Focaccia Stuffing

• 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

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 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. 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.

bread, pine nuts, olive oil, onion, garlic, tomatoes, marinated artichoke, fresh basil, vegetable stock, salt, black pepper

Taken from www.food.com/recipe/focaccia-stuffing-398017 (may not work)