Focaccia Bread Stuffing Deanna

[Guest guest]

This sounds luscious.....I'll make sure the recipe gets filed.

Making a stuffing is always a toss this in and a sprinkle of that herb type

recipe, I know it's never by the book.

Thanks for posting and enjoy your leftover lunch..........Donna

 

genny_y2k <genny_y2k wrote:

Who would have thought that a *day old bargain loaf* of Focaccia bread

would turn into such a wonderful sage stuffing.

Recipe?? Well I can try but I seldom measure anything.

What I did was break up into small pieces the several day old loaf

(apx.3/4 of the loaf into a deep Corning baking dish. Sprinkling over

the bread crumbs apx. 1 tab.of organic poultry seasoning..Also added

1/2 finely chopped onion and two stalks finely chopped celery. Let

stand overnight to allow the bread to dry and to absorb the flavor of

the onions, herbs, and celery. I covered the baking dish with a paper

towel. Before baking on the following day I added a mixture of 1 cup

purified water, 2 tab.of Vegetarian broth mix and 1/2 cube butter

heated. Tossed the bread crumbs so as to coat them well with the liquid-

butter mixture and baked the stuffing in the same covered baking dish

at 325 degrees for apx. 1 hr. I live at a high altitude so adjust your

temp. and time. Never again will I make stuffing with just any old loaf

of bread..

Smiles and hugs to you all

Deanna