Fennel, Red Onion and Focaccia Stuffing Recipe

Name: Fennel, Red Onion and Focaccia Stuffing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds plain or onion focaccia, cut into 1-inch dice (16 cups); 4 tablespoons unsalted butter; 2 tablespoons extra-virgin olive oil; 3 medium fennel bulbshalved lengthwise, cored and sliced lengthwise 1/4 inch thick; 2 red onions, halved and sliced lengthwise 1/4 inch thick; 3 garlic cloves, very finely chopped; 1 1/2 teaspoons chopped thyme; 1 teaspoon fennel seeds; 3 1/2 cups chicken stock or low-sodium broth; Kosher salt and freshly ground pepper

Servings: persons

1
Preheat the oven to 375.
2
Spread the focaccia on a large rimmed baking sheet.
3
Toast for about 30 minutes, stirring halfway through, until dry and golden around the edges.
4
Transfer to a large bowl.
5
In a large skillet, melt 2 tablespoons of the butter in the olive oil.
6
Add the fennel and onions and cook over moderate heat, stirring occasionally, until very tender, about 15 minutes.
7
Add the garlic, thyme and fennel seeds and cook until fragrant, about 1 minute.
8
Scrape the fennel mixture into the bowl with the focaccia.
9
Add the stock and toss until the bread is evenly moistened.
10
Season with salt and pepper.
11
Increase the oven temperature to 400.
12
Butter a 9-by-13-inch baking dish with 1 tablespoon of the butter.
13
Scrape the stuffing into the baking dish and dot the top with the remaining 1 tablespoon of butter.
14
Cover with foil.
15
Bake for about 20 minutes, until heated through.
16
Remove the foil and bake for about 20 minutes longer, until the top is golden and crisp.
17
Serve hot.

738

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 pounds plain or onion focaccia, cut into 1-inch dice (16 cups), 4 tablespoons unsalted butter, 2 tablespoons extra-virgin olive oil, 3 medium fennel bulbshalved lengthwise, cored and sliced lengthwise 1/4 inch thick, and more.

Yes, Fennel, Red Onion and Focaccia Stuffing falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Fennel, Red Onion and Focaccia Stuffing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions