Focaccia, Cranberry & Sage Stuffing Our Focaccia, Cranberry, and Sage Stuffing recipe creates the perfect accompaniment to your fall and winter entrees. Delight your family with the delicious taste of dried cranberries, fresh sage, Fuji apples, onion, and more - this recipe serves 12, so keep it in your back pocket for Thanksgiving. 12 Servings 0 peopleloved this print Ingredients Directions Ingredients 1 loaf Focaccia bread,, cut into cubes 1/4 cup Bertolli® Olive Oil Light Taste 1 large onion, diced 4 ribs celery, chopped 3 Fuji apples,, cored and chopped 1 cup dried cranberries 4 large eggs 3 cups vegetable broth 1/4 cup fresh sage leaves,, chopped 2 tsp fine sea salt 1 tsp freshly ground pepper Bertolli® Olive Oil Spray Extra Light Taste Directions Step 1: Preheat oven to 300° Step 2: Place cubed focaccia bread on a baking sheet and dry bread in oven 15-20 minutes, taking care not to brown. Step 3: Just enough to dry the bread, but not toast it. Set aside and turn oven up to 350°. Step 4: Meanwhile, in a large skillet, heat olive oil over medium-high heat. Add celery and apple and sauté until celery starts to soften. Add the onion and cranberries and sauté until all vegetables are soft but not browned. Step 5: In a medium bowl, whisk together eggs and broth. In a larger bowl combine the bread cubes and the apple mixture. Add the fresh sage, salt and pepper. Adjust seasoning at this stage before pouring in the egg mixture. Pour the liquid mixture over the bread mixture and toss until well coated. Step 6: Pour stuffing into a 9 x 13 pan lightly coated with olive oil spray. Bake covered for about 30 minutes. Uncover and bake another 15 minutes or until top is browned. Share This Recipe Share How To Sending Thank you! Your email was sent.Send another! Send More Enter your name* Recipient Name* Recipient Email Address* Enter your message here Hey! Thought you might like to learn how to do this from Bertolli. * Required field Send How To Related How To's & Recipes Alfredo Florentine Lasagna Get Cooking Tuscan Table Fall Get Cooking Arugula & Goat Cheese Salad Get Cooking Antipasto Tray Get Cooking Asiago Beef & Carrot Ragout Get Cooking Marinade Ratio Get Cooking
