Ingredients
1loaffocaccia bread
4tbsppine nuts
3tbspolive oil
1smallonion
2clovegarlic
6sundried tomatoes in oil
½cupmarinated artichoke hearts
3tbspfresh basil,chopped
3cupvegetable stock
1tspsalt
¼tspblack pepper
Preparation
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. Add the nuts to the bread cubes.
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.
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.
