Best 7 Uncle Brads Focaccia Stuffing Recipes

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**Savory and Aromatic Focaccia Stuffing Recipes for Special Occasions**

Focaccia stuffing is a delectable dish that combines the flavors of savory herbs, tender bread, and rich broth to create a flavorful and aromatic side dish perfect for special occasions like Thanksgiving or Christmas. With its crispy exterior and soft, fluffy interior, focaccia bread makes an excellent base for stuffing, while the addition of herbs, spices, and vegetables creates a symphony of flavors. This article presents a collection of focaccia stuffing recipes that cater to various dietary preferences and tastes, ensuring there's something for everyone to enjoy. From classic focaccia stuffing with savory herbs and succulent mushrooms to vegan-friendly and gluten-free variations, these recipes offer a range of options to suit different needs and palates. Whether you prefer a traditional stuffing or a contemporary twist, these recipes provide step-by-step instructions and helpful tips to guide you in creating a delicious and memorable focaccia stuffing that will impress your guests and make your holiday gatherings truly special.

**Recipes included in this article:**

1. **Classic Focaccia Stuffing:** This recipe features the timeless combination of focaccia bread, celery, onion, garlic, fresh herbs, and savory spices. The result is a flavorful and aromatic stuffing that pairs perfectly with roasted turkey or chicken.

2. **Mushroom and Sausage Focaccia Stuffing:** This hearty and savory stuffing combines the flavors of sautéed mushrooms, smoky sausage, and aromatic herbs. The addition of sausage adds a delightful richness and depth of flavor to the classic focaccia stuffing.

3. **Vegan Focaccia Stuffing:** This plant-based recipe offers a delicious alternative for vegans and vegetarians. It uses vegetable broth instead of chicken broth and incorporates a variety of vegetables, including celery, carrots, and mushrooms. The result is a flavorful and satisfying stuffing that is perfect for holiday gatherings.

4. **Gluten-Free Focaccia Stuffing:** This recipe caters to those with gluten sensitivities or allergies. It uses gluten-free focaccia bread and a combination of vegetables, herbs, and spices to create a delicious and inclusive stuffing option.

5. **Cornbread Focaccia Stuffing:** This unique recipe combines the flavors of cornbread and focaccia to create a sweet and savory stuffing. It uses a mixture of cornbread cubes, focaccia bread cubes, and a variety of herbs and spices to create a flavorful and texturally interesting stuffing.

Let's cook with our recipes!

ROSEMARY FOCACCIA STUFFING WITH PANCETTA



Rosemary Focaccia Stuffing with Pancetta image

Provided by Food Network Kitchen

Time 1h30m

Yield 8 to 10 servings

Number Of Ingredients 16

1 stick unsalted butter, plus more for the baking dish
8 ounces pancetta, diced
1 onion, finely chopped
5 stalks celery, finely chopped
1/2 cup chopped sun-dried tomatoes (not oil-packed)
1 tablespoon chopped fresh sage
1 tablespoon chopped fresh thyme
Kosher salt and freshly ground pepper
4 cups low-sodium chicken or turkey broth
2 large eggs
1/2 cup chopped fresh parsley
6 cups 1/2 -inch stale rosemary focaccia cubes (about 10 ounces)
6 cups 1/2 -inch stale ciabatta bread cubes (about 10 ounces)
8 ounces fontina cheese, diced
2 tablespoons fat from the turkey drippings (or butter)
1/2 cup grated parmesan cheese (about 1 ounce)

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.

THANKSGIVING STUFFING FOCACCIA



Thanksgiving Stuffing Focaccia image

For people who love carbs but don't love soggy stuffing, may we introduce a new favorite combination: Thanksgiving stuffing focaccia. The bread is slightly custardy on the inside from the moisture from the vegetables while still maintaining a biscuity crust like a Chicago deep-dish pizza. Topped with crisp sausage and packed with fresh sage and parsley, it's poised to become a new holiday staple.

Provided by Food Network Kitchen

Categories     main-dish

Time 4h45m

Yield 10 to 12 servings

Number Of Ingredients 18

2 tablespoons unsalted butter
4 stalks celery, finely diced
1 onion, finely diced
1/4 cup fresh sage leaves, finely chopped
2 chicken bouillon cubes, crushed (see Cook's Note)
Coarsely ground black pepper
6 cups all-purpose flour (see Cook's Note)
One 1/4-ounce package active dry yeast (2 1/4 teaspoons)
2 teaspoons sugar
2 1/2 cups warm water (80 to 85 degrees F)
1/2 cup plus 1 teaspoon extra-virgin olive oil
Kosher salt
1 cup fresh parsley leaves, finely chopped
1 pound sweet Italian sausage, removed from casing
Kosher salt
Nonstick cooking spray, for the plastic wrap, optional
Flaky sea salt, for sprinkling
3 tablespoons extra-virgin olive oil

Steps:

