Recipes Side Dishes Rice and Grains Focaccia Stuffing with Sausage and Chestnuts

Focaccia Stuffing with Sausage and Chestnuts

Focaccia Stuffing with Sausage and Chestnuts is rated 5.0 out of 5 by 4.
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Prep Time: 20 minutes
Cook Time: 65 minutes
Servings: 12

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.

Ingredients:

  • 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

Directions:

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.

Williams-Sonoma Kitchen

Rated 5 out of 5 by from I make it every year! This is great! I have served this sausage and chestnut version since Williams Sonoma started selling this Focaccia Stuffing years ago. I didn't really used to like stuffing until I found this! The only change I have for this recipe is that I chop cremini mushrooms and add those too! Wonderful and my guests love it each and every year!
Date published: 2015-11-09
Rated 5 out of 5 by from Requested! I make this dressing every year at my family's request. They absolutely love it! Last year I took it to my brother's house. All of their guests loved it too. I bake on the side instead of stuffing and use equal parts mild and hot Italian sausage. Delicious!
Date published: 2015-10-21
Rated 5 out of 5 by from Thanksgiving Focaccia Stuffing I have been making this recipe for years! Its the best stuffing I have ever made. I add double the amount of other ingredients with the one box of the focaccia cubes because I like to minimize the carbs but that is just my preference. I also like to a bit more wet so I add more chicken broth but not enough to make the cubes mushy! It is fantasticio!
Date published: 2013-11-21
Rated 5 out of 5 by from Great Stuffing Staple I made this recipe for this years Thanksgiving and it was a big hit! I used local store bought, organic, fresh herbed focaccia bread cut into cubes and changed the sausage ( I think you can safely do so depending on flavor preference). I also added 3 more celery stalks. It was so popular I didn't even get seconds, and I was the chef! It's hard to go wrong with a stuffing recipe but this one was very flavorful. I am told that I need to start using this each Thanksgiving now.
Date published: 2012-11-24
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