

Notes

Just the two of us? You can split this recipe in half for a perfectly sized casserole for just a few people.

Prep Time: 15 minutes
Cook Time: 65 minutes
Category: Side dish
Method: Stove-top, oven
Cuisine: American