Williams Sonoma Focaccia Stuffing
Our Mediterranean-style stuffing showcases tender, golden focaccia, a classic bread that has an exceptionally light, fluffy texture. Crafted from hearth-baked loaves of artisan focaccia, the mix is seasoned with fragrant thyme, marjoram, basil, rosemary and classic herbs. Follow this simple recipe to assemble it, or use the versatile blend as a foundation for your own signature stuffing.
Ingredients:
- 3 Tbs. extra-virgin olive oil
- 1 yellow onion, diced
- 3 celery stalks, diced
- 1/2 tsp. kosher salt
- Freshly ground pepper
- 1 package Williams Sonoma Focaccia Stuffing
- 3 1/2 to 4 cups (875 ml to 1 l) chicken stock, warmed
Directions:
Preheat an oven to 375F (190°C). Butter a 9-by-13-inch (23-by-33-cm) baking dish.
In a large sauté pan over medium heat, warm the olive oil. Add the onion, celery, salt and pepper to taste and sauté until the onion is soft and translucent, 8 to 10 minutes. Transfer the onion mixture to a very large bowl.
Add the stuffing mix to the onion mixture and stir until well combined. Stir in the stock 1/2 cup (4 fl. oz./125 ml) 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 mushy. You may not need all of the stock.
Transfer the stuffing mixture to the prepared baking dish. Cover the dish with a buttered sheet of aluminum foil and bake for 20 minutes. Remove the foil and continue baking until the top is golden brown and crisp, about 25 minutes more. Let rest for 10 minutes before serving. Serves 10 to 12.
Williams Sonoma Test Kitchen
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