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 ⓘ
Instructions
- Preheat oven to 375 degrees F. Place cubed bread in a large bowl and set aside.
- In a dry skillet, toast pine nuts over medium heat until golden brown, about 4 minutes. Add the nuts to the bread cubes.
- 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.
- 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.
Nutrition & Diet Analysis (per serving)
743
kcal
37% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).