Sourdough Stuffing With Artichokes, Sun-Dried Tomatoes, And Basil

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Leite's Culinaria


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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

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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