Description
This savory stuffing blends tangy sourdough with artichokes and herbs, creating a delightful side dish perfect for any festive occasion.
Ingredients
Scale
- 6 cups stale sourdough bread, cubed
- 1 cup canned or frozen artichoke hearts, drained and chopped
- 1 medium yellow onion, diced
- 1 cup chopped celery
- 2 cloves garlic, minced
- 2 cups low-sodium vegetable broth
- 1 tablespoon dried thyme
- 1 tablespoon dried rosemary
- 1 tablespoon dried sage
- ½ cup unsalted butter
Instructions
- Preheat your oven to 350°F (175°C) and lightly spray a baking dish with nonstick cooking spray.
- In a large skillet over medium heat, melt the butter. Add diced onion and chopped celery; cook until softened (about 5 minutes). Stir in minced garlic and cook for an additional minute.
- Cut stale sourdough into cubes (about six cups). For extra crunch, lightly toast them before adding to the mixture.
- In a large mixing bowl, combine sautéed vegetables with sourdough cubes and chopped artichoke hearts. Add thyme, rosemary, and sage; mix well to ensure even coating.
- Gradually pour in vegetable broth while gently tossing the mixture until moistened but not soggy. Adjust broth as necessary.
- Transfer the mixture into the greased baking dish and cover with foil. Bake for about 30 minutes; then remove foil and bake for an additional 10 minutes until golden brown.
- Let cool slightly before serving warm alongside your favorite dishes.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 290
- Sugar: 3g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 30mg