Focaccia Cranberry Stuffing Bake

By krystallondon

With a loaf of flavourful focaccia as its base, this stuffing takes just a little work and you don't even have to stuff it in a bird. It can also go meatless with vegetarian broth.

Ingredients

• 1 focaccia loaf, about 9x7 in. (23x18 cm)
• 1 large onion
• 1/3 cup (75 mL) butter
• 4 celery stalks, including leaves
• 2 tsp (10 mL) dried sage leaves
• 1 tsp (5 mL) poultry seasoning
• 1/2 cup (125 mL) dried cranberries
• 1 bunch green onions, sliced
• 1 cup (250 mL) chopped parsley
• 1 cup (250 mL) chicken broth
• 2 eggs

Preparation

Step 1

1. Preheat oven to 325F (160C). Cut focaccia into 1/2-in. (1-cm) cubes. Measure out about 12 cups (3 L) and place in a large bowl. Chop onion. Melt butter in a large frying pan over medium heat. Add onion and sauté. Meanwhile, thinly slice celery including any leaves and add to onion. Cook, stirring often, until onion is soft, about 5 min.

2. Toss bread with seasonings. Then stir in hot onion mixture, cranberries, green onions and parsley. In a bowl, whisk broth with eggs. Stir into bread mixture. Spoon into a greased 9×13 in. (3-L) casserole dish and lay a piece of foil loosely overtop. Bake 30 min, stirring halfway through. Remove foil and stir again. Continue baking, uncover ed, until bread cubes become golden-tinged, about 30 more min.

Nutrients per cup (250 mL)
4 g protein
7 g fat
22 g carbohydrates
2 g fibre
29 mg calcium
160 calories