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Sourdough Almond Stuffing

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
  • Total Time
    Prep: 25 min. Bake: 30 min.
  • Makes
    16 servings


  • 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


  • 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
3/4 cup: 195 calories, 13g fat (6g saturated fat), 47mg cholesterol, 535mg sodium, 17g carbohydrate (2g sugars, 2g fiber), 5g protein.

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