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Artichoke Parmesan Sourdough Stuffing

by on November 11, 2009 in Holidays, Thanksgiving November 11, 2009 HolidaysThanksgiving
5.00 Mitt(s) 2 Rating(s)2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5

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Level: Easy

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Description

I’m an admitted stuffing-aholic! Every Thanksgiving I make a new and different stuffing. Last year this was my stuffing of choice. Let’s just say…I will make this every Thanksgiving for the rest of my life! OUTSTANDING…I’m just sayin’.

Ingredients

  • 3 Tablespoons Butter
  • 1 pound Mushrooms, Rinsed And Sliced
  • 2 whole Onions, Chopped
  • 1 cup Celery, Chopped
  • 2 Tablespoons Garlic, Minced
  • 2 cups Chicken Broth
  • 1 loaf (1 Pound Loaf) Sourdough Bread, Cut Into 1/2-inch Cubes
  • 2 jars (6 Ounces Each) Marinated Artichoke Hearts, Drained And Chopped
  • 1 cup Parmesan Cheese, Grated
  • 1-½ teaspoon Poultry Seasoning
  • 1 Tablespoon Fresh Rosemary, Minced (or 3/4 Teaspoons Dried)
  • 1 whole Egg, Beaten

Preparation

In a large skillet melt butter and saute mushrooms, onions, celery and garlic, stirring often, until lightly browned – about 15 minutes. Pour into a large bowl. Add a bit of broth to pan and stir to scrape up browned bits. Add to bowl.

Pour rest of broth into the bowl and add bread, artichokes, parmesan, poultry seasoning, and rosemary. Mix well. Add salt and pepper to taste. Add egg and mix with stuffing.

Preheat oven to 350 degrees. Place stuffing into a 9 x 13 casserole. For moist stuffing, cover with foil. For crusty stuffing, do not cover. Bake until hot and lightly browned, about 50 minutes.

Make ahead: Up to 1 day ahead, make stuffing, put in casserole, cover, and chill. Allow about 1 hour to bake.

5 Comments

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keittm on 11.26.2010

I made this for Thanksgiving last year. It was a huge hit! I am going to make it this year for Christmas dinner. It is different and yummy!

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Twinks on 9.28.2010

I discovered this recipe at the perfect time. I am learning the ins and outs of making sourdough breads right now so I am baking every few days. Way too much bread for two people to eat and to share with neighbors! This will be a great way to use some of the excess.

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joni on 1.4.2010

I’m a stuffing-aholic, too, and this one sounds excellent. Will have to try this one soon… maybe with baked pork chops!

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jeaniedubose1 on 11.30.2009

I made this for Thanksgiving last week. It was very easy and everyone liked it.

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Julia on 11.18.2009

This sounds really good! I love making new stuffing every year!

2 Reviews

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keeperrox on 11.26.2010

I made this last night for our Thanksgiving dinner, and it was FABULOUS! The artichoke hater didn’t even realize there were artichokes in it. I ended up using Chanterelles in it, because I couldn’t pass them up when I saw them at the market. This will definitely become my Thanksgiving stuffing. Thank you for sharing it!

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keittm on 11.26.2010

Very easy to make. A nice twist on traditional stuffing. Was a huge hit at Thanksgiving

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