 |
Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 10 |
|
Recipe by Joy Pendley, and was a finalist in the America's Best Stuffing recipe contest. 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. Preheat oven to 375 degrees F. Place cubed bread in a large bowl and set aside.
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. 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. 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.
|
|