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Kid-Approved Sourdough Focaccia Stuffing: Best Easy Recipe

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This kid-approved sourdough focaccia stuffing with sage and butter is proof that sometimes the best recipes come from listening to the people around you. It’s affordable, easy, and absolutely delicious, with crispy edges, a tender center, and buttery sage flavor.

Ingredients

Scale
  • 1 pound day-old sourdough focaccia, cut into 1-inch cubes
  • 1/2 cup unsalted butter (1 stick)
  • 1/4 cup fresh sage leaves, finely chopped
  • 1 large yellow onion, diced
  • 3 large celery stalks, diced
  • 2 cups low-sodium chicken or vegetable broth
  • 2 large eggs, lightly beaten
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons fresh parsley, chopped (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or cooking spray.
  2. Spread the focaccia cubes on a large baking sheet in a single layer. Bake for 10-12 minutes until dry and just starting to turn golden. Let cool slightly.
  3. In a large skillet over medium heat, melt the butter. Add the diced onion and celery, and cook for 6-8 minutes until onions are translucent and celery is tender.
  4. Stir in the chopped fresh sage and cook for another minute until fragrant.
  5. In a large mixing bowl, combine the toasted focaccia cubes and the cooked onion-celery-sage mixture. Toss gently.
  6. In a separate bowl, whisk together the broth, eggs, salt, and pepper.
  7. Slowly pour the broth mixture over the bread cube mixture, tossing gently. Let sit for 5 minutes.
  8. Spoon the mixture into the prepared baking dish and spread into an even layer. Drizzle any remaining butter from the skillet over the top.
  9. Bake for 25-30 minutes until the top is golden brown and crispy. For extra crunch, broil for the last 2-3 minutes.
  10. Let the stuffing cool for 5-10 minutes before serving. Garnish with fresh parsley if desired.

Notes

For the best texture, use day-old focaccia. If bread is fresh, cube and toast at 300°F for 10 minutes. Use low-sodium broth to control saltiness. Let the mixture rest 5 minutes before baking to allow even absorption. For make-ahead, assemble through step 8, refrigerate, and bake the next day, adding 10-15 minutes to cooking time.

Nutrition

Keywords: sourdough focaccia stuffing, Thanksgiving stuffing, easy stuffing recipe, kid-approved stuffing, sage and butter stuffing

Find it online: https://cravemila.com/kid-approved-sourdough-focaccia-stuffing-best-easy-recipe/