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Thanksgiving stuffing with apples, focaccia-style bread and gruyere cheese

Classic, delicious and oh-so-easy, Vanessa Gianfrancesco cooks up her traditional Thanksgiving stuffing made with apples, rosemary, focaccia-style bread and gruyere cheese. 



Bread Mixture

  • 10 cups focaccia style stale bread, cubed
  • 1/4 cup olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper


  • 1/2 cup salted butter
  • 1 large yellow onion, diced
  • 2 cups celery, diced
  • 2 cups carrots, diced
  • 2 large apples, finely diced
  • 1 tbsp fresh sage, finely chopped
  • 1 tbsp fresh rosemary, finely chopped
  • 1/4 cup parsley, finely chopped
  • 1 tsp poultry seasoning
  • 1 tbsp salt
  • 1 tsp black pepper
  • 2 cups gruyere cheese, shredded
  • 6 cups chicken stock


For the Bread

  1. Pre-heat the oven to 375 degrees.
  2. On a lined baking sheet place the cubed bread and drizzle with olive oil and season with salt and pepper.
  3. Cook in the oven for 15-20 minutes or until the bread is crispy and dried out.
  4. Remove from the oven and reserve.

For the Rest of the Stuffing

  1. In a large sauté pan on medium high heat melt the butter and cook the onions, celery carrots and apples for about seven to 10 minutes until they soften slightly.
  2. Season with the fresh herbs, poultry seasoning, salt, and pepper.
  3. In a large bowl, combine the bread, and the cooked mixture.
  4. Add in the cheese and chicken stock and toss.
  5. Prepare the 8x8 baking dish by spraying with non cook spray. Place the mixture into the baking dish, cover with aluminum foil and bake for 30 minutes.
  6. Remove the aluminum foil and broil for five minutes or until the top is golden and crispy! 
  7. Serve and enjoy!

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