Focaccia Stuffing

11 ingredients
4 steps

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 saute 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.

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