- Preheat oven to 375 °F (191 °C) and have a 9×13-inch oven-safe casserole dish ready.
- In a large bowl, place cubed bread in and set aside.
- 4 cups (946 g) 1-inch cubed day old focaccia bread
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In a skillet over medium-high heat, add a little bit of olive oil or butter. Once heated up, add the sausage and break into pieces with a wooden spoon or spatula and cook until browned.
1 pound (454 g) fresh sweet Italian pork sausage
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Add in the celery, onion, and garlic. Cook until tender, about 5 minutes.
4 stalks celery,1/2 large yellow onion,3 cloves garlic,
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Add the fresh herbs and dried figs. Toss to incorporate. Add the turkey stock then season with salt and pepper.
1 tablespoon EACH fresh sage, rosemary, thyme,2/3 cup (99 g) diced dried figs,1 cup (237 ml) turkey stock,Salt and pepper
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Remove from heat and pour mixture into bowl with bread. Toss to incorporate evenly.
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Pour mixture into baking sheet and spread into an even layer. Sprinkle fried onion pieces on top, if using.
Fried onions
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Bake, uncovered, for 15-20 minutes or until mixture is warmed through and the top is beginning to brown.
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Once done, remove from oven, let sit for 10 minutes then serve (with more fried onion pieces on top, if desired).
