Sourdough-Rye Stuffing recipe | PCC Community Markets

Ingredients

• 2 tablespoons butter, plus extra for dish
• 3 onions, thinly sliced
• 3 cloves garlic, minced
• 1 cup chopped prunes
• 2 teaspoons chopped fresh thyme
• 1/4 cup white wine
• Salt and pepper, to taste
• 3 cups cubed rye bread
• 3 cups cubed sourdough bread
• 2 eggs, lightly beaten
• 1/4 cup chopped fresh parsley
• 1 to 3 cups chicken broth