Sun-Dried Tomato & Artichoke Dressing
Adapted from pinchmeimeating.com
If you’re getting tired of the typical Thanksgiving poultry herb flavors, switch up your stuffing with another classic flavor combination this year. This dish is as tasty as can be and surprisingly still goes well with all the other Thanksgiving flavors. It does make a drier, more piece-y stuffing so if you like yours more moist and bound, consider adding a bit more stock and an additional egg.
Prep Time 30 min
Cook Time 1 hour
Total Time 1.5 hrs
Ingredients:
6 cups sourdough bread cut into half-inch cubes
1/4 cup olive oil
2 medium onions, diced
2 cloves garlic, minced or pressed
2 15 oz cans artichoke hearts, drained & chopped (life hack: buy the already chopped, recipe-ready version)
1 8.5 oz jar sun-dried tomatoes in oil, chopped
2 tbsp fresh basil, chopped
1 cup chicken or vegetable broth (or stock, if you already have it on hand), plus extra if overly dry
2 eggs
salt & pepper to taste
Directions:
Preheat the 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. NOTE: You can skip this step if you like your dressing “wetter”. Set croutons aside.
Turn oven up to 350 degrees.
Heat olive oil in a large pan over medium heat. Add onions and cook until translucent. Add garlic and cook until fragrant, about 30 seconds. Add chopped artichoke hearts and sun-dried tomatoes and heat through. Remove from heat.
In a large mixing bowl, combine croutons, artichoke mixture, parmesan cheese and basil. Salt & pepper to taste before adding egg mixture (see next step).
In a separate bowl, gently beat eggs. Whisk in broth. Pour broth mixture over crouton mixture and stir to combine. Add additional broth if too dry for your liking. Consider adding 1 additional egg to have it bind more. I like it the way the recipe is written, but the stuffing is a bit piece-y rather than bound together.
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 or until cooked through and lightly browned on top.
