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Lighter Sourdough Focaccia Stuffing with Sage and Butter

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This lighter sourdough focaccia stuffing with sage and butter is proof that breaking tradition can lead to something better. The tangy sourdough, fragrant sage, and golden, buttery crust make every bite a discovery.

Ingredients

Scale
  • 1 large sourdough focaccia (about 1 pound or 450g), day-old or slightly stale
  • 4 tablespoons unsalted butter (56g), plus extra for greasing
  • 2 tablespoons olive oil (30ml)
  • 1 large yellow onion (about 300g), diced
  • 3 celery stalks (about 150g), diced small
  • 4 cloves garlic (about 20g), minced
  • 3 tablespoons fresh sage leaves (about 10g), chopped
  • 1 tablespoon fresh rosemary (about 5g), chopped (optional)
  • 2 cups low-sodium chicken or vegetable broth (480ml)
  • 1 large egg (about 50g), lightly beaten
  • Salt and freshly ground black pepper to taste (about 1 teaspoon salt and ½ teaspoon pepper)
  • 2 tablespoons unsalted butter (28g), melted (for topping)
  • 1 tablespoon fresh sage leaves (about 3g), whole (for topping)
  • Flaky sea salt for finishing

Instructions

  1. Prepare the focaccia (do this the day before or morning of): Cut the focaccia into 1-inch cubes (about 2.5 cm). You should have roughly 8-9 cups. Spread them on a baking sheet in a single layer and leave them uncovered at room temperature for 8-12 hours. They should feel dry to the touch but not rock-hard. If you’re short on time, bake them at 300°F (150°C) for 15-20 minutes, stirring halfway.
  2. Preheat and prep: Preheat your oven to 375°F (190°C). Grease your 9×13-inch baking dish with butter.
  3. Sauté the aromatics: In your large skillet, melt 4 tablespoons of butter with 2 tablespoons of olive oil over medium heat. Add the diced onion and celery with a pinch of salt. Cook for 8-10 minutes, stirring occasionally, until the onion is translucent and the celery has softened.
  4. Add garlic and herbs: Stir in the minced garlic, chopped sage, and rosemary. Cook for 1 minute more until fragrant. Remove from heat.
  5. Combine the bread and vegetables: Place the dried focaccia cubes in your large mixing bowl. Pour the sautéed vegetable mixture over the top and toss gently with your hands or a spatula until every cube is coated.
  6. Make the broth mixture: In a small bowl or measuring cup, whisk together the 2 cups of low-sodium broth with the beaten egg. Add ½ teaspoon of salt and ¼ teaspoon of black pepper. Whisk until fully combined.
  7. Add the liquid: Pour the broth-egg mixture evenly over the bread and vegetables. Fold gently with a spatula until everything is moistened. Let it sit for 10 minutes so the bread absorbs the liquid.
  8. Transfer to baking dish: Spoon the mixture into your prepared baking dish. Spread it into an even layer. If making ahead, cover and refrigerate at this point for up to 24 hours.
  9. Add the topping: If baking immediately, brush the top with the remaining 2 tablespoons of melted butter. Arrange the whole sage leaves on top and sprinkle with flaky sea salt.
  10. Bake: Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for another 20-25 minutes, until the top is golden brown and crispy. For extra crunch, broil for 1-2 minutes at the end, watching closely.
  11. Rest before serving: Let the stuffing rest for 5-10 minutes after coming out of the oven.

Notes

Don’t skip the drying step for the focaccia. Season in layers. Watch your broth temperature (room temperature or slightly warm). Use a light hand when mixing. Test for doneness with a thermometer (center should reach 165°F/74°C). Make extra sage butter for drizzling.

Nutrition

Keywords: sourdough focaccia stuffing, sage stuffing, lighter stuffing, Thanksgiving stuffing, sourdough stuffing, holiday side dish

Find it online: https://cooksyla.com/lighter-sourdough-focaccia-stuffing-with-sage-and-butter/