The Best Stuffing: Rosemary Mushroom Focaccia

This is actually the best stuffing you’ll ever make. And this is coming from a person who is really picky about stuffing.

Stuffing is my favorite part of Thanksgiving. Growing up, my grandma would make a delicious stuffing with Italian sausage which I loved. However, the older I get–the more I like to simplify recipes. In this case, I wanted my stuffing to be completely veggie-based. Stuffings can get SO rich when you add different meats, and I wanted to avoid that with this one.

Okay, I had my doubts about using focaccia…but I will NEVER go back. It is SO good, and because focaccia is already flavorful, it adds such a level of depth to this dish that you cannot live without. I sat down to have a few bits of this the day after I made it and before I knew it half the dish was gone…oops..but its really that good.

Ingredients
1 slab rosemary focaccia bread, cut into crouton-sized bites and toasted in the oven at 375 for 20-30 minutes
1 large yellow onion
2 large carrots
3 stalks celery
6 cups of chopped mushrooms (I used porcini, white button, and portobello - 2 cups each)
3 cloves garlic
2 tsp fresh rosemary, chopped
pinch of fresh thyme, chopped
pinch of fresh oregano, chopped
1 tbsp fresh sage, chopped
4 tbsp butter
3 tsp garlic salt
1 tsp pepper
pinch of salt to taste
extra pinch of fresh sage for the butter drizzle

In a large pot, sautee the onion, carrot, and celery with 1 tbsp butter (add more if you need it).

Add the mushrooms after the veg has sauteed for about 10 minutes.

Gently mix and let cook down (about 8 minutes).

Add the herbs, 2 tablespoons of butter, and seasonings. Stir to combine, cover, and let sit for about 10 minutes.

Once the focaccia is nice and toasted, add it to the mushroom mixture, gently fold to combine.

In a large baking dish, pour out the mixture.

Add the remaining 1 tbsp of butter to the pot and melt with the extra sage. Gently brown, and then drizzle over the top of the stuffing.

Bake at 375 for 35 minutes or until perfectly golden brown. Flip halfway through baking if one side is getting too brown.

Serve with Rosemary olive oil drizzled over the top! I love St. Helena for this recipe!