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! | www.pinchmeimeating.com

Sourdough Sun-Dried Tomato Artichoke Stuffing

Course: Side Dish
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Servings: 6 people
Author: Caroline Lindsey
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).
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Ingredients

  • 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

Instructions

  • 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.