ARTICHOKE PARMESAN SOURDOUGH STUFFING

Artichoke Parmesan Sourdough Stuffing image

This comes from Sunset Magazine most requested Thanksgiving Recipes, created by Leslie Parsons in 1994. Up to 1 day ahead, make stuffing, put in casserole, cover and chill. Allow about 1 hour to bake.

Provided by BakinBaby

Categories Grains

Time 1h10m

Yield 12 serving(s)

Number Of Ingredients 14

Ingredients

1 lb mushroom (sliced)
1 tablespoon butter
2 tablespoons olive oil
2 onions (chopped-about 1/4 lb.)
1 cup celery (chopped)
2 tablespoons garlic (minced)
2 cups chicken broth
1 lb sourdough bread (cut in 1/2-inch cubes)
2 (6 ounce) jars marinated artichoke hearts (drained and chopped)
1 cup parmesan cheese (freshly ground for best taste)
1 1/2 teaspoons poultry seasoning
3/4 teaspoon dried rosemary or 1 1/2 tablespoons fresh rosemary
salt and pepper
1 egg

Steps:

In a frying pan cook mushrooms, butter,onions, celery,oil and garlic until vegetables are lightly browned (about 15 min), pour in a large bowl.
Add a bit of broth to pan and stir to scrape up browned bits, add to bowl.
Pour 2 cups broth into bowl and add bread, artichoke hearts, parmesan, poultry seasoning and rosemary; mix well, add salt and pepper to taste.
Make a well in stuffing, add beaten egg, stir to combine.
Spoon stuffing into a shallow 9x13 pan bake at 325-350 degrees about 50 minute until lightly browned.
For moist stuffing cover, for crudsty stuffing do not cover.

*** Explore more Artichoke Parmesan Sourdough Stuffing Recipes »

Comment
Leave a comment

There are no comments yet!

Name

Message

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

Check it out »

#time-to-make #course #main-ingredient #preparation #occasion #healthy #stuffings-dressings #side-dishes #fall #holiday-event #grains #dietary #low-cholesterol #seasonal #low-calorie #healthy-2 #low-in-something #pasta-rice-and-grains #4-hours-or-less