Sourdough Almond Stuffing

• 3/4 cup butter, cubed
• 2 cups sliced baby portobello mushrooms
• 1 medium onion, chopped
• 4 garlic cloves, minced
• 1 teaspoon salt
• 1 teaspoon dried rosemary, crushed
• 1/2 teaspoon pepper
• 11 cups cubed day-old sourdough bread
• 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
• 3/4 cup slivered almonds
• 3/4 cup oil-packed sun-dried tomatoes, chopped
• 1/2 cup minced fresh basil
• 2 large eggs
• 1 can (14-1/2 ounces) chicken broth

1. Preheat oven to 350u0b0. In a large skillet, heat butter over medium-high heat; add mushrooms and onion; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in salt, rosemary and pepper.
2. In a large bowl, combine bread cubes, artichokes, almonds, tomatoes, basil and mushroom mixture. In a small bowl, whisk eggs and broth. Gradually stir into bread mixture.
3. Transfer to a greased 13x9-in. baking dish. Bake, covered, 25 minutes. Uncover; bake 5-10 minutes longer or until lightly browned.

butter, baby portobello mushrooms, onion, garlic, salt, rosemary, pepper, bread, water, almonds, tomatoes, fresh basil, eggs, chicken broth

Taken from www.tasteofhome.com/recipes/sourdough-almond-stuffing/ (may not work)