Best Sourdough Almond Stuffing Recipes

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

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.

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 Thanksgiving or holiday dinner.

Provided by Martha Christian

Categories Side Casseroles

Time 55m

Number Of Ingredients 14

Ingredients

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.