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Sourdough Almond Stuffing

Sourdough Almond Stuffing
Rosemary, artichoke hearts and sun-dried tomatoes give this amazing stuffing a sophisticated feel that’s perfect for an elegant Thanksgiving dinner. –Hannah Thompson, Scotts Valley, California
17 ServingsPrep: 25 min. Bake: 30 min.

Ingredients

  • 2 cups sliced baby portobello mushrooms
  • 1 medium onion, chopped
  • 3/4 cup butter, cubed
  • 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

  • In a large skillet, saute mushrooms and onion in butter until tender.
  • Add garlic; cook 1 minute longer. Stir in the salt, rosemary and
  • pepper. In a large bowl, combine the bread cubes, artichokes,
  • almonds, tomatoes, basil and mushroom mixture. In another bowl,
  • whisk eggs and broth. Pour over bread mixture; stir until moistened.
  • Transfer to a greased 13-in. x 9-in. baking dish. Cover and bake at
  • 350° for 25 minutes. Uncover; bake 5-10 minutes longer or until
© Taste of Home 2013

2 of 2

Sourdough Almond Stuffing (continued)

Directions (continued)

  • lightly browned and a thermometer inserted near the center reads
  • 160°. Yield: 17 servings.
Nutrition Facts: 3/4 cup equals 195 calories, 13 g fat (6 g saturated fat), 47 mg cholesterol, 535 mg sodium, 17 g carbohydrate, 2 g fiber, 5 g protein.
© Taste of Home 2013