Focaccia stuffing with sage and apple (pictured, top)
Serves 4 to 6
Ingredients
1 loaf focaccia, cut into 3⁄4-inch dice (about 12 cups)
1/4 cup unsalted butter, plus more for greasing the pan
2 stalks celery, quartered length-wise and sliced (about 1 cup)
1 cup finely chopped Spanish onion
1 tsp kosher salt
1/4 tsp freshly ground black pepper
1/4 tsp fennel seed
2 large Granny Smith apples, peeled, cored and cut into
1/4-inch dice (about 1 cup)
1/2 tsp finely chopped garlic
1 tbsp finely chopped fresh sage
1 tsp finely grated lemon zest
1 1/2 cup chicken stock, warmed
Preparation
Preheat oven to 350°F. Butter an 11-cup (2.6 L) baking dish and set aside.
Divide diced bread in a single layer on 2 baking sheets. Bake in oven until the bread is dried throughout and lightly toasted, about 15 to 20 minutes. Transfer to a large bowl.
In a large saucepan over medium heat, melt butter. Add celery, onions, salt, pepper and fennel seed. Cook 5 minutes, stirring often. Add apple and garlic and cook for 3 minutes, until apple begins to soften. Stir in sage and lemon zest. Transfer to bowl with toasted focaccia.
Pour 1-1/4 cups of the warmed chicken stock over the focaccia mixture and toss to combine. Stuffing should be moist but not wet. Add remaining 1/4 cup broth, if necessary, to obtain desired consistency.
Transfer stuffing to reserved baking dish. Cover with foil and bake for 20 minutes. Uncover and continue to bake for 20 to 25 minutes or until the top
is golden brown.
Sweet pepper and onion marmalade (pictured, bottom)
Makes 1 1/2 cups
Ingredients
2 tbsp olive oil
1 lb vidalia or other sweet onion, thinly sliced (about 3 cups)
1 tsp kosher salt
1/4 tsp red chili flakes
1/4 tsp freshly ground black pepper
2 sweet peppers, cored and
thinly sliced
2 cloves garlic, thinly sliced
1/2 cup white wine or water
3 tbsp apple cider vinegar
2 tbsp brown sugar
1 tsp chopped fresh rosemary
Preparation
Heat the olive oil in a large sauté pan over medium heat. Add the onion, salt, chili flakes and pepper and cook for 10 minutes, stirring occasionally. Add the sweet peppers and garlic and continue to cook for 5 minutes. Stir in the wine or water, vinegar and brown sugar. Reduce heat to low and simmer gently until most of the liquid has been absorbed, about 30 to 45 minutes. Remove from heat and stir in rosemary. Serve warm or at room temperature.
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