What You Need:
- 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
- Cook 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).
- Transfer 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.