Focaccia stuffing adds an Italian flourish to your Thanksgiving table, especially with addition of sausage and fennel. The combination of textures and flavors complements the turkey and fixins,
Focaccia Stuffing with Sausage and Fennel
Servings
8
servingsPrep time
20
minutesCooking time
50
minutesIngredients
1/4 cup 1/4 extra virgin olive oil
2 lb 2 sweet sausage, removed from casing
1 small 1 onion, diced
1 1 fennel bulb, separated from stalks, cored, and julienned as this as possible (save and chop fronds from the stalks)
2 cups 2 chicken stock
1 cup 1 chopped sage
1 large 1 loaf pan of plain focaccia, cut into 1" pieces and lightly toasted
Kosher salt and freshly ground black pepper, to taste
Directions
- Heat oven to 375°F.
- Add olive oil to a saute pan over medium heat.
- Add sausage, stirring often, breaking into pieces, until the meat is browned.
- Remove sausage, with a slotted spoon, to a large mixing bowl and set aside.
- Saute fennel and onion in pan juices until soft (5–7 minutes).
- Transfer with a slotted spoon to bowl with sausage.
- Add sage, bread, salt, and pepper to bowl with saute pan; toss to combine with the drippings.
- Season to taste with salt and pepper.
- Add to bowl and mix evenly with the other ingredients.
- Spread evenly in a large baking dish coated with a sheen of olive oil.
- Dab with stock until slightly moist (save the remaining stock).
- Bake until golden brown and bread is slightly crisp on top, 30–35 minutes (dab with remaining stock as needed to keep moist).
- Garnish with chopped fennel fronds.
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