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December 5th 2010
archived under: Grain Free, Meatless, Recipes, Sides, Step by Step Recipes, Vegetables

My mother-in-law makes a fantastic sourdough bread stuffing with onions, artichoke hearts, and sun-dried tomatoes. It’s something I always looked forward to at Thanksgiving and Christmas, and to be honest, if she were making it I’d still totally eat it up. Sourdough bread is one kind of bread that has never caused me digestive discomfort after “going Primal.” (It still has the high-carb effect of being hungrier, sleepy, etc, but that’s much more tolerable when splurging than bloating, gas, and pain.)

But buying sourdough in my house is VERY rare, and I wanted to see if I could Primal-ize the stuffing recipe so that I wouldn’t have to feel like it was a splurge or compromise at all. And I did.

It was really, really good. It’s gone now, which makes me sad, but now that I know it works and is awesome, I’m totally going to make it for Christmas.

To start with, you’ll need about half of this grain-free bread recipe, or enough to make about 4 cups of croutons. Cut the bread into cubes about 1”, then put in a 250 degree oven for 20-30 minutes until it dries out and gets a little toasty.

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Meanwhile, dice 2 onions and start sautéing them in about 1/4 cup olive oil.

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Peel and mince 2 garlic cloves.

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And about 1/2 cup of sun-dried tomatoes (the ones in oil in a jar, not the dry crunchy ones in a baggie).

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Also cut up 2 cans or jars of artichoke hearts (in water, not marinated) and add them to the onions once they’re translucent.

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Add the garlic and tomatoes. Heat everything through.

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Now dump the mixture into a 9 x 13” baking dish, along with the croutons. Add about 1/2 cup of parmesan cheese, and sprinkle salt and basil to your preference.

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Whisk together 2 eggs and 1 cup of chicken stock.

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And pour it over the bread mixture, then stir to combine.

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Cover and bake at 350 degrees for 30 minutes,

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then uncover and bake 10 minutes longer.

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Oh my…

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I had to dig in right away. And it made my day!

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To recap…

Grain-Free Artichoke Sun-Dried Tomato Stuffing Recipe

Ingredients:

  • 4 cups of croutons (1” cubes made from this grain-free bread in an oven at 250 degrees Fahrenheit for about 20-30 minutes.)
  • 1/4 cup extra virgin olive oil
  • 2 onions, chopped
  • 2 cloves of garlic, peeled and minced
  • 1/2 cup sun-dried tomatoes, cut-up
  • 2 cans or jars of artichoke hearts (in water)
  • 1/2 cup parmesan cheese
  • 1 cup chicken stock
  • 2 eggs
  • salt
  • basil

Method:

  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Saute the onions in the olive oil.
  3. Meanwhile, mince garlic and cut up tomatoes and artichoke hearts.
  4. When onions are translucent, add tomatoes and artichoke hearts. Heat through.
  5. Pour mixture over croutons in a 9×13” baking dish.
  6. Add cheese, salt, and basil. Mix.
  7. Whisk together stock and eggs. Pour over bread mixture and combine.
  8. Bake 30 minutes, covered.
  9. Uncover, and bake 10 minutes longer.




Caroline Nelson (28 comments)

I’d like to make the sourdough version of this… Do I just replace the grain-free bread with sourdough and do it the same way? Or did you change anything else? Thanks!




Joyful Abode (108 comments)

Yup nothing else changes. :-) I know you’ll love it!!
Joyful Abode recently posted… Barefoot and Pregnant in the Kitchen–Week 20




amanda (1 comments)

You are hilarious! I love your passion for food and flavor.




Jill (1 comments)

I just made this…it made my house smell A-MA-ZING!!! It was very yummy! Thanks for the recipe!




shannon (1 comments)

I so glad I stumbled onto your site. Your recipes look wonderful, and something I could really do, for our family of 11. I am going to try this recipe. It sounds and looks delicious.




Darrell Parker (1 comments)

I have never tried this before :P Do you have a technique for drying the tomatoes yourself or are they store bought. What type of tomato does this best work with?

Thanks
Darrell
Darrell Parker recently posted… When to Plant to Avoid Tomato Growing Problems




Joyful Abode (953 comments)

I get the store-bought ones that are in a jar with olive oil. NOT the dry ones in a bag. The oil-packed ones are chewy and delicious. The dry ones are gross.




Shannon (1 comments)

Looks great. For Thanksgiving I made a “dressing” or stuffing using mushrooms, turnips, celery, onions, butter, and poultry seasoning. Drizzled over some of the turkey fat from the cooking bird and baked it uncovered. It was amazing!




Carrol (7 comments)

Haha, I have that same exact photo of the breadcrumbs I made except I haven’t got around to posting about the stuffing that came from it. This looks delish!
Carrol recently posted… Pear and Blackberry Cobbler




Casper (17 comments)

This looks very good. I will have to give this a try but with good old fashion bread. I am always on a quest to find a great stuffing recipe.
Casper recently posted… Mission- Failure




Karen (5 comments)

Oh wow. Wow, wow, wow. I’m new to this, and I already make a decent flax bread, but I’m going to try your recipe. It looks so much yummier. It hadn’t occurred to me to make stuffing. Or all the other things with chopped or ground bread: stuffed mushrooms, bread pudding, breaded chicken. Even my mom’s stuffing :-) Time to head back to the kitchen…




Jennifer (12 comments)

That looks amazing!
Jennifer recently posted… Trick or Treat




Cara (6 comments)

Yum! I might have to make that this week :)
Cara recently posted… Creamy Cabbage Salad with Dried Mango






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