Focaccia and Bacon Stuffing
The richness of the olive oil in focaccia makes a stuffing (or “dressing”) that is layered with flavors. Bacon adds richness to this stuffing that is classic with a unique twist.
Servings: 12
Cost: $8.00
Equipment
- Half Sheet Pan
- Saute Pan or Skillet
- 3 Quart Casserole Dish
Ingredients
- 5 cups cubed Focaccia (see note)
- 5 cups cubed French or Sourdough Bread
- 16 oz Bacon, chopped
- 8 Tbsp Unsalted Butter
- 1 cup chopped Celery
- 1 cup diced yellow Onion
- 2 cloves Garlic, minced
- 3 Tbsp chopped Fresh Sage
- 3 Tbsp Fresh Thyme Leaves
- 1/4 cup chopped Fresh Flat-Leaf Parsley
- 2 Eggs
- 3 cups Low-Sodium Turkey or Chicken Stock
- 1/2 tsp Kosher Salt
Instructions
- Dry or toast bread: Dry out the bread cubes by either leaving them out on a sheet pan overnight or baking them in a 350°F / 177°C oven, shaking the pan halfway through cooking, until golden and toasted, about 15 minutes.
- Spray a 9x13 baking dish (or any 3 quart casserole dish) with nonstick cooking spray.
- Meanwhile, heat a large skillet over medium heat. Add bacon and saute until browned and nearly crisp, 6 to 8 minutes. Transfer bacon to a paper-towel lined plate and return skillet to heat. Drain off all but a thin layer of baking grease from the pan.
- Add butter to heated pan and gently stir it around until melted. Add celery, onion, garlic, sage, thyme, and parsley with a generous pinch of salt. Cook, stirring frequently and scraping up any browned bits on the bottom of the pan, until celery and onion are very soft, 10 to 12 minutes.
- Pour butter and aromatics out over bread cubes (you can do this right on the sheet pan or transfer everything to a large bowl. Toss together until everything is evenly combined. Stir in half the bacon (reserve the rest as topping).
- Transfer stuffing to baking dish.
- Whisk eggs until even. Whisk in chicken stock and salt. Pour over stuffing.
- Top stuffing with remaining bacon.
- Cover stuffing tightly with foil. Refrigerate for 30 minutes. (This will allow the bread to soak up the liquids for a moist center and crisp top.)
- Preheat oven to 350°F / 177°C.
- Bake stuffing, covered, for 45 minutes.
- Remove foil and continue baking until stuffing is golden brown on top, about 20 to 30 minutes more (depending on how crisp you like the topping).
- Serve warm.
Notes
Bread - The bread cubes can be dried out overnight or toasted in the oven up to 2 days ahead.
Butter - It's important to use unsalted butter and low-sodium broth in this recipe. Bacon can be quite salty, so using low-salt versions of the other ingredients will help to balance things out.
Focaccia - This is an olive-oil rich Italian bread with a golden color and a light crumb. Store-bought or homemade focaccia will work well here. If you can’t find focaccia, use any good-quality loaf of bread.
Make Ahead - Assemble the stuffing up to 2 days ahead, but wait to pour the stock-egg mixture over top until 30 minutes before baking.
Nutrition
Calories: 228kcal | Carbohydrates: 15g | Protein: 7g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 60mg | Sodium: 360mg | Potassium: 119mg | Fiber: 1g | Sugar: 1g | Vitamin A: 321IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg