Recipe: Rosemary Monkey Bread Stuffing

stuffing

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

How To:

  1. 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).
  2. 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.
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