2 loaves of Focaccia Bread, cubed
7 strips thick cut bacon
3 Stalks Celery, chopped
2 Carrots, pealed and chopped
1 medium onion, chopped
1 Red bell pepper, chopped
tsp mixed garlic
2 cups chicken broth
3 tbs. Bay seasoning olive oil
Put cubes of bread on a baking sheet and bake at 425 till golden brown.
Cut bacon into small pieces and add to a large pot. When brown remove bacon and set asside. To pot add about a tsp of olive oil. Add celery, onion, carrot, and bell pepper. Stir. Add 1 tbs of bay seasoning. (I eyeball it) Cook till slightly tender. Add Garlic and cook about 3 mins. In a large bowl combine all ingredients except chicken broth and bacon. Eyeball bay seasoning till it looks like enough. Add chicken broth till just moist. Put all in a Casserol dish. Cover with tin foil and bake at 375 for 20 mins. Uncover and add bacon to the top. Cook for about 10 more minutes or until top is crispy.
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Bacon Focaccia Stuffing
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