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sourdough almond stuffing

(1)
marthalc avatar
Recipe by
Martha Christian
@marthalc
Columbia, CA

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

(1)
yield 17 serving(s)
prep time 25 Min
cook time 30 Min
method Bake

Ingredients For sourdough almond stuffing

  • 2 c
    sliced baby portobello mushrooms
  • 1 md
    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
    (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
    (14-1/2 oz) chicken broth

How To Make sourdough almond stuffing

  • 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.
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