Sourdough Almond Stuffing |
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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 17 |
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Rosemary, artichoke hearts and sun-dried tomatoes give this amazing stuffing a sophisticated feel thatâs perfect for an elegant Thanksgiving dinner. Ingredients:
3/4 cup butter, cubed |
2 cups sliced baby portobello mushrooms |
1 medium onion, chopped |
4 garlic cloves, minced |
1 teaspoon salt |
1 teaspoon dried rosemary, crushed |
1/2 teaspoon pepper |
11 cups cubed day-old sourdough bread |
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped |
3/4 cup slivered almonds |
3/4 cup oil-packed sun-dried tomatoes, chopped |
1/2 cup minced fresh basil |
2 eggs |
1 can (14-1/2 ounces) chicken broth |
Directions:
1. Preheat oven to 350°. In a large skillet, heat butter over medium-high heat; add mushrooms and onion; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in salt, rosemary and pepper.
2. In a large bowl, combine bread cubes, artichokes, almonds, tomatoes, basil and mushroom mixture. In a small bowl, whisk eggs and broth. Gradually stir into bread mixture.
3. Transfer to a greased 13x9-in. baking dish. Bake, covered, 25 minutes. Uncover; bake 5-10 minutes longer or until lightly browned. Yield: 16 servings.
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