Artichoke Parmesan Sourdough Stuffing |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 12 |
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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. 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 |
Directions:
1. 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.
2. Add a bit of broth to pan and stir to scrape up browned bits, add to bowl.
3. Pour 2 cups broth into bowl and add bread, artichoke hearts, parmesan, poultry seasoning and rosemary; mix well, add salt and pepper to taste.
4. Make a well in stuffing, add beaten egg, stir to combine.
5. Spoon stuffing into a shallow 9x13 pan bake at 325-350 degrees about 50 minute until lightly browned.
6. For moist stuffing cover, for crudsty stuffing do not cover.
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