Description
Warm your heart and home with this delightful sourdough and artichoke stuffing. Perfect for holidays or cozy nights, this dish combines the richness of toasted sourdough with savory artichokes and fresh herbs, creating a mouthwatering experience that will have everyone coming back for seconds.
Ingredients
Scale
- 8 cups day-old sourdough bread, cubed
- 1 can (14 oz) artichoke hearts, drained and chopped
- 1 cup diced yellow onion
- 1 cup finely chopped celery
- 1/2 cup unsalted butter (1 stick)
- 2 cups low-sodium vegetable broth
- 1/4 cup fresh thyme, chopped
- 1/4 cup fresh rosemary, chopped
- Salt and pepper to taste
Instructions
- Preheat oven to 350°F (175°C).
- In a large skillet, melt butter over medium heat. Add onions and celery; sauté until softened (about 5 minutes).
- In a large bowl, combine toasted sourdough cubes and chopped artichokes. Add sautéed mixture and herbs; mix gently.
- Gradually drizzle in vegetable broth while tossing gently until the bread is moist but not soggy.
- Transfer to a greased baking dish, cover with foil, and bake for 25 minutes. Remove foil and bake an additional 10-15 minutes until golden brown.
- Let cool slightly before serving; garnish with extra herbs if desired.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 320
- Sugar: 3g
- Sodium: 480mg
- Fat: 19g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 40mg