sourdough almond stuffing

• Prep: 25 min. Bake: 30 min.
• Yield: 17 Servings

25 30 55

Ingredients

• 2 cups sliced baby portobello mushrooms
• 1 medium onion, chopped
• 3/4 cup butter, cubed
• 4 garlic cloves, minced
• 1 teaspoon salt
• 1 teaspoon dried rosemary, crushed
• 1/2 teaspoon pepper
• 11 cups cubed day-old sourdough bread
• 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
• 3/4 cup slivered almonds
• 3/4 cup oil-packed sun-dried tomatoes, chopped
• 1/2 cup minced fresh basil
• 2 eggs
• 1 can (14-1/2 ounces) chicken broth

Directions

• In a large skillet, saute mushrooms and onion in butter until tender. Add garlic; cook 1 minute longer. Stir in the salt, rosemary and pepper. In a large bowl, combine the bread cubes, artichokes, almonds, tomatoes, basil and mushroom mixture. In another bowl, whisk eggs and broth. Pour over bread mixture; stir until moistened.
• Transfer to a greased 13-in. x 9-in. baking dish. Cover and bake at 350° for 25 minutes. Uncover; bake 5-10 minutes longer or until lightly browned and a thermometer inserted near the center reads 160°. Yield: 17 servings.

Nutritional Facts 3/4 cup equals 195 calories, 13 g fat (6 g saturated fat), 47 mg cholesterol, 535 mg sodium, 17 g carbohydrate, 2 g fiber, 5 g protein.