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Ingredients

• 2 tablespoons olive oil
• 1 large red onion, chopped
• 2 garlic cloves, minced
• 10-ounce package frozen artichoke hearts, thawed and coarsely chopped
• 1/2 cup chopped oil-packed sun-dried tomatoes, drained
• 1 pound crusty sourdough or other country-style bread, cut into 1/2-inch cubes and dried overnight (about 5 cups)
• 1/2 cup chopped fresh basil
• 1/2 cup freshly grated parmesan cheese
• 1/4 teaspoon crushed red pepper flakes
• 1/2 cup dry vermouth or white wine
• 2 large eggs, beaten
• 1/2 to 1 cup turkey or chicken broth, as needed
• salt, to taste

Description

From One Of My Mom's Cookbooks. She Wrote It Down For Me On Thanksgiving, And I'd Forgotten About It Already! Sounds Fabulous, And I Plan To Try It Over The Holidays. Double The Recipe To Stuff Turkeys Over 16 Pounds. Bread Crumbs Need To Dry Overnig

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