Sun-Dried Tomato Thanksgiving Stuffing
Servings: 6 people
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 11x13 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!