Sourdough Almond Stuffing

Martha Christian

By
@marthalc

Rosemary, artichoke hearts, and sun-dried tomatoes give this amazing stuffing a sophisticated feel that's perfect for an elegant Thanksgiving or holiday dinner.


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Comments:

Serves:

17

Prep:

25 Min

Cook:

30 Min

Method:

Bake

Ingredients

2 c
sliced baby portobello mushrooms
1 medium
onion, white or yellow
3/4 c
butter, cubed
4 clove
garlic, minced
1 tsp
salt
1 tsp
dried rosemary, crushed
1/2 tsp
black pepper
11 c
day-old sourdough bread, cubed
1 can(s)
(14 oz) water-packed artichoke hearts, rinsed, drained, and chopped
3/4 c
almonds, slivered
3/4 c
oil-packed sun-dried tomatoes, chopped
1/2 c
fresh basil, minced
2
eggs
1 can(s)
(14-1/2 oz) chicken broth

Directions Step-By-Step

1
In a large skillet, sauté mushrooms and onion in butter until tender.
2
Add garlic; cook 1 minute longer.
3
Stir in salt, rosemary, and pepper.
4
In a large bowl, combine the bread cubes, artichoke hearts, almonds, sun-dried tomatoes, basil, and mushroom mixture.
5
In another bowl, whisk the eggs and chicken broth.
6
Pour over bread mixture; gently stir until moistened.
7
Transfer to a greased 13-in.x9 in. baking dish.
8
Cover and bake at 350 degrees for 25 minutes.
9
Uncover; bake 5-10 minutes longer or until lightly browned and a thermometer inserted near the center reads 160 degrees.

About this Recipe

Course/Dish: Vegetables, Side Casseroles
Main Ingredient: Bread
Regional Style: American