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The Ultimate Thanksgiving Stuffing Focaccia

Serving a warm, delicious square slice of the homemade Thanksgiving Stuffing Focaccia at a festive holiday dinner.

A creative Thanksgiving-inspired focaccia that combines the flavors of a savory stuffing with the texture of a crisp-crusted bread. This dish features a focaccia base that becomes slightly custardy on the inside from the moisture of the toppings, while maintaining a biscuity crust. It is topped with crisp Italian sausage, sautéed apples and pears, and fresh herbs like sage and parsley, making it a potential new holiday staple. Note: The specific ingredients and instructions were not provided and have been inferred from the descriptive text.

Ingredients

Scale
  • For the Focaccia Dough:
  • 1 1/2 cups warm water
  • 2 teaspoons active dry yeast
  • 1 teaspoon honey or sugar
  • 4 cups all-purpose flour
  • 2 teaspoons kosher salt
  • 1/4 cup olive oil, plus more for the bowl and pan
  • For the Stuffing Topping:
  • 1 pound sweet or hot Italian sausage, casings removed
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 celery stalks, chopped
  • 1 apple, cored and chopped
  • 1 pear, cored and chopped
  • 2 tablespoons chopped fresh sage
  • 2 tablespoons chopped fresh parsley
  • 1/4 cup chicken or vegetable broth
  • Flaky sea salt

Instructions

  1. Note: The ingredients and instructions for this recipe were not fully provided in the source article and have been inferred based on the descriptive text.
  2. Make the Dough: In a large bowl, combine the warm water, yeast, and honey. Let stand for 5 minutes until foamy. Add the flour, salt, and 1/4 cup of olive oil. Mix until a shaggy dough forms. Knead for 5-7 minutes on a floured surface until smooth. Place in an oiled bowl, cover, and let rise for 1-1.5 hours, until doubled in size.
  3. Prepare the Topping: While the dough rises, cook the crumbled sausage in a large skillet over medium-high heat until browned. Remove the sausage and set aside, leaving the drippings in the pan.
  4. Add 1 tablespoon of olive oil to the skillet if needed. Add the onion and celery and cook for 5 minutes until softened. Add the chopped apple and pear and cook for another 5 minutes until tender. Stir in the sage and parsley. Return the sausage to the skillet.
  5. Assemble and Bake: Preheat the oven to 425°F. Generously oil a 9×13-inch baking sheet.
  6. Press the risen focaccia dough into the prepared pan, creating dimples with your fingers.
  7. Spread the sausage and vegetable mixture evenly over the top of the dough. Drizzle with the chicken or vegetable broth.
  8. Bake for 20-25 minutes, until the focaccia is golden brown and cooked through.
  9. Sprinkle with flaky sea salt before slicing and serving.

Notes

  • The recipe provided was descriptive text only; the ingredients and instructions have been created to match the description of a ‘Thanksgiving stuffing focaccia’.
  • The broth drizzled on top before baking helps create the ‘custardy’ interior mentioned in the description.
  • Dimpling the focaccia dough with your fingers is a classic technique that creates pockets to hold the toppings and olive oil.

Nutrition

Find it online: https://www.eatswithsoul.com/thanksgiving-stuffing/