Sourdough Almond Stuffing
By
Martha Christian
@marthalc
1
Rosemary, artichoke hearts, and sun-dried tomatoes give this amazing stuffing a sophisticated feel that's perfect for an elegant Thanksgiving or holiday dinner.
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
- 1In a large skillet, sauté mushrooms and onion in butter until tender.
- 2Add garlic; cook 1 minute longer.
- 3Stir in salt, rosemary, and pepper.
- 4In a large bowl, combine the bread cubes, artichoke hearts, almonds, sun-dried tomatoes, basil, and mushroom mixture.
- 5In another bowl, whisk the eggs and chicken broth.
- 6Pour over bread mixture; gently stir until moistened.
- 7Transfer to a greased 13-in.x9 in. baking dish.
- 8Cover and bake at 350 degrees for 25 minutes.
- 9Uncover; bake 5-10 minutes longer or until lightly browned and a thermometer inserted near the center reads 160 degrees.
