SOURDOUGH ALMOND STUFFING

Sourdough Almond Stuffing image

Rosemary, artichoke hearts and sun-dried tomatoes give this amazing stuffing a sophisticated feel that's perfect for an elegant dinner. -Hannah Thompson, Scotts Valley, California

Provided by Taste of Home

Categories Side Dishes

Time 55m

Yield 16 servings.

Number Of Ingredients 14

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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 large eggs
1 can (14-1/2 ounces) chicken broth

Steps:

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., 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., Transfer to a greased 13x9-in. baking dish. Bake, covered, 25 minutes. Uncover; bake 5-10 minutes longer or until lightly browned.

Nutrition Facts : Calories 195 calories, Fat 13g fat (6g saturated fat), Cholesterol 47mg cholesterol, Sodium 535mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 2g fiber), Protein 5g protein.