Sourdough-Bread Stuffing with Artichokes, Sun-Dried Tomatoes and Basil

by Rick Rodgers
from 50 Best Stuffings & Dressings
(Broadway Books, 1997)
Makes about 8 cups

If the Thanksgiving weather forecast is cold and gray, then you might want to consider this brightly colored stuffing, which is packed with sunny Mediterranean flavors and goes well with a variety of foods: turkey, chicken, pork, bell peppers and zucchini. Don’t cut the crust off the bread; it adds texture.—Rick Rodgers

convert Ingredients
2 tablespoons olive oil
1 large red onion, chopped
2 cloves garlic, minced
One 10-ounce package frozen artichoke hearts, thawed and coarsely chopped
1/2 cup chopped sun-dried tomatoes in oil, drained (Buy it)
1 pound crusty sourdough bread, cut into 1/2-inch cubes and dried overnight, or in oven (about 10 cups)
1/2 cup chopped fresh basil
1/2 cup freshly grated Parmesan cheese
1/2 teaspoon salt
1/4 to 1/2 teaspoon crushed red pepper, or to taste
1/2 cup dry vermouth or white wine
2 large eggs, beaten
1 cup turkey or chicken broth, as needed

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Method
1. In a large skillet, heat the olive oil over medium heat. Add the red onion and cook, stirring often, until lightly browned, about 6 minutes. Stir in the garlic and cook 1 minute. Add the artichoke hearts and sun-dried tomatoes and cook until heated through, about 2 minutes.

2. Into a large bowl, scrape the vegetables. Add the bread cubes, basil, Parmesan cheese, salt and crushed red pepper. Gradually stir in the vermouth, eggs and about 1/2 cup of the broth, until stuffing is evenly moistened but not soggy.

3. Use as a turkey stuffing. Or place in a lightly buttered casserole, drizzle with 1/2 cup broth, cover and bake in preheated 350°F (175°C) oven as a side dish.

Recipe © 1997 Rick Rodgers. All rights reserved.
© 2009 Leite’s Culinaria, Inc. All rights reserved. Terms of use.