October is gone in a blink of the eye and now Thanksgiving is just around the corner! Thanksgiving is one of our favorite holidays. We love gathering with our family, reflecting what we are grateful for and enjoying tons of delicious home cooked food.
My favorite dish is typically my grandmothers “Batatas” or sweet potatoes with marshmallows… SO GOOD. Runners up would be my mom’s pumpkin soup, turkey of course and pumpkin pie. What has never been one of my favorite dishes, stuffing. There is something about it I just have never enjoyed. I think it is a particular seasoning or maybe I have just always had bad stuffing but I have never enjoyed it.
A few years ago, I started looking into non-traditional recipes and playing around with ingredients and flavors that I enjoy. This recipe is definitely the winner. You can’t go wrong with delicious sun-dried tomatoes, goat cheese, garlic… it’s just so flavorful. Even though these ingredients aren’t typical stuffing ingredients, the flavors still compliment other traditional Thanksgiving dishes so well.
Ingredients
- Sun-Dried Tomatoes: When purchasing sun-dried tomatoes, be sure to buy whichever is packed in olive oil. The olive oil will be drizzled over the stuffing at the end.
- Spinach: Fresh spinach is highly recommended. I use baby spinach and keep it whole, however you can chop it smaller if preferred. You can use frozen spinach just make sure all the liquid is thoroughly evaporated as there is typically more water with frozen spinach.
- Mushrooms: I used white mushrooms as it is what I had on hand, but any mushroom will do.
- Bread: I used an organic sourdough loaf from Whole Foods. You could also use French bread or a baguette. Any “crusty” bread will do. I love to by fresh bread from Whole Foods, Trader Joes and Sprouts. You could also make your own the night before 🙂
- Broth: I used low sodium vegetable broth. You could also use chicken broth, mushroom broth or turkey broth. Just watch how much salt you add if you don’t use a lower sodium broth.
- Seeds: Raw pumpkin seeds were our choice but you could also use roasted pumpkin seeds, sunflower seeds or walnuts would be great as well.
Helpful Tools + Favorite Brands
- Glass Baking Dish
- Lodge Seasoned Cast Iron Skillet
- Sun-Dried Tomatoes
- Mediterranean Olive Oil
- Organic Capers
Sun-Dried Tomato Thanksgiving Stuffing
Ingredients
- 1 Loaf of Sourdough or French Bread Any crusty bread will do the trick
- 3-4 Cloves of garlic
- ½ Large onion finely diced
- 8 oz Chopped mushrooms
- 10 oz Chopped or baby spinach
- 1 tbsp Salt
- 3 tsp Pepper
- 1 tbsp Dried oregano
- 2 tsp Dried basil
- 8 oz Sun-dried tomatoes packed in olive oil
- 3 tbsp Capers
- 6 oz Crumbled goat cheese
- ¼ cup Pumpkin seeds
- 4 tbsp Olive oil For greasing baking pan and for sautéing vegetables
- 1 cup Vegetable Broth Can also use chicken broth/stock
Instructions
- Preheat your oven to 375° and oil a 11×13 baking dish
- Slice bread into small cubes and place bread into baking dish.
- Finely mince garlic and onion and sauté in large pan with olive oil until translucent. Add chopped mushrooms and sauté until slightly brown. Add spinach and cover for 3-4 minutes until cooked down. Uncover and stir until liquid has evaporated. Season with salt, pepper, oregano and basil.
- Transfer to a large mixing bowl. Add sun-dried tomatoes (setting olive oil in jar aside), capers goat cheese, pumpkin seeds and mix.
- Pour broth over bread ensuring each slice is covered. Add vegetable mixture over bread slices, making sure to evenly spread the mixture and place in between the bread slices.
- Cover with foil or lid and bake for 40 minutes, removing the foil at 30 minutes. Drizzle with olive oil from sun-dried tomatoes and serve. Enjoy!
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