Rosemary Monkey Bread Stuffing

Name: Rosemary Monkey Bread Stuffing
Prep time: 20 min
Total time: 1 h 10 min
Yield: 8 serving(s)
Ingredients: 1 sweet onion, chopped; 4 ribs celery, sliced; 4 tbsp. unsalted butter; 1 c. chicken stock; 2 large eggs; 1 tsp. Kosher salt; 1/2 tsp. Freshly ground black pepper; 1 1/2 lb. rosemary focaccia, cut into 1" to 1 1/2" cubes

By Marian Cooper CairnsPublished: Oct 3, 2016

1 Rating

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Brian Woodcock

Yields:

8 serving(s)

Prep Time:

20 mins

Total Time:

1 hr 10 mins

Serving stuffing by the slice may be the smartest idea since the first Thanksgiving.

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Ingredients

1 sweet onion, chopped
4 ribs celery, sliced
4 Tbsp. unsalted butter
1 cup chicken stock
2 large eggs
1 tsp. Kosher salt
1/2 tsp. Freshly ground black pepper
1 1/2 lb. rosemary focaccia, cut into 1" to 1 1/2" cubes

Directions

1. Step 1Cook onion and celery in butter in a large, straight-sided skillet over medium heat, stirring occasionally, until tender and golden brown, 8 to 10 minutes. Transfer to a bowl; cool 5 minutes. Whisk in chicken stock and eggs until combined. Season with salt and pepper. Stir in focaccia (if you can't find rosemary focaccia, use plain and add 1 1/2 tablespoons chopped fresh rosemary).
2. Step 2Transfer to a buttered 9" springform pan. Bake at 375 degrees F until golden brown, 35 to 40 minutes. Cook 5 minutes; run a knife around outer edge of stuffing, then remove ring. Serve warm.

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