SOURDOUGH ALMOND STUFFING

Sourdough Almond Stuffing image

Provided by Martha Christian

Time 55m

Number Of Ingredients 14

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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

Steps:

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.