Directions

1. In a large skillet, sauté the celery and onions in 3 tablespoons of butter until softened.
2. Cut the pugliese/focaccia bread into 1-inch cubes.
3. In a large bowl, whisk together the chicken stock, the eggs, the salt, the pepper, the dried rosemary, and the remaining 3 tablespoons of butter.
4. Add in the sautéed veggies and mix thoroughly.
5. Add in the stuffing mix, stir again.
6. Add in the cubed bread and stir again.
7. Place the mixture in a greased 9-inch spring-form pan and bake in a 375-degree oven for approximately 45 minutes.