Focaccia and Italian Sausage Stuffing with Fennel and Apple

Focaccia and Italian Sausage Stuffing with Fennel and Apple ingredients

• 1 loaf (approx. 1 lb) focaccia bread, day-old, cut into 1/2-inch cubes
• 4 tbsp unsalted butter
• 1 lb Italian sausage (sweet or hot), casings removed
• 1 large yellow onion, diced
• 2 celery stalks, diced
• 1 medium fennel bulb, cored and diced
• 1 medium Granny Smith apple, cored and diced
• 2.5 cups chicken broth, low sodium
• 2 tbsp fresh sage, chopped
• 1 tbsp fresh thyme, chopped
• 2 large eggs, lightly beaten
• 1.5 tsp kosher salt
• 0.5 tsp black pepper

How to make Focaccia and Italian Sausage Stuffing with Fennel and Apple

1. Preheat your oven to 350°F (175°C). Spread the 1 loaf of focaccia cubes evenly on a large baking sheet and bake for 15-20 minutes, or until lightly toasted and dried out; this prevents a soggy stuffing. Set aside.
2. In a large skillet or Dutch oven, cook the 1 lb Italian sausage over medium-high heat, breaking it up with a spoon, until fully browned and cooked through, about 8-10 minutes. Drain off any excess grease and transfer the sausage to a large mixing bowl.
3. Return the skillet to medium heat and melt 4 tbsp unsalted butter. Add the 1 diced large yellow onion, 2 diced celery stalks, and 1 diced medium fennel bulb. Sauté for 8-10 minutes until the vegetables are softened and translucent.
4. Stir in the 1 diced medium Granny Smith apple, 2 tbsp chopped fresh sage, and 1 tbsp chopped fresh thyme. Cook for another 3-5 minutes, allowing the apple to slightly soften and the herbs to become fragrant.
5. Add the sautéed vegetable and apple mixture to the bowl with the cooked Italian sausage and the toasted focaccia cubes. Gently toss to combine all the ingredients.
6. In a separate bowl, whisk together the 2.5 cups low-sodium chicken broth, 2 lightly beaten large eggs, 1.5 tsp kosher salt, and 0.5 tsp black pepper. Pour this liquid mixture over the focaccia and sausage mixture.
7. Carefully fold the ingredients together until the bread cubes are evenly moistened. Be careful not to overmix, as this can make the stuffing dense.
8. Lightly butter a 9x13-inch baking dish. Transfer the stuffing mixture to the prepared dish, spreading it out evenly.
9. Cover the baking dish tightly with aluminum foil and bake for 30 minutes. This initial covered baking helps to steam the stuffing and keep it moist.
10. Remove the foil and continue baking for another 20-25 minutes, or until the top is golden brown and crispy. An internal temperature of 165°F (74°C) ensures it's thoroughly heated.
11. Let the stuffing rest for 10 minutes before serving. This allows it to set slightly and makes for easier scooping.

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