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–+ servings

Sourdough And Artichoke Stuffing

This flavorful stuffing combines the tanginess of sourdough bread with the richness of artichokes, making it a perfect side dish for any holiday meal.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 servings
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

For the Base
  • 8 cups sourdough bread cubed
  • 1 cup vegetable broth low sodium preferred
  • 1 cup artichoke hearts drained and chopped
  • 1 cup celery chopped
  • 1 cup onion chopped
  • 1 cup mushrooms chopped
For the Seasoning
  • 2 teaspoons dried thyme
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
For the Topping
  • 1 cup grated Parmesan cheese

Method
 

Prepare the Ingredients
  1. Preheat your oven to 350°F (175°C).
  2. Cube the sourdough bread and place it in a large mixing bowl.
  3. Chop the artichoke hearts, celery, onion, and mushrooms, and add them to the bowl with the bread.
Combine the Mixture
  1. In a separate bowl, mix the vegetable broth with the thyme, garlic powder, salt, and pepper.
  2. Pour the broth mixture over the bread and vegetable mixture, and stir until well combined.
Transfer to Baking Dish
  1. Grease a large baking dish with cooking spray or olive oil.
  2. Transfer the stuffing mixture into the prepared baking dish, spreading it evenly.
Add Topping and Bake
  1. Sprinkle the grated Parmesan cheese evenly on top of the stuffing mixture.
  2. Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes.
Finish Baking
  1. Remove the foil and bake for an additional 10 minutes, or until the top is golden brown.
  2. Let the stuffing cool for a few minutes before serving.

Nutrition

Calories: 250kcalCarbohydrates: 30gProtein: 15gFat: 10gSaturated Fat: 3gSodium: 400mgFiber: 4gSugar: 8g

Notes

For added flavor, you can mix in some fresh herbs such as parsley or sage before baking. This stuffing can be made a day ahead and reheated before serving.

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