Sourdough Almond Stuffing

Name: Sourdough Almond Stuffing
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 17
Cuisine: American
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

By Martha Christian
@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 vote5

Comments:

3 Comments

Serves:

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
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How to Make Sourdough Almond Stuffing

Step-by-Step

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.