Sourdough Almond Stuffing

By carvalhohm

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

Details

Servings 17
Adapted from tasteofhome.com

Preparation

Step 1

In large skillet, saute mushrooms and onion in butter until tender. Add garlic; cook 1 minute longer. Stir in salt, rosemary and pepper. In large bowl, combine 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 greased 13x9-in. baking dish. Cover and bake at 350° for 25 minutes. Uncover; bake 5-10 minutes longer or until lightly browned and thermometer inserted near center reads 160°.