Marta’s Classic Holiday Stuffing Recipe

Everyone knows the best part of the Thanksgiving meal is the side dishes - sorry turkey - especially stuffing drizzled with a bit of gravy or dash of cranberry sauce. This recipe features our sourdough focaccia bread, made here at the market daily in our big pizza oven. It’s rustic look and deep flavor make it the perfect base for one of the most important dishes to grace to the table. From me and my family, I hope you enjoy!

SERVES: 6-8 guests

PREP TIME: 20 minutes

COOK TIME: about an hour and a half

INGREDIENTS:

  • 1 bag dried sourdough bread cubes

  • 1 cup butter, unsalted

  • 1 extra large yellow onion, diced

  • 1 1/2 cups celery, diced

  • 2/3 cup Italian flat leaf parsley, minced

  • 1/4 cup fresh sage leaves, minced

  • 3 tbsp fresh rosemary, minced

  • 2 tbsp fresh thyme, minced

  • 1 tsp salt

  • 1/2 tsp pepper

  • 2 1/2 cups chicken broth, divided

  • 2 large eggs

INSTRUCTIONS:

  1. Preheat oven to 350F and grease a 9” x 9” baking dish with butter; set aside.

  2. In a large pan, add 3/4 butter over medium heat.

  3. Add onions and celery; cook until softened and lightly browned. Stir frequently. Transfer to a large bowl.

  4. Add dried bread, minced herbs, salt, pepper and about 1 1/4 cups chicken broth. Toss well to combine.

  5. In a separate small bowl, whisk eggs with the remaining chicken broth. Pour mixture over bread and toss well.

  6. Pour mixture into a 9” square baking dish; top with the remaining butter cut into small pieces.

  7. Cover dish with foil and bake for 40 minutes. Uncover and bake another 40- 50 minutes, until top is slightly golden and crispy. Serve immediately.

Stuffing is best served warm and fresh, however, leftovers can be pretty great, too. Refrigerate in an airtight container for up to 5 days.