Italian Focaccia Stuffing

Traditioanl bread stuffing with an Italian twist-focaccia bread with pancetta, mushrooms, Kalamata olives, and sun-dried tomatoes.

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Ingredients:

• 6 cups cubed focaccia bread (small cubes)
• 1/2 pound diced pancetta bacon
• 1 large chopped shallot
• 1/4 pound halved and sliced baby bella mushrooms
• 1 cup sliced artichokes hearts (I prefer frozen and thawed to canned)
• 1/2 cup halved and sliced dried  Mission figs
• 1/3 cup sliced sun-dried tomatoes (not oil-packed)
• 1/4 cup chopped pitted Kalamata olives
• 1/2 cup chopped fresh parsley
• 2 Tablespoons chopped fresh thyme
• Sea salt
• Freshly ground black pepper
• 1 to 2 cups chicken broth

Method

Preheat oven to 325 degrees. Put focaccia in a large bowl. Saute pancetta in a large skillet over medium heat for 5-7 minutes or until lightly browned and the fat has been rendered. Remove from pan with a slotted spoon and add to the focaccia. Add shallots and mushrooms to the skillet and saute for 4-6 minutes or until limp and tender. Remove from pan with a slotted spoon and add to the focaccia. Add artichokes, figs, tomatoes, olives, parsley, thyme, salt and pepper to the bowl. Mix in the broth and moisten the bread. Pour the stuffing into a ceramic, oven-proof dish, cover with aluminum foil and bake for 40 to 45 minutes. Remove foil for the last 10 to 15 minutes if you prefer a crusted stuffing.

Notes: I serve this stuffing with roasted pesto turkey (pesto rubbed on the flesh of the turkey, underneath the skin). Other options for this recipe: Substitute Italian pork or chicken sausage for the pancetta. Add 1/4 to 1/3 cup chopped roasted chestnuts. Add white wine with the chicken broth to moisten. Add 1 to 2 tablespoons chopped fresh rosemary.

Number of servings: 6-8

Submitted By: kathijones3728214
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