Focaccia stuffing
Stuffing is crucial and there’s no need to succumb to those packaged mixes that have good texture but taste mostly of factory seasoning. Some of the newer ones feature focaccia, a good idea to borrow since no bread goes staler faster (stale, of course, being the ideal state for stuffing). And unlike chunky sourdough, focaccia does not fight with other ingredients. It makes a seriously good stuffing mixed with nothing more than lots of butter, onion, celery stalks and a whole bunch of chopped fresh sage (that boxed poultry seasoning looks fast and tempting but all you taste is mustiness).
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Combine the bread cubes, sausage, celery, onion, sage, butter and salt and pepper in a bowl and mix well.
Stuff the turkey as directed. Bake any remaining stuffing in an uncovered glass baking dish in a 350-degree oven for 30 to 40 minutes.
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