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Crowd-Pleasing Sourdough Focaccia Stuffing with Sage Butter

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This sourdough focaccia stuffing with sage butter is the ultimate holiday side dish. Tangy sourdough, nutty sage butter, and sweet caramelized onions create a rich, savory stuffing that will steal the show at any gathering.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter (preferably European-style like Kerrygold or Plugrà)
  • 1/4 cup fresh sage leaves, finely chopped
  • 3 cloves garlic, minced
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper, freshly cracked
  • 1 large (about 1.5 lbs) loaf sourdough focaccia, cut into 1-inch cubes
  • 2 large yellow onions, diced
  • 3 stalks celery, diced
  • 2 cups low-sodium chicken or vegetable broth
  • 2 large eggs, lightly beaten
  • 1/2 cup fresh parsley, chopped
  • 1/2 cup dried cranberries (optional)
  • 1/2 cup toasted pecans or walnuts (optional)
  • 1 cup cooked and crumbled Italian sausage (optional)

Instructions

  1. Prepare the focaccia: Cut sourdough focaccia into 1-inch cubes. Spread on a baking sheet in a single layer and leave uncovered at room temperature for at least 4 hours or overnight to dry out. Alternatively, toast in a 300°F oven for 15-20 minutes, stirring halfway, until dry and lightly golden. Let cool completely.
  2. Make the sage butter: In a large skillet, melt 2 sticks of butter over medium heat. Add finely chopped fresh sage and minced garlic. Stir constantly for about 2 minutes until garlic is fragrant and sage has darkened slightly. Remove from heat and stir in kosher salt and black pepper. Set aside to cool slightly.
  3. Sauté the aromatics: In the same skillet, add diced onions and celery. Cook over medium heat, stirring occasionally, for 8-10 minutes until onions are translucent and just starting to caramelize. Add a splash of broth if the pan looks dry, scraping up any browned bits. Remove from heat and let cool slightly.
  4. Combine the base: In a large mixing bowl, combine dried focaccia cubes and cooked onion-celery mixture. Pour sage butter over the top. Use your hands or a large spatula to gently toss until every cube is evenly coated.
  5. Add the liquid: In a small bowl, whisk together 2 cups low-sodium broth and 2 lightly beaten eggs. Pour evenly over the bread mixture and toss gently until liquid is absorbed. Let sit for 5 minutes so the bread can absorb the liquid.
  6. Assemble and bake: Preheat oven to 375°F (190°C). Transfer stuffing to a greased 9×13-inch baking dish and spread into an even layer. Cover tightly with aluminum foil. Bake for 30 minutes. Remove foil and bake for another 20-25 minutes until top is golden brown and crispy. For extra crispy edges, broil for the last 2 minutes, watching closely.
  7. Rest and serve: Let stuffing rest for 5-10 minutes out of the oven. Sprinkle fresh chopped parsley over the top before serving.

Notes

For best texture, use stale or dried bread. Fresh bread will turn gluey. The sage butter should be slightly browned but not burnt. Assemble the dish a day ahead for easier hosting. Add 10 extra minutes to covered baking time if baking from cold. Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.

Nutrition

Keywords: sourdough focaccia stuffing, sage butter stuffing, Thanksgiving stuffing, holiday stuffing, sourdough stuffing, sage butter, crowd-pleasing stuffing

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