Description
Elevate your holiday meals with this flavorful sourdough and artichoke stuffing, featuring a delightful mix of textures and tastes that bring warmth to any gathering.
Ingredients
Scale
- 8 cups day-old sourdough bread, cubed
- 1 can (14 oz) artichoke hearts, drained and chopped
- 2 cups low-sodium vegetable broth
- 1 cup celery, finely diced
- 1 cup onion, chopped
- 3 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 4 tbsp unsalted butter, melted
- Salt and pepper to taste
Instructions
- Preheat the oven to 350°F (175°C).
- In a skillet over medium heat, melt 2 tablespoons of butter. Sauté the onions and celery until soft (about 5 minutes). Add garlic and cook until fragrant.
- In a large mixing bowl, combine the sourdough bread cubes, sautéed vegetables, artichokes, parsley, salt, and pepper.
- Drizzle in the remaining melted butter and gently mix.
- Slowly pour in the vegetable broth while tossing to ensure even moisture without making it soggy.
- Transfer the mixture into a greased baking dish. Cover with foil and bake for about 30 minutes. Remove the foil for the last 10 minutes for crispy edges.
- Once golden brown on top, let cool slightly before serving.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 220
- Sugar: 2g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 15mg