Description
This delicious sourdough and artichoke stuffing is the perfect holiday side dish that blends the tangy flavor of sourdough with tender artichokes and aromatic herbs. Easy to prepare, this stuffing will steal the show at any festive gathering while filling your home with mouthwatering aromas. With a delightful crunch from crispy bread and a touch of culinary magic, this recipe will create lasting memories around the dinner table.
Ingredients
Scale
- 8 cups day-old sourdough bread, cubed
- 1 can (14 oz) marinated artichoke hearts, drained and chopped
- 1 medium sweet onion, diced
- 2 stalks celery, chopped
- 2 cups low-sodium vegetable broth
- 1/4 cup unsalted butter
- 2 large eggs, beaten
- 2 tbsp fresh thyme, chopped
- 2 tbsp fresh parsley, chopped
Instructions
- Preheat your oven to 350°F (175°C).
- Cut the sourdough bread into bite-sized cubes and let them dry out for about an hour.
- In a skillet over medium heat, melt butter. Add diced onion and celery; sauté until softened (about 5-7 minutes).
- Stir in artichokes, thyme, and parsley; cook for additional 3-4 minutes.
- In a large mixing bowl, combine sautéed vegetables with sourdough cubes. Gradually pour in vegetable broth while mixing gently.
- Add beaten eggs to bind the mixture; ensure even coating of all ingredients.
- Transfer to a greased baking dish, cover with foil, and bake for 25 minutes. Remove foil and bake for an additional 15 minutes until golden brown.
- Allow to cool for about 10 minutes before serving.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup (120g)
- Calories: 220
- Sugar: 3g
- Sodium: 350mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 95mg