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Easy Quick Sourdough Focaccia Stuffing with Sage & Butter

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A quick and easy stuffing made with tangy sourdough focaccia, fresh sage, and butter. Perfect for weeknight dinners or holiday feasts, this recipe comes together in under 40 minutes with simple ingredients.

Ingredients

Scale
  • 1 pound sourdough focaccia, cut into 1-inch cubes (about 4 cups)
  • 6 tablespoons unsalted butter, divided
  • 2 tablespoons fresh sage leaves, chopped
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 celery stalks, diced (about 1 cup)
  • 3 garlic cloves, minced
  • 1 ½ cups low-sodium chicken or vegetable broth
  • 2 large eggs, lightly beaten
  • 1 teaspoon kosher salt (use ½ teaspoon if using table salt)
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoons fresh parsley, chopped (for garnish, optional)

Instructions

  1. Preheat oven to 375°F (190°C). Position a rack in the middle.
  2. Spread focaccia cubes in a single layer on a baking sheet. Bake for 8-10 minutes until lightly golden and dry. Set aside to cool.
  3. Melt 4 tablespoons butter in a large skillet over medium heat. Add diced onion and celery. Cook for 6-8 minutes, stirring occasionally, until onions are translucent and celery is softened.
  4. Add minced garlic and chopped sage. Cook for 1 minute, stirring constantly, until fragrant. Do not let garlic brown.
  5. Transfer vegetable mixture to a large mixing bowl. Add toasted focaccia cubes and toss gently to combine.
  6. In a separate small bowl, whisk together broth, beaten eggs, salt, and pepper. Pour over bread and vegetables. Fold gently until bread absorbs liquid.
  7. Let mixture sit for 5-10 minutes, stirring once halfway through. Bread should be moist but not swimming in liquid.
  8. Transfer to a 9×13-inch baking dish and spread into an even layer. Do not press down firmly.
  9. Melt remaining 2 tablespoons butter and drizzle over the top.
  10. Cover with aluminum foil and bake for 20 minutes. Remove foil and bake for another 15-20 minutes until top is golden brown and crispy. Internal temperature should reach 165°F (74°C).
  11. Let rest for 5 minutes before serving. Sprinkle with fresh parsley if desired.

Notes

Toast bread cubes even if they seem dry to prevent soggy stuffing. Let mixture rest before baking to allow bread to absorb liquid. For make-ahead, assemble without butter drizzle up to 24 hours in advance and refrigerate; add butter and add 10 minutes to covered baking time. For extra crispy top, broil for 1-2 minutes at the end, watching carefully.

Nutrition

Keywords: sourdough focaccia stuffing, sage butter stuffing, quick stuffing, easy stuffing, weeknight stuffing, holiday stuffing, sourdough stuffing

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