Tuscan Bread Stuffing

Serves 8 to 10
2 Tbsp olive oil
1 large onion, diced
1 cup red pepper, diced
3 Tbsp VE Tuscan Rub
3 cups chicken stock
8 cups day-old VE Focaccia bread, cubed
2 eggs, well beaten
2 tsp VE Sea Salt, ground
1 tsp VE Black Pepper, coarsely ground

1. Sauté onion and red pepper in olive oil over medium heat. Add VE Tuscan Rub and chicken stock. Remove from heat.
2. Pour over cubed Focaccia bread. Stir in beaten eggs. Season with VE Sea Salt and VE Pepper.
3. Place in lightly greased 9 x 13 baking dish and cover with lightly greased aluminum foil. Bake at 350°F, for 40 minutes.
4. Remove foil and bake for 20 minutes more or until top is golden and slightly crisp.