Sourdough Bread Stuffing With Sundried Tomatoes An... |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 8 |
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From one of my Mom's cookbooks. She wrote it down for me on Thanksgiving, and I'd forgotten about it already! Sounds fabulous, and I plan to try it over the holidays. Double the recipe to stuff turkeys over 16 pounds. Read more . Bread crumbs need to dry overnight. Ingredients:
2 tablespoons olive oil |
1 large red onion, chopped |
2 garlic cloves, minced |
10-ounce package frozen artichoke hearts, thawed and coarsely chopped |
1/2 cup chopped oil-packed sun-dried tomatoes, drained |
1 pound crusty sourdough or other country-style bread, cut into 1/2-inch cubes and dried overnight (about 5 cups) |
1/2 cup chopped fresh basil |
1/2 cup freshly grated parmesan cheese |
1/4 teaspoon crushed red pepper flakes |
1/2 cup dry vermouth or white wine |
2 large eggs, beaten |
1/2 to 1 cup turkey or chicken broth, as needed |
salt, to taste |
Directions:
1. In a large skillet over medium, heat the oil.
2. Add the onion and saute until lightly browned, about 6 minutes.
3. Stir in the garlic and cook for 1 minute.
4. Stir in the artichoke hearts and sun-dried tomatoes, then cook until heated through, about 2 minutes.
5. Transfer the vegetables and any liquid in the skillet to a large bowl. Add the bread cubes, basil, Parmesan cheese and pepper flakes. Gradually stir in the wine, eggs and 1/2 cup of the broth.
6. Season with salt.
7. **The stuffing can be added to a turkey and roasted, or placed in a buttered baking dish, drizzled with an additional 1/2 cup of broth, then covered and baked until heated through. **
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