Pesto Artichoke Stuffing W Tomatoes and Pine Nuts
Savor the irresistible flavors of this Pesto Artichoke Stuffing with Tomatoes and Pine Nuts—a vibrant twist on traditional stuffing that’s perfect for holiday feasts or any special occasion. Made with cubes of crusty day-old bread, marinated artichoke hearts, sweet blistered cherry tomatoes, and toasted pine nuts, this dish bursts with Mediterranean-inspired goodness. Tossed in a fragrant pesto and vegetable broth mixture, then baked to golden perfection with a sprinkling of Parmesan cheese, this stuffing strikes the perfect balance of crispy and tender textures. Finished with fresh basil, it’s a herbaceous and hearty side dish that’s both comforting and elegant. Ideal as a vegetarian centerpiece, this recipe is sure to steal the spotlight at your table!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 6 cups day-old crusty bread (cut into 1-inch cubes)
- 1.5 cups marinated artichoke hearts (drained and chopped)
- 2 cups cherry tomatoes (halved)
- 0.5 cups pine nuts
- 0.5 cups pesto sauce
- 1.5 cups vegetable broth
- 0.5 cups grated Parmesan cheese
- 2 tbsp olive oil
- 2 garlic cloves (minced)
- 1 tsp kosher salt
- 0.5 tsp black pepper
- 0.25 cups fresh basil leaves (chopped)
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a large baking dish.
Spread the pine nuts on a small baking sheet and toast them in the oven for 5-7 minutes, or until lightly golden. Set aside.
Heat the olive oil in a skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
Add the cherry tomatoes to the skillet and cook for 7-8 minutes, stirring occasionally, until they begin to soften and blister. Remove from heat.
In a large mixing bowl, combine the bread cubes, chopped artichokes, blistered tomatoes, toasted pine nuts, and grated Parmesan cheese.
In a separate bowl, whisk together the pesto sauce and vegetable broth. Pour the mixture over the bread mixture, tossing gently but thoroughly to ensure the bread absorbs the liquid evenly.
Season with kosher salt and black pepper. Mix in half of the chopped basil leaves, reserving the rest for garnish.
Transfer the stuffing mixture to the prepared baking dish, distributing it evenly. Cover tightly with aluminum foil.
Bake in the preheated oven for 25 minutes. Then, remove the foil and bake for an additional 15 minutes, or until the top is golden and crisp.
Remove from the oven and allow to cool for 5 minutes. Sprinkle with the reserved basil leaves before serving.
Nutrition Facts
Calories |
5905 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 229.9 g | 295% | |
| Saturated Fat | 40.9 g | 204% | |
| Polyunsaturated Fat | 39.7 g | ||
| Cholesterol | 60 mg | 20% | |
| Sodium | 11916 mg | 518% | |
| Total Carbohydrate | 802.1 g | 292% | |
| Dietary Fiber | 74.9 g | 268% | |
| Total Sugars | 68.0 g | ||
| Protein | 196.3 g | 393% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 1978 mg | 152% | |
| Iron | 36.4 mg | 202% | |
| Potassium | 4192 mg | 89% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
