Focaccia Stuffing with Sausage and Chestnuts
Our focaccia stuffing mix, made by the legendary La Brea Bakery of Los Angeles, forms the foundation for this savory stuffing. To enhance the taste, this recipe adds roasted chestnuts and Italian sausage.
- 3 Tbs. extra-virgin olive oil
- 1 yellow onion, diced
- 3 celery stalks, diced
- 1/2 tsp. kosher salt
- Freshly ground pepper, to taste
- 1 cup peeled and roasted chestnuts, halved
- 1 1/2 lb. Italian sausage, casings removed
- 1 package (1 lb.) La Brea Bakery focaccia stuffing
- 3 to 4 cups turkey or chicken stock, warmed
Preheat an oven to 375°F.
In a large fry pan over medium heat, warm the olive oil. Add the onion, celery, salt and pepper and sauté until soft and translucent, 10 to 12 minutes. Stir in the chestnuts. Transfer the onion mixture to a very large bowl.
In the same pan over medium heat, cook the sausage, crumbling it with a wooden spoon, until lightly browned and cooked through, about 10 minutes. Transfer to the bowl with the onion mixture and add the focaccia stuffing. Stir in the stock 1/2 cup at a time, making sure it is completely absorbed into the croutons and does not pool in the bottom of the bowl. Taste a crouton; it should be moist throughout but not crunchy or mushy. You may not need all of the stock.
To bake the stuffing alongside the turkey, transfer the stuffing to a buttered 3-quart baking dish. Cover with aluminum foil and bake for 20 minutes. Remove the foil and continue baking until the top is golden brown and crisp, 25 to 35 minutes more. Let rest for 10 minutes before serving.
To bake the stuffing inside the turkey, let the stuffing cool to room temperature, then spoon it loosely into the body and neck cavities of the turkey immediately before roasting. Be sure the center of the stuffing reaches 165°F during roasting. Serves 10 to 12.