How do you make Williams Sonoma stuffing?

Ingredients

1. 3 Tbs. extra-virgin olive oil.
2. 1 yellow onion, diced.
3. 3 celery stalks, diced.
4. 1/2 tsp. kosher salt.
5. Freshly ground pepper.
6. 1 package Williams Sonoma Focaccia Stuffing.
7. 3 1/2 to 4 cups (875 ml to 1 l) chicken stock, warmed.

How do you make focaccia stuffing?

Stuffing

1. 8 cups 1/2-inch cubes focaccia bread (about 1 lb)
2. 8 oz pancetta, diced.
3. 6 tablespoons butter.
4. 1 cup diced onion.
5. 1 cup diced celery.
6. 1/4 teaspoon salt.
7. 1/4 teaspoon pepper.
8. 2 Gala apples, cored and cut into 1/2-inch cubes (2 cups)

What kind of bread makes the best stuffing?

The best bread to use for stuffing is the kind that has neutral flavor, tight crumb, with a slight tendency to be on the sweet side. Good choices will be white bread, challah or brioche to name a few.

Can stuffing be made ahead?

This is a delicious stuffing recipe that can be made up to 3 days ahead. Just mix the ingredients together and store in the fridge.

Does rosemary go into stuffing?

Parsley, sage, rosemary and thyme are all fabulous flavors with depths of their own, so mixing them into my recipe was a must. I also added in some pomegranate flavored dried cranberries and some chopped pecans. First melt the butter in a large skillet, then add the onion and celery.

Can I use focaccia for stuffing?

If the focaccia you purchase is topped with rosemary or olives or even tomatoes, those will all be good in your stuffing but keep in mind that they will change the flavor slightly. Feel free to mix it up and use any type of bread you’d like (wheat bread, cornbread, or rye are some breads I like in stuffing).

What is the difference between stuffing bread and regular bread?

The significant difference between the two is the bread — the first building block that contributes the base from which the dish is prepared. Dressing is made from cornbread, and stuffing is traditionally made from other breads — sourdoughs, biscuits, etc.

Can I refrigerate stuffing overnight before baking?

Do not refrigerate uncooked stuffing. If stuffing is prepared ahead of time, it must be either frozen or cooked immediately. To use cooked stuffing later, cool in shallow containers and refrigerate it within 2 hours. Use it within 3 to 4 days.

What fresh herbs do you put in stuffing?

Add garlic, parsley, rosemary, sage and thyme. Cook for 30 seconds stirring constantly. Add eggs to a large bowl; beat them lightly. Add dried bread cubes, cooked sausage/vegetable mixture, salt, pepper and chicken broth.