Can I make this stuffing ahead of time?

Yes, and I actually recommend it. Assemble everything up to the point of baking, cover the dish tightly, and refrigerate it for up to 24 hours. Pull it out about 30 minutes before you bake so it is not ice cold going into the oven, then bake as directed. It saves you a lot of stress on the day.

What kind of focaccia works best?

A plain or rosemary focaccia works really well here. Avoid anything with sun-dried tomatoes or olives baked in, since those strong flavors can compete with the mushrooms. A thick, oily bakery focaccia is the dream, but supermarket focaccia is perfectly fine.

My stuffing came out too dry. What went wrong?

It almost certainly needed more broth, or the focaccia was cut into very small cubes and dried out too much. Next time add the broth in stages and let it sit for five minutes to absorb before deciding if you need more. Also make sure your foil seal is tight during the first bake so moisture stays in.

Can I freeze this stuffing?

You can freeze it after baking. Let it cool completely, then wrap it well and freeze for up to two months. Thaw overnight in the fridge and reheat covered in the oven. The texture is slightly softer after freezing but it still tastes really good, especially if you let the top crisp up uncovered for the last few minutes.

Wild Mushroom Focaccia Stuffing Thanksgiving Recipe

Name: Wild Mushroom Focaccia Stuffing for Thanksgiving That Everyone Will Ask About
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 8
Cuisine: American
Ingredients: 1 large loaf day-old focaccia (about 600g or 1.3 lbs), cut into 1-inch cubes; 3 tablespoons unsalted butter; 2 tablespoons olive oil; 1 large yellow onion, diced; 3 stalks celery, diced; 4 cloves garlic, minced; 300g (about 10 oz) mixed wild mushrooms such as cremini, shiitake, and oyster, roughly chopped; 1 tablespoon fresh thyme leaves; 2 tablespoons fresh sage, finely chopped; 2 to 2.5 cups good quality chicken or vegetable stock; 2 large eggs, lightly beaten; Salt and black pepper to taste; Fresh flat-leaf parsley, chopped, for garnish

1

Dry the Focaccia

Spread the focaccia cubes in a single layer on a large baking sheet. Leave them out overnight, or bake in a 300 degree F (150 C) oven for 20 minutes until dry and slightly crisp. Set aside to cool. This step is important for getting the right texture.

2

Preheat and Prepare

Preheat your oven to 375 degrees F (190 C). Grease a 9 by 13 inch baking dish with a little butter or olive oil and set aside.

3

Cook the Aromatics

In a large skillet over medium heat, melt the butter with the olive oil. Add the diced onion and celery and cook for about 8 minutes, stirring occasionally, until they have softened and the onion is translucent. Add the minced garlic and cook for another minute until fragrant.

4

Brown the Mushrooms

Push the onion mixture to the side of the pan and add the mushrooms in a single layer. If your pan is crowded, cook them in two batches. Let them sit without stirring for 2 to 3 minutes to get some color, then stir and cook for another 3 to 4 minutes until golden and most of the moisture has evaporated. Season generously with salt and pepper.

5

Add the Herbs

Stir the thyme and sage into the mushroom and onion mixture and cook for one minute more. Remove the pan from the heat and let it cool for about five minutes.

6

Combine Everything

In a very large bowl, add the dried focaccia cubes. Pour the mushroom mixture over the top and toss gently to combine. In a separate small bowl or jug, whisk together 2 cups of the stock and the beaten eggs. Pour this mixture over the focaccia and toss again. The bread should be moist throughout. If it still looks dry after a few minutes, add the remaining half cup of stock a little at a time.

7

Bake Covered

Transfer the mixture to the prepared baking dish and spread it out evenly. Cover tightly with aluminum foil and bake for 25 minutes.

8

Bake Uncovered and Serve

Remove the foil and bake for a further 20 minutes until the top is golden brown and the edges look slightly crispy. Let it rest for five minutes, then scatter fresh parsley over the top and serve warm.