Focaccia cranberry stuffing bake
With a loaf of flavourful focaccia as its base, this stuffing takes just a little work and you don't even have to stuff it in a bird. It can also go meatless with vegetarian broth.
, including leaves
- Preheat oven to 325F (160C). Cut focaccia into 1/2-in. (1-cm) cubes. Measure out about 12 cups (3 L) and place in a large bowl. Chop onion. Melt butter in a large frying pan over medium heat. Add onion and sauté. Meanwhile, thinly slice celery including any leaves and add to onion. Cook, stirring often, until onion is soft, about 5 min.
- Toss bread with seasonings. Then stir in hot onion mixture, cranberries, green onions and parsley. In a bowl, whisk broth with eggs. Stir into bread mixture. Spoon into a greased 9×13 in. (3-L) casserole dish and lay a piece of foil loosely overtop. Bake 30 min, stirring halfway through. Remove foil and stir again. Continue baking, uncovered, until bread cubes become golden-tinged, about 30 more min.
Nutrition (per serving)
- 4 g,
- 22 g,
- 7 g,
- 2 g,