Ingredients
1 loaf focaccia bread
4 tbsp. pine nuts
3 tbsp. olive oil
1 small onion
2 clove garlic
6 sundried tomatoes in oil
1/2 c. marinated artichoke hearts
3 tbsp. chopped fresh basil
3 c. vegetable stock
1 tsp. salt
1/4 tsp. Black pepper
Preparation
Step 1Preheat oven to 375 degrees F. Place cubed bread in a large bowl and set aside.Step 2In a dry skillet, toast pine nuts over medium heat until golden brown, about 4 minutes. Add the nuts to the bread cubes.Step 3Heat 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.Step 4Oil 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.
Submitted by Joy Pendley of Ortonville, MI, this recipe is a finalist in the America’s Best Stuffing recipe contest, sponsored by Delish and CountryLiving.com
