Focaccia Stuffing with Bacon and Sweet Corn
Ingredients:
- 12 oz. (375 g) bacon, diced
- 1 Tbs. extra-virgin olive oil
- 1 yellow onion, diced
- 2 celery stalks, diced
- Kosher salt and freshly ground pepper
- 1 1/2 cups fresh or thawed frozen corn kernels
- 1 package focaccia stuffing
- 3 to 4 cups (24 to 32 fl. oz./750 ml to 1 l) turkey or chicken stock, warmed
Directions:
Preheat an oven to 375°F (190°C). Butter a 2 1/2-quart (2.5-l) covered baker or a 9-by-13-inch (23-by-33 cm) baking dish.
In a large sauté pan over medium heat, cook the bacon, stirring occasionally, until crisp and browned 10 to 12 minutes. Transfer to a paper towel-lined plate. Discard all but 1 Tbs. of the fat in the pan.
In the same pan over medium heat, warm the olive oil with the bacon fat. Add the onion, celery, 1/2 tsp. salt and pepper to taste, and sauté until soft and translucent, 10 to 12 minutes. Stir in the corn and bacon, and cook until warmed through. Transfer the onion mixture to a very large bowl, add the stuffing and stir until well combined. Stir in the stock 1/2 cup (4 fl. oz./125 ml) at a time, making sure it is completely absorbed into the croutons and does not pool in the bottom of the bowl. Taste a crouton; it should be moist throughout but not mushy. You may not need all of the stock.
Transfer the stuffing to the prepared baking dish. Cover with a lid or a buttered sheet of aluminum foil and bake for 20 minutes. Remove the lid or foil and continue baking until the top is golden brown and crisp, 25 to 35 minutes more. Let rest for 10 minutes before serving. Serves 10 to 12.
