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!Adapted from Emily Chapelle (Joyful Abode).
1/2cupshredded parmesan cheeseplus extra for the top, if desired
2tbspchopped fresh basil
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.