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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Focaccia Stuffing Recipe

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This recipe for Focaccia Stuffing is from The Shepherd's Family and Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
3 lbs. rosemary focaccia bread, diced (sit out overnight or brown in oven)
8 T. EVOO
2 c. red diced onions
6 stalks celery
1 c. fresh parsley
6 T. fresh sage
3 T. fresh Thyme
4 t. fresh rosemary
2 1/2 t. salt
1 t. pepper
5 c. chicken broth

Directions:
Directions:
Preheat oven to 350º.

Saute onions and celery in EVOO. Toss seasonings to combine. Add everything together and let sit for a few minutes to absorb the liquid. Bake 50 minutes uncovered.

º

Personal Notes:
Personal Notes:
I add diced sun dried tomatoes and/or diced white cheese.

 

 

 

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