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Bertolli

Focaccia, Cranberry, and Sage Stuffing

Our Focaccia, Cranberry, and Sage Stuffing recipe creates the perfect accompaniment to your fall and winter entrees. Delight your family with the delicious taste of dried cranberries, fresh sage, Fuji apples, onion, and more - this recipe serves 12, so keep it in your back pocket for Thanksgiving.
908
CALORIES
$14.33
PER SERVING
Focaccia, Cranberry, and Sage Stuffing
Ingredients
12 INGREDIENTS
3 SERVINGS
Eggs
4 large eggs
Pepper
1 tsp pepper
Focaccia Bread
1 loaf focaccia bread
cut into cubes
Onion
1 large onion
diced
Cooking Olive Oil
1/4 cup cooking olive oil
Vegetable Broth
3 cups vegetable broth
Fine Sea Salt
2 tsp fine sea salt
Fuji Apples
3 whole fuji apples
cored and chopped
Dried Cranberries
1 cup dried cranberries
Celery
4 ribs celery
chopped
Fresh Sage
1/4 cup fresh sage
chopped
Olive Oil Spray
olive oil spray
extra light taste
Directions
14 STEPS
View Directions on Bertolli
Health Info
Macros
118g
CARBS
38g
FAT
22g
PROTEIN
Allowed on these diets
GLUTEN FREE
LACTOSE FREE
VEGETARIAN
Contains these allergens
EGGS
WHEAT
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Frequently Asked Questions
Why is my homemade focaccia bread so dense?
Can I use other types of oil in focaccia?
Can I put cheese on my focaccia bread?
How do I make my focaccia bread crispy on the outside?
My focaccia did not rise, why?
Why is there a specific way to knead focaccia dough?
Can I freeze my homemade focaccia bread?
Do I have to use fresh herbs for my focaccia?
What's the best flour to use for focaccia?
Why is olive oil so important in focaccia recipes?