Recipe
Focaccia Stuffing:

1/2 of a Focaccia
4 tbsp olive oil, divided
1 tbsp Lawry’s seasoned salt
4 tablespoons (1/2 stick) unsalted butter
2 cups medium-diced yellow onion (2 onions),chopped
1 cup medium-diced celery (2 stalks), diced
1/2 each green and red pepper, diced
2 tablespoons chopped flat-leaf parsley
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
2  spicy Italian sausages, casings removed
2 cup chicken stock

Directions:

Preheat the oven to 300 degrees F.

Place the bread cubes in a single layer on a sheet pan,drizzle with 2 tbsp olive oil and seasoned salt,  bake for 7 minutes. Raise the oven temperature to 350 degrees F. Remove the bread cubes to a very large bowl.

In a saute pan, cook the sausage over medium heat for about 10 minutes, until browned and cooked through, break up the sausage while cooking. Remove and drain.

In the same saute pan, melt the butter with 2 tbsp olive oil and add the onions, celery, peppers, parsley, salt and pepper. Saute over medium heat for 10 minutes, until the vegetables are softened. Add to the bread cubes.  Add to the bread cubes and mix in the sausage.

Add the chicken stock to the mixture, mix well, and pour into a 9 by 12-inch baking dish. Bake for 40 minutes, until browned on top and hot in the middle. Serve warm.