Rosemary Focaccia Stuffing

In Infusions, RECIPES 2017, Rosemary Passion, Sides by Linda SzymanskiLeave a Comment

Rosemary Focaccia Stuffing

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1-2 loaves {depending on size, about 1 pound} Rosemary Focaccia, cut into cubes
2 tablespoons Olive Oil
Rosemary Passion Infused Sea Salt from Salts of the 7 Seas
1 stick {1/2 cup} Unsalted Butter
1 package {8 ounces} Cremini Mushrooms, sliced
Tellicherry Pepper from Salts of the 7 Seas
1 whole Onion, chopped
2 cloves Garlic, minced
1 teaspoon Fresh Thyme, chopped
2 tablespoons Parsley, chopped
2 cups Chicken Stock or Vegetable Stock, plus 1/2 cup
2 whole Eggs, whisked


1. Preheat your oven to 400 degrees F.
2. Place cubed focaccia on a sheet pan and drizzle with olive oil and season with Rosemary Passion Infused Salt from Salts of the 7 Seas and Tellicherry Pepper from Salts of the 7 Seas. Mix to combine. Place in the oven to toast for 15 minutes until golden brown. Remove and set aside to cool.
3. Lower oven heat to 350 degrees F. Spray a 9×13-inch casserole dish with nonstick cooking spray. Set aside.
4. In a large pot melt the butter over medium heat. Add the sliced mushrooms, chopped onion and minced garlic. Saute in butter until veggies are fragrant and tender, about 3-5 minutes. Season with Rosemary Passion Infused Sea Salt and Tellicherry Pepper. Turn heat off and remove pot from direct heat.
5. Add chopped thyme and chopped parsley. Mix to combine. Add about half of the toasted croutons to the mixture. Fold in and begin adding chicken stock to the croutons a little at a time. Gradually add more croutons to the pot and more chicken stock until both are combined.
6. Drizzle in whisked eggs and combine mixture well. Pour stuffing evenly into prepared casserole dish. At this point I like to add the extra 1/2 cup of stock over the top of the stuffing. It keeps everything moist during the baking process. Cover with foil and bake in preheated oven for 30 minutes. Remove foil and bake uncovered for another 30 minutes until top is golden. Serve and enjoy immediately!

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