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Focaccia Fennel & Herb Stuffing
6 cups chicken broth
4 Tbsp unsalted butter
1 large yellow onion
4 stalks celery
1 bulb fennel
2 Tbsp fresh basil, chopped
2 Tbsp fresh oregano, chopped
1 Tbsp fresh sage, chopped
salt & pepper to taste
1 pkg Williams & Sonoma Focaccia Stuffing
4 cups chicken broth
Preheat oven to 375 degrees. In a saute pan, melt butter and saute celery, onions and fennel until translucent, about 10 minutes. Remove from heat and place in large mixing bowl. Add in fresh herbs, salt and pepper. Add stuffing and 3 cups chicken broth. Fold the stuffing, so as not to break apart the pieces. Add additional cups of both as needed. Let rest 15 minutes. Cover with foil and bake in oven about 15 minutes. Uncover and bake another 10 minutes until golden brown.
