Focaccia cranberry stuffing bake



20 min


1 h 25 min


13 cups

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.


  • 1 loaf focaccia bread
  • 1 large onion
  • 1/3 cup butter
  • 4 celery stalks , including leaves
  • 2 tsp dried sage
  • 1 tsp poultry seasoning
  • 1/2 cup dried cranberries
  • 1 bunch green onions , sliced
  • 1 cup chopped parsley
  • 1 cup chicken broth
  • 2 eggs


  • 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)

  • Calories
  • 160,
  • Protein
  • 4 g,
  • Carbohydrates
  • 22 g,
  • Fat
  • 7 g,
  • Fibre
  • 2 g,