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
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2 csliced baby portobello mushrooms
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1 mediumonion, white or yellow
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3/4 cbutter, cubed
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4 clovegarlic, minced
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1 tspsalt
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1 tspdried rosemary, crushed
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1/2 tspblack pepper
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11 cday-old sourdough bread, cubed
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1 can(s)(14 oz) water-packed artichoke hearts, rinsed, drained, and chopped
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3/4 calmonds, slivered
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3/4 coil-packed sun-dried tomatoes, chopped
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1/2 cfresh basil, minced
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2eggs
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1 can(s)(14-1/2 oz) chicken broth
How to Make Sourdough Almond Stuffing
- In a large skillet, sauté mushrooms and onion in butter until tender.
- Add garlic; cook 1 minute longer.
- Stir in salt, rosemary, and pepper.
- In a large bowl, combine the bread cubes, artichoke hearts, almonds, sun-dried tomatoes, basil, and mushroom mixture.
- In another bowl, whisk the eggs and chicken broth.
- Pour over bread mixture; gently stir until moistened.
- Transfer to a greased 13-in.x9 in. baking dish.
- Cover and bake at 350 degrees for 25 minutes.
- Uncover; bake 5-10 minutes longer or until lightly browned and a thermometer inserted near the center reads 160 degrees.
