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sourdough almond stuffing

(1 rating)
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 rating)
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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