Description
Experience the perfect blend of tangy sourdough, artichokes, fresh herbs, and garlic in this irresistible stuffing that’s sure to impress at any gathering.
Ingredients
Scale
- 1 loaf day-old sourdough bread, cubed
- 1 can (14 oz) canned artichoke hearts, drained and chopped
- 1 medium onion, finely chopped
- 2 stalks celery, chopped
- 3 cloves garlic, minced
- 2 cups low-sodium vegetable broth
- 4 tbsp unsalted butter
- 2 tbsp fresh thyme, chopped
- 2 tbsp fresh parsley, chopped
Instructions
- Preheat Your Oven: Preheat your oven to 350°F (175°C).
- Prepare Your Bread: Spread sourdough cubes on a baking sheet and toast in the oven for about 10-15 minutes until lightly golden.
- Sauté Vegetables: In a skillet over medium heat, melt the butter. Add onions and celery; sauté until translucent (about five minutes). Stir in garlic for an additional minute.
- Combine Ingredients: In a large bowl, mix toasted sourdough cubes with sautéed vegetables, artichokes, thyme, parsley, and enough vegetable broth to moisten without soaking.
- Bake It Up: Transfer the mixture into a greased baking dish. Cover with foil and bake for about 30 minutes. Remove foil and bake for an additional 10 minutes until crispy on top.
- Serve with Love: Allow to cool slightly before serving alongside your favorite main dishes.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 280
- Sugar: 3g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 25mg