  • For the dough: Melt the butter in a large skillet over medium heat until foaming but not brown. Add the celery and onion and cook, stirring often, until softened but not brown, 12 to 15 minutes. Sprinkle with the sage, bouillon cubes and 1 teaspoon pepper and stir in 1/4 cup water. Cook, stirring often, until the bouillon is dissolved and has coated all the vegetables and the water has evaporated, about 3 minutes. Transfer to a plate and let cool to room temperature.
  • Meanwhile, whisk the flour, yeast and sugar in the bowl of a stand mixer. Using the dough hook on low speed, stir in the warm water and 2 tablespoons of the olive oil, mixing until the flour is completely moistened. Let stand 5 minutes.
  • Add 2 tablespoons kosher salt and knead on medium speed for 5 minutes. (The dough will tighten up, then begin to relax. After 5 minutes, it will be very wet and stick to the bottom of the mixer but not the sides.) With the mixer on low, add the cooled vegetables and the parsley.
  • Rub 2 tablespoons olive oil around the bottom and sides of a large mixing bowl (big enough to hold at least double the volume of the dough). Using a scraper or spatula, transfer the dough to the bowl, flipping once to coat completely with oil. Cover with a plate and let sit until doubled in size, about 2 hours.
  • Meanwhile, heat 1 teaspoon olive oil in a medium pan over medium-high heat until shimmering. Add the sausage and cook, breaking it up with the back of a spoon, until golden and crisp, about 5 minutes. Transfer to a plate and let cool to room temperature.
  • Pour the remaining 1/4 cup olive oil into the bottom of an 18-by-13-inch rimmed baking sheet. Use your hands to evenly distribute the oil along the bottom and up the sides. Scrape the dough into the baking sheet, flattening it slightly with your hands. Flip the dough once and gently stretch it to fit into an even layer in the baking sheet. (The dough may not stretch to the edges at this point. If it starts to pull back, let rest 10 minutes and re-stretch, making sure to pull from the center as well as the edges to get an even thickness.) Top evenly with the sausage and use your fingertips to make dimples over the surface of the focaccia, pressing firmly but not so hard you make holes in the dough.
  • For the brine and finish: Dissolve 1 teaspoon kosher salt in 1/4 cup warm water. Drizzle over the surface of the focaccia, letting it pool in the dimples. Cover with an inverted baking sheet or cover loosely with plastic wrap that has been lightly sprayed with nonstick cooking spray. Let sit in a warm place for 45 minutes to relax and rise again.
  • Meanwhile, preheat the oven to 450 degrees F.
  • Uncover the dough and sprinkle with flaky sea salt. Bake, rotating the baking sheet once halfway through, until the focaccia is deep golden brown on the top and bottom, 30 to 35 minutes. Drizzle with the olive oil and let sit for 5 minutes. Use a spatula to remove the focaccia to a wire rack to cool completely.

STUFFED FOCACCIA



Stuffed Focaccia image

Found on net. Plan on trying this soon. Sounds SO good to me. I think it would be a great way to "trick" my sons into eating spinach. Prep time does not reflect thawing time.

Provided by Saturn

Categories     Breads

Time 40m

Yield 1 Foccacia, 2 serving(s)

Number Of Ingredients 7

1 loaf frozen bread dough
7 ounces gorgonzola, Crumbled
7 ounces mozzarella cheese, Slice
1 1/2 cups spinach, Sauteed
4 tablespoons olive oil
fresh rosemary
coarse salt

Steps:

  • Thaw dough.
  • Preheat the oven to 400 degrees F.
  • Divide the dough into two.
  • On a floured surface, either pat down or roll into two 10-11 inch circles.
  • Place one circle on an oiled cookie sheet, and then sprinkle the cheese evenly over its surface.
  • Spread the spinach across the top, and then cover with the remaining circle.
  • Using your fingertips, gently press the edges together.
  • Create dimples across the top surface using your fingertips, and drizzle over with the oil. Sprinkle the salt and rosemary on top.
  • Bake for about 30 minutes or until golden brown.
  • Serve warm.
  • Variation: Try stuffing the focaccia with thinly sliced tomatoes and basil leaves, shredded cooked ham and Fontina cheese, or simply a mixture of your favorite Italian cheeses.

Nutrition Facts : Calories 891.8, Fat 77.8, SaturatedFat 35.3, Cholesterol 152.8, Sodium 2024.6, Carbohydrate 5.3, Fiber 0.5, Sugar 1.6, Protein 43.9

FOCACCIA STUFFING



Focaccia Stuffing image

Make and share this Focaccia Stuffing recipe from Food.com.

