Rosemary Monkey Bread Stuffing
Serving stuffing by the slice may be the smartest idea since the first Thanksgiving.
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- Yields:
- 8 serving(s)
- Prep Time:
- 20 mins
- Total Time:
- 1 hr 10 mins
Ingredients
- 1
sweet onion, chopped
- 4
ribs celery, sliced
- 4 tbsp.
unsalted butter
- 1 c.
chicken stock
- 2
large eggs
- 1 tsp.
Kosher salt
- 1/2 tsp.
Freshly ground black pepper
- 1 1/2 lb.
rosemary focaccia, cut into 1" to 1 1/2" cubes
Directions
- Step 1Cook onion and celery in butter in a large, straight-sided skillet over medium heat, stirring occasionally, until tender and golden brown, 8 to 10 minutes. Transfer to a bowl; cool 5 minutes. Whisk in chicken stock and eggs until combined. Season with salt and pepper. Stir in focaccia (if you can't find rosemary focaccia, use plain and add 1 1/2 tablespoons chopped fresh rosemary).
- Step 2Transfer to a buttered 9" springform pan. Bake at 375 degrees F until golden brown, 35 to 40 minutes. Cook 5 minutes; run a knife around outer edge of stuffing, then remove ring. Serve warm.
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