Rosemary Focaccia Stuffing is the simple tasty side you need this Thanksgiving. I bake a ton of bread around the holidays, and I usually have a couple flats of leftover Rosemary Focaccia. This stuffing is savory and simple, the focaccia is toasted to perfection and combined with sauteed mushrooms, onions, garlic, and thyme for the ultimate stuffing side.
I’m totally Team Stuffing when it comes to Thanksgiving sides. I’m a carboholic already, but stuffing is my ultimate holiday dish. It’s comforting, delicious, warm, all the things you want on your holiday table. Simpler the better I think, you don’t need to put a bunch of random things in your stuffing, I’ve seen everything from roasted squash to raisins to goat cheese. WHY are you ruining a simple delicious dish?! Simple ingredients make for the best dishes. Homemade focaccia goes a long way, but you can always find loaves of rosemary focaccia in your local grocery store or bakery.
What I love about Thanksgiving sides like stuffing is you can prep it a day ahead of time. This is an easy one to take off your prep list and make ahead, just remember to let it sit at room temperature for 30 minutes before baking in the oven.
The key to good stuffing is stale bread, but I like to toast it in the oven slightly to give it a golden toasty crouton flavor. This can be done days ahead of time and stored in a sealable plastic bag. You want it crusty so it doesn’t get mushy when you put everything together.
Rosemary Focaccia Stuffing
This stuffing is simple but full of flavor. The toasty croutons are made from rosemary focaccia. This dish is all about the savory herbs so don't skimp. Rosemary, thyme and parsley combined with this stuffing will smell just like how the holidays should. Warm, comforting and oh so savory. You can find Rosemary Focaccia in your local grocery store or at your local bakery or you can bake your own. Follow the link above for the recipe.
Ingredients
- 1-2 loaves {depending on size, about 1 pound} Rosemary Focaccia, cut into cubes
- 2 tablespoons Olive Oil
- Kosher Salt and Ground Black Pepper, for seasoning
- 1 stick {1/2 cup} Unsalted Butter
- 1 package {8 ounces} Cremini Mushrooms, sliced
- 1 whole Onion, chopped
- 2 cloves Garlic, minced
- 1 teaspoon Fresh Thyme, chopped
- 2 tablespoons Parsley, chopped
- 2 cups Chicken Stock or Vegetable Stock, plus 1/2 cup
- 2 whole Eggs, whisked
Directions
- Step 1 Preheat your oven to 400 degrees F.
- Step 2 Place cubed focaccia on a sheet pan and drizzle with olive oil and season with kosher salt and ground black pepper. Mix to combine. Place in the oven to toast for 15 minutes until golden brown. Remove and set aside to cool.
- Step 3 Lower oven heat to 350 degrees F. Spray a 9×13-inch casserole dish with nonstick cooking spray. Set aside.
- Step 4 In a large pot melt the butter over medium heat. Add the sliced mushrooms, chopped onion and minced garlic. Saute in butter until veggies are fragrant and tender, about 3-5 minutes. Season with kosher salt and ground black pepper. Turn heat off and remove pot from direct heat.
- Step 5 Add chopped thyme and chopped parsley. Mix to combine. Add about half of the toasted croutons to the mixture. Fold in and begin adding chicken stock to the croutons a little at a time. Gradually add more croutons to the pot and more chicken stock until both are combined.
- Step 6 Drizzle in whisked eggs and combine mixture well. Pour stuffing evenly into prepared casserole dish. At this point I like to add the extra 1/2 cup of stock over the top of the stuffing. It keeps everything moist during the baking process. Cover with foil and bake in preheated oven for 30 minutes. Remove foil and bake uncovered for another 30 minutes until top is golden. Serve and enjoy immediately!
Savor and Enjoy!
