Monday, November 9, 2009

Chef Chuck's Focaccia Stuffing

Focaccia Ripieno

Homemade stuffing, made with focaccia bread, celery, onions, carrots and mushrooms is the perfect side dish to share with your family. The stuffing could be used to stuff your favorite bird, serve it with pork or bake in the oven for a vegetarian stuffing. If you don't make the homemade focaccia, use your favorite bread.

2 cups warm water, 110 degrees
1 tablespoon dry yeast
1 tablespoon sugar
4-5 cups all-purpose flour
2 tablespoons extra virgin olive oil
1 tablespoon salt

Add 1 tablespoon of yeast to warm water and sugar, stir. Let sit for 7 minutes (until foamy). Pour into mixer bowl, set to a medium speed, add olive oil. Mix in one cup of flour at a time with salt until it forms into a ball of dough. Dust a cutting board with flour and knead dough for 3 minutes. Lightly coat a large bowl with olive oil, transfer dough and cover with plastic wrap and lay kitchen towel on top. Let rise in a warm area for 1 to 2 hours. Turn out onto a floured board and roll out to fit a baking pan. Transfer to an oiled baking pan cook at 475 degrees for 10-15 minutes. Cool and cut in small cubes, let sit out overnight to air dry or bake in the oven at 200 degrees till bread is dried out, about 1 hour.
Focaccia Stuffing

1 onion, diced

3 celery stalks, diced
8 ounces mushrooms, sliced
2 cups vegetable broth
1 tablespoon fresh parsley, chopped
1 tablespoon fresh sage, chopped
black ground pepper to taste
2 tablespoons olive oil
2 tablespoons butter

5-6 cups focaccia bread, cubed

In a large frying pan heat olive oil and butter and saute onion, celery, and mushrooms. Add cubes of bread, fresh parsley, sage, and pour vegetable broth over, stir, add pepper to taste. Place in bird or in a covered baking dish and heat up 30 minutes in an 375 degree oven.


  1. Hello Sylvia, That it was!! Thank You :)

  2. Chef Chuck (you little devil!!)

    I think I am going to be a hit on Thanksgiving morning. I was picked to make the stuffing! Wait till I WOW the family with this! Thank you!!

  3. Hello Ginger, Hope all is well! This is great my timing was good! Please enjoy! Thank You :)

  4. aren't you clever to use focaccia. what a perfect idea to kick it up. I mean stuffing can be kind of boring. love this.

  5. Thanks Dawn, Stuffing can be changed in so many different ways. I guess it depends on what we are used to while we were growing up.I also like sausage in my stuffing. Take care, Chuck :)

  6. I love stuffing!! This is a great recipe!!

  7. Hi Ash! You liking my stuffing puts a smile on my face :) Thank You!

  8. Oh, I bet this is amazing! The taste of the focaccia in stuffing...mmmmmm, I can just imagine...YUM!

  9. Hello girlichef, Your right focaccia really makes the stuffing! Thank You :)

  10. Is this good w/sausage or lil pieces of bacon? :)

    Thanks..loved ur segment on midday AZ!

  11. how many servings does this make? i have to make a 27lb turkey

  12. Hello,

    Thank you for your interests in that great Stuffing!

    If the stuffing appears dry at anytime, add some broth. Never stuff to tight.

    We filled a 20lbs. turkey and had some left over.

    Sounds like a party to me, I would double the amount and have a separate platter on the side.

    I am sure all will enjoy.

    I hope you enjoy!

    Best, Chef Chuck