Sourdough sun-dried tomato artichoke stuffing with parmesan is a unique and delicious take on a holiday staple! This recipe is sure to be a crowd-pleaser this Thanksgiving or Christmas!
A couple days ago there was a flurry of texts between me and my family discussing Thanksgiving plans, and I am officially excited for the holidays.
I sent Mike a text message rambling on about how I couldn’t wait for hot chocolate and apple cider and Italian Christmas donuts and twinkling lights and s’mores and snuggling by our soon-to-be fire pit and eating my mom’s turkey.
You know what else I get excited about for the holidays?
This amazing sourdough sun-dried tomato artichoke stuffing.
And, being a food blogger, I got to make it early, so you can have the recipe in time for Thanksgiving! I’ll probably make it again for the actual holidays, so I win twice!
I’m kind of a stuffing addict — nay, a connoisseur. I could probably fill my plate with a giant pile of my mom’s turkey (dark meat), and three different kinds of stuffing, and be pretty happy about the whole thing.
This sun-dried tomato artichoke stuffing is pretty fancy, you might say, but I am not above a good ol’ box of Stovetop stuffing either. Give me some of that, my in-laws’ cornbread sausage dressing, and a couple big spoonfuls of this one, and I’d consider that a pretty good smorgasbord.
Side note – I never can wrap my head around calling this dish, or similar ones, “dressing”. I suppose if you aren’t actually filling up your turkey’s body cavity with it, it’s not technically stuffing, but dressing? To me, that’s what you put on salad. It sounds so … delicate, for something that refers to a hearty, filling side dish made of mostly bread.
What do you guys think? Is it stuffing if it’s not stuffing anything but my stomach? Do you have any qualms about calling this dish “dressing”? Is it, perhaps, a regional thing, like soda vs. pop?
This recipe for sun-dried tomato artichoke stuffing comes from my sister’s mother-in-law/my godmother. If you ever made this blueberry spice cake, you know her recipes are excellent, and this one is no exception.
It starts with some sourdough croutons, combined with a sautéed mixture of onions, chopped artichoke hearts, sun-dried tomatoes, and garlic. Mix in some parmesan cheese and a little basil, and toss the whole mess with a mixture of chicken broth and eggs. Spread it in a baking pan, top with some extra cheese if you’d like, and bake it through.
Warning: it goes quickly.
My sister Emily, whose mother-in-law is the source of this recipe, also posted the recipe on her blog Joyful Abode, but she has a grain-free version that uses paleo bread! If you’re drooling over this but can’t eat the sourdough, or you want to cut back on the carbs a bit, definitely check out her page!
A word of advice — when buying artichoke hearts, look for Progresso brand. I happened to get a pretty good couple of cans from the grocery store brand this time (the store I was in doesn’t carry Progresso) but Progresso’s artichoke hearts consistently have more tender leaves and less woodiness than other brands.
So if you don’t want to be chewing cud, go Progresso if possible. And no, they didn’t pay me to say that.
I also highly recommend them in this recipe for artichoke spinach crab dip, which is another holiday favorite.
Well I am going to go have some leftovers of this right now and count down until I can make it again for the holidays!
What else is on your holiday menu? Also, do you ever make stuffing outside of Thanksgiving and Christmas? Like, on a random weekend? I’m asking permission, guys!
Let me know what you are most looking forward to eating this Thanksgiving!
Sourdough Sun-Dried Tomato Artichoke Stuffing
- 6 cups sourdough bread cut into half-inch cubes
- 1/4 cup olive oil
- 2 medium onions diced
- 2 in cans artichoke hearts water drained and chopped
- 1 8.5- oz jar sun-dried tomatoes in oil chopped
- 2 cloves garlic minced
- 1/2 cup shredded parmesan cheese plus extra for the top, if desired
- 2 tbsp chopped fresh basil
- 1 cup chicken broth
- 2 eggs
- salt to taste
- Preheat oven to 250 degrees while chopping bread. Spread bread cubes in a single layer on a baking sheet and bake for 20-30 minutes, until dried out a bit. Set croutons aside.
- Turn oven up to 350 degrees.
- Heat olive oil in a large sauté pan over medium heat. Add onions and cook until translucent. Add garlic and cook until fragrant, about 30 seconds. Add artichoke hearts and sun-dried tomatoes and heat through. Remove from heat.
- In a large mixing bowl, combine croutons, artichoke mixture, parmesan cheese, basil, and salt to taste.
- In a separate bowl, whisk broth together with eggs. Pour broth mixture over crouton mixture and stir to combine.
- Spread stuffing mix into a 9x13 baking pan and top with additional cheese, if desired. Cover with aluminum foil.
- Bake for 30 minutes, uncover, and bake an additional 10 minutes.