Best Focaccia Stuffing Recipes

ROSEMARY FOCACCIA STUFFING WITH PANCETTA

Steps:

• Preheat the oven to 375 degrees F and butter a 3-quart baking dish. Melt 2 tablespoons butter in a large skillet over medium heat. Add the pancetta and cook, stirring, until browned, about 6 minutes. Remove with a slotted spoon and transfer to a plate.
• Melt the remaining 6 tablespoons butter in the skillet, then add the onion, celery, sun-dried tomatoes, sage, thyme, 1 teaspoon salt and a few grinds of pepper. Cook, stirring, until the vegetables are tender, about 5 minutes. Add the broth and bring to a boil, then remove from the heat.
• Whisk the eggs and parsley in a large bowl. Add the focaccia, ciabatta, pancetta, vegetable-broth mixture and fontina; stir until combined. Transfer to the prepared baking dish. Drizzle with the turkey drippings (or dot with butter); sprinkle with the parmesan.
• Cover the dish with foil and bake 30 minutes, then uncover and bake until golden, about 30 more minutes.

ROASTED CHICKEN BREASTS WITH FENNEL, SAUSAGE, AND FOCACCIA STUFFING

Steps:

• FOR CHICKEN: Heat 1.5 tbsps olive oil in heavy medium skillet over medium-high heat, Add sausage; cook until brown, breaking up lumps with back of spoon, about 4 minutes. Add onion, garlic, and shallot. Sauté until vegetables are soft, about 3 minutes. Add fennel; sauté until soft, about 4 minutes. Stir in focaccia and 2 tbsps parsley. Season stuffing to taste with salt and pepper. Cool to room temperature. Preheat oven to 450 F. Cut horizontal slit in each chicken breast, forming pocket. Fill pockets with stuffing. Sprinkle chicken with salt and pepper. Heat remaining 1 tbsp oil in large ovenproof skillet over medium-high heat. Add chicken, skin side down. Cook until skin is brown, about 6 minutes. Turn chicken over, place skillet in oven, and roast chicken until cooked through and thermometer inserted into thickest part registers 160 F, about 30 minutes. Transfer chicken to platter; tent with foil to keep warm. Reserve skillet. FOR GLAZE: Add walnuts, shallot, and garlic to same large skillet. Sauté over medium-high heat 2 minutes. Add juice and broth; boil until slightly thickened and syrupy, about 4 minutes. Remove from heat; whisk in chilled butter. Divide chicken among 4 plates. Drizzle glaze over, sprinkle with remaining 2 tbsps parsley, and serve.

FOCACCIA STUFFING WITH APPLES AND PANCETTA

Steps:

• Heat oven to 325°F. Place cubed bread on ungreased cookie sheet; bake 10 to 15 minutes or until dry and crispy. Cool completely on cookie sheet.
• Meanwhile, spray 4-quart Dutch oven with cooking spray; place over medium-low heat. Add pancetta; cook about 13 minutes, stirring frequently, until rendered and lightly browned. Using slotted spoon, transfer pancetta to large bowl; set aside. Pour off all but 2 tablespoons fat from Dutch oven; discard or reserve for another use.
• Melt butter with the 2 tablespoons pancetta fat in Dutch oven. Increase heat to medium-high; add onion, celery, salt and pepper. Cook 6 to 8 minutes, stirring occasionally, until tender. Add apples; cook 2 minutes longer.
• Add broth to Dutch oven; heat to simmering. Cook 2 to 3 minutes, stirring frequently, using spoon to release browned bits from bottom. Remove from heat; cool 5 minutes.
• Spray 13x9-inch (3-quart) glass baking dish with cooking spray; set aside. Add eggs, thyme and sage to pancetta in bowl. Stir in bread. Pour broth mixture over ingredients in bowl. Stir to combine. Pour into baking dish.
• Bake uncovered 40 to 45 minutes or until center is hot and top is browned and crispy. Cool 5 minutes. In small bowl, stir together Topping ingredients. Sprinkle over stuffing in dish.

UNCLE BRAD'S FOCACCIA STUFFING

Steps:

• Slice and dice the focaccia bread into small cubes no larger than half a walnut and set aside. Chop the celery into pieces about 1/4 inch in width. Finely dice the onion. Heat butter in a 12-inch heavy skillet over moderate heat. (Do not overheat the butter, the vegetables should be cooked and softened, not pan-fried.) Stir in the onion and celery, cover and cook, stirring occasionally, until soft, 15 to 20 minutes. (This can be done up to 1 day ahead and refrigerated. If so, reheat before continuing the recipe.) Once the turkey is brined and seasoned, and immediately prior to stuffing it, mix the stuffing ingredients with hot stock: (if including the optional sausage, cook and rinse it before mixing ingredients) *Optional sausage addition: In large, heavy skillet over moderate heat, sauté 1 pound mild pork sausage, breaking into small pieces with spoon, until meat shows no sign of pink. Rinse the excess fat off of the sausage with warm water. Proceed with recipe, adding the sausage to the stuffing. In a large bowl, mix the focaccia cubes, heated vegetables, celery salt, sage, rosemary, thyme, salt, and pepper, and optional sausage. Stir in 1 1/4 cups hot stock. Immediately fill Turkey cavities and spread remainder into a buttered 9 x 13 baking dish and drizzle with 1/2 cup more of hot stock. Cover with aluminum foil and bake with the turkey until heated through, about 20 minutes. Remove and set aside until the turkey is finished. When the turkey is removed from the oven, mix the stuffing from the turkey into the stuffing in the 9 x 13 baking dish. Uncover and bake until top is slightly crisp and golden. Serve immediately.

FOCACCIA STUFFING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a cookie sheet and a 2-quart casserole dish.
• Place cubed focaccia on the prepared cookie sheet.
• Bake in the preheated oven until light golden brown, 12 to 15 minutes.
• Meanwhile, melt butter in a skillet over medium heat. Add onion, celery, rosemary, thyme, salt, and pepper; saute until onion is translucent, 5 to 7 minutes.
• Remove focaccia from the oven and transfer to the prepared casserole dish. Pour onion mixture over top and mix to lightly combine. Gently stir in 1 1/4 cups chicken broth, or up to 1/4 cup more depending on how crispy or wet you prefer your stuffing.
• Return to the oven and bake until golden brown, 35 to 40 minutes, stirring 1 to 2 times during baking.