Sourdough Almond Stuffing Recipe - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
- 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
Instructions
- Preheat oven to 350 °. 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.
- 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.
- Transfer to a greased 13x9-in. baking dish. Bake, covered, 25 minutes. Uncover; bake 5-10 minutes longer or until lightly browned.
PCOS-Friendly Foods in This Recipe
This recipe contains the following foods that may benefit PCOS management: Basil.
Basil is an excellent stress reliever, and has antioxidant and anti-inflammatory benefits.
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