Focaccia Stuffing

Ingredients

• 1 loaf focaccia bread, cubed (about 8 cups)
• 4 tablespoons pine nuts
• 3 tablespoons olive oil
• 1 small onion, diced
• 2 clove(s) garlic, minced
• 6 sun-dried tomatoes packed in oil, finely chopped
• 1/2 cup marinated artichoke hearts
• 3 tablespoons chopped fresh basil
• 3 cups vegetable stock
• 1 teaspoon salt
• 1/4 teaspoon black pepper

Directions

1. 1

   Preheat oven to 375 degrees F. Place cubed bread in a large bowl and set aside.

2. 2

   In a dry skillet, toast pine nuts over medium heat until golden brown, about 4 minutes. Add the nuts to the bread cubes.

3. 3

   Heat 2 tablespoons of oil in the same skillet over medium heat. Add onions and sauté for 5 minutes. Add garlic and cook for an additional 5 minutes, stirring often. To the bread bowl, add the onions and garlic, along with the sundried tomatoes, artichokes, basil, stock, salt, and pepper. Stir until combined well.

4. 4

   Oil a 3-quart casserole dish and spoon the stuffing into the dish. Drizzle the last 1 tablespoon of oil over the stuffing. Bake, covered, for 30 minutes. Uncover, and bake for an additional 20 minutes.