Provided by Pinay0618

Categories     < 60 Mins

Time 1h

Yield 10 serving(s)

Number Of Ingredients 11

1 loaf focaccia bread, cubed (about 8 cups)
4 tablespoons pine nuts
3 tablespoons olive oil
1 small onion, diced
2 clove(s) garlic, minced
6 sun-dried tomatoes packed in oil, finely chopped
1/2 cup marinated artichoke hearts
3 tablespoons chopped fresh basil
3 cups vegetable stock
1 teaspoon salt
1/4 teaspoon black pepper

Steps:

  • Preheat oven to 375 degrees F. Place cubed bread in a large bowl and set aside.
  • In a dry skillet, toast pine nuts over medium heat until golden brown, about 4 minutes. Add the nuts to the bread cubes.
  • Heat 2 tablespoons of oil in the same skillet over medium heat. Add onions and sauté for 5 minutes. Add garlic and cook for an additional 5 minutes, stirring often. To the bread bowl, add the onions and garlic, along with the sundried tomatoes, artichokes, basil, stock, salt, and pepper. Stir until combined well.
  • Oil a 3-quart casserole dish and spoon the stuffing into the dish. Drizzle the last 1 tablespoon of oil over the stuffing. Bake, covered, for 30 minutes. Uncover, and bake for an additional 20 minutes.

Nutrition Facts : Calories 87.7, Fat 6.7, SaturatedFat 0.8, Sodium 247.8, Carbohydrate 6.5, Fiber 1.1, Sugar 0.6, Protein 1.7

FOCACCIA STUFFING WITH APPLES AND PANCETTA



Focaccia Stuffing with Apples and Pancetta image

All the other boring stuffings will be jealous when this one makes its debut on your holiday table! Herbs, citrus, nuts, pancetta and broth come together as an ensemble cast that will turn a humble side dish into the star of the show.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 1h45m

Yield 18

Number Of Ingredients 15

8 cups 1/2-inch cubes focaccia bread (about 1 lb)
8 oz pancetta, diced
6 tablespoons butter
1 cup diced onion
1 cup diced celery
1/4 teaspoon salt
1/4 teaspoon pepper
2 Gala apples, cored and cut into 1/2-inch cubes (2 cups)
2 cups Progresso™ chicken broth (from 32-oz carton)
2 eggs, slightly beaten
2 tablespoons chopped fresh thyme leaves
2 tablespoons chopped fresh sage leaves
1/2 cup toasted walnuts, chopped
1/4 cup chopped fresh parsley
1 teaspoon grated orange peel

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.

Nutrition Facts : Calories 200, Carbohydrate 16 g, Cholesterol 40 mg, Fat 2 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 570 mg, Sugar 3 g, TransFat 0 g

FOCACCIA STUFFING



Focaccia Stuffing image

A very flavorful alternative to traditional stuffing. Makes a fantastic complementary side dish to pork tenderloin, chicken, or turkey. This stuffing has a great amount of flavor and is sure to work with either store-bought focaccia or homemade.

Provided by Mrs. Hauser

Categories     Bread Stuffing and Dressing

Time 1h20m

Yield 6

Number Of Ingredients 9

4 cups cubed focaccia bread
¼ cup butter
1 cup chopped onion
1 cup chopped celery
½ teaspoon dried rosemary, crushed
½ teaspoon dried thyme
¼ teaspoon salt
2 pinches ground black pepper
1 ¼ cups chicken broth, or more to taste

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.

Nutrition Facts : Calories 141.2 calories, Carbohydrate 13.7 g, Cholesterol 21.6 mg, Fat 8.6 g, Fiber 1.4 g, Protein 2.6 g, SaturatedFat 5.1 g, Sodium 527.9 mg, Sugar 1.9 g

UNCLE BRAD'S FOCACCIA STUFFING



UNCLE BRAD'S FOCACCIA STUFFING image

Categories     Herb     Thanksgiving     Stuffing/Dressing

Yield About 10 Cups

Number Of Ingredients 12

• 1 loaf focaccia bread
• 8 tablespoons (1 stick) unsalted butter
• 1 small/medium onion, finely diced (about 1 cup)
• 6 stalks celery with leaves trimmed off, cut into 1/4-inch dice (about 2 1/2 cups)
• 1 teaspoon celery salt
• 1 teaspoon dried sage, crumbled
• 1 teaspoon dried rosemary, crushed
• 1/2 teaspoon dried thyme, crumbled
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 3/4 cups hot homemade turkey stock or canned turkey or chicken stock.
Optional: 1 pound mild pork sausage

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.

Tips:

  • Use high-quality ingredients: This will make a big difference in the flavor of your stuffing. Use fresh vegetables, herbs, and broth, and make sure your bread is fresh and flavorful.
  • Don't overstuff the focaccia: You want the stuffing to be moist and flavorful, but not so dense that it's hard to eat. Aim for about 1 cup of stuffing per person.
  • Bake the focaccia until it's golden brown and crispy: This will help to ensure that the stuffing is cooked through and that the focaccia is nice and crispy.
  • Let the focaccia cool slightly before slicing and serving: This will help to prevent the stuffing from falling out.

Conclusion:

Uncle Brad's focaccia stuffing is a delicious and easy-to-make dish that is perfect for any occasion. It's a great way to use up leftover bread, and it's also a delicious side dish for roasted chicken or turkey. With its savory flavor and crispy texture, this stuffing is sure to be a hit with your family and friends.

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