Description
Delight your guests with this savory sourdough and artichoke stuffing, featuring a warm blend of flavors that elevate any meal to a culinary celebration.
Ingredients
Scale
- 8 cups day-old sourdough bread, cubed
- 1 can (14 oz) artichoke hearts, well-drained and chopped
- 2 cups celery, finely chopped
- 1 large sweet onion, chopped
- 2 cups low-sodium vegetable broth
- 2 tbsp fresh thyme, chopped
- 2 tbsp fresh sage, chopped
- 6 tbsp butter, melted
Instructions
- Preheat Your Oven: Preheat the oven to 350°F (175°C). Prepare a 9×13-inch baking dish by spraying it with nonstick spray.
- Toast the Bread: Spread sourdough cubes on a baking sheet and drizzle with melted butter. Toast in the oven for about 15 minutes until golden brown.
- Sauté Vegetables: In a large skillet over medium heat, melt 3 tablespoons of butter. Add chopped onions and celery; cook until softened (about 5 minutes). Stir in thyme and sage.
- Combine Ingredients: In a large bowl, mix toasted sourdough cubes, sautéed vegetables, and artichoke hearts. Gradually pour in vegetable broth while gently tossing to combine.
- Bake: Transfer the stuffing mixture to the prepared baking dish. Cover with foil and bake for 30 minutes. Remove the foil during the last 10 minutes to achieve a golden-brown crust.
- Serve: Allow to rest for a few minutes before serving warm as a side dish or enjoy straight from the pan.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 250
- Sugar: 3g
- Sodium: 450mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 20mg