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Fantastic Focaccia Stuffing Recipe | Thanksgiving Sides With A Twist

Fantastic Focaccia Stuffing Recipe | Thanksgiving Sides With A Twist

It’s time for Monday’s Menu! Here is a fantastic recipe for Focaccia Stuffing. It’s a fun Italian twist on an old favorite!

Fantastic Focaccia Stuffing Recipe

Ingredients
  • 1 loaf(s) focaccia bread, cubed (about 8 cups)
  • 4 tablespoon(s) pine nuts
  • 3 tablespoon(s) olive oil
  • 1 small onion, diced
  • 2 clove(s) garlic, minced
  • 6  sundried tomatoes in oil, finely chopped
  • 1/2 cup(s) marinated artichoke hearts
  • 3 tablespoon(s) chopped fresh basil
  • 3 cup(s) vegetable stock
  • 1 teaspoon(s) salt
  • 1/4 teaspoon(s) black pepper
Fantastic Focaccia Stuffing Recipe

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 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.

See Also
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Source: Country Living 

Focaccia Stuffing Recipe

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Ingredients
  

  • 1 loaf s focaccia bread, cubed (about 8 cups)
  • 4 tablespoon s pine nuts
  • 3 tablespoon s olive oil
  • 1 small onion diced
  • 2 clove s garlic, minced
  • 6 sundried tomatoes in oil finely chopped
  • 1/2 cup s marinated artichoke hearts
  • 3 tablespoon s chopped fresh basil
  • 3 cup s vegetable stock
  • 1 teaspoon s salt
  • 1/4 teaspoon s 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 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.
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