Rosemary Monkey Bread Stuffing

Ingredients

1 sweet onion, chopped
4 ribs celery, sliced
4 Tbsp. unsalted butter
1 cup chicken stock
2 large eggs
1 tsp. Kosher salt
1/2 tsp. Freshly ground black pepper
1 1/2 lb. rosemary focaccia, cut into 1″ to 1 1/2″ cubes

Directions

Cook onion and celery in butter in a large, straight-sided skillet over medium heat, stirring occasionally, until tender and golden brown, 8 to 10 minutes. Transfer to a bowl; cool 5 minutes. Whisk in chicken stock and eggs until combined. Season with salt and pepper. Stir in focaccia (if you can’t find rosemary focaccia, use plain and add 1 1/2 tablespoons chopped fresh rosemary).

Transfer to a buttered 9″ springform pan. Bake at 375 degrees F until golden brown, 35 to 40 minutes. Cook 5 minutes; run a knife around outer edge of stuffing, then remove ring. Serve warm.