Sourdough Almond Stuffing

1
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.

Rating:

★★★★★ 1 vote

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

How to Make Sourdough Almond Stuffing

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.

Printable Recipe Card

About Sourdough Almond Stuffing

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




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