Artichoke Parmesan Sourdough Stuffing Recipe

Name: Artichoke Parmesan Sourdough Stuffing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound mushrooms, rinsed, ends trimmed, and sliced; 1 tablespoon butter; 2 onions (3/4 lb. total), chopped; 1 cup chopped celery; 2 tablespoons minced garlic; About 2 cups reduced-sodium chicken broth; 1 loaf (1 lb.) sourdough bread, cut into 1/2-in. cubes; 2 jars (6 oz. each) marinated artichoke hearts, drained and chopped; 1 cup freshly grated parmesan cheese; 1 1/2 teaspoons poultry seasoning; 1 1/2 tablespoons minced fresh rosemary leaves or 3/4 tsp. crumbled dried rosemary; Salt and freshly ground black pepper; 1 large egg

Servings: persons

1 pound mushrooms, rinsed, ends trimmed, and sliced
1 tablespoon butter
2 onions (3/4 lb. total), chopped
1 cup chopped celery
2 tablespoons minced garlic
About 2 cups reduced-sodium chicken broth
1 loaf (1 lb.) sourdough bread, cut into 1/2-in. cubes
2 jars (6 oz. each) marinated artichoke hearts, drained and chopped
1 cup freshly grated parmesan cheese
1 1/2 teaspoons poultry seasoning
1 1/2 tablespoons minced fresh rosemary leaves or 3/4 tsp. crumbled dried rosemary
Salt and freshly ground black pepper
1 large egg

1
In a 12-in. frying pan over high heat, cook mushrooms, butter, onions, celery, and garlic, stirring often, until vegetables are 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.
2
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 egg and beat with a fork to blend; mix egg with stuffing.
3
Preheat oven to 325u00b0 to 350u00b0 (use temperature turkey requires; see Note below). Spoon stuffing into a shallow 3-qt. (9- by 13-in.) casserole. For moist stuffing, cover with foil; for crusty stuffing, do not cover. Bake until hot (at least 150u00b0 in center) or lightly browned, about 50 minutes.
4
Make ahead: Up to 1 day ahead, make stuffing, put in casserole, cover, and chill. Allow about 1 hour to bake.
5
Note: For turkeys 10-13 lbs., oven/bbq temperature should be 350u00b0; for turkeys 14 lbs. and over, oven/bbq temperature should be 325u00b0.
6
Note: Nutritional analysis is per serving.

242

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 pound mushrooms, rinsed, ends trimmed, and sliced, 1 tablespoon butter, 2 onions (3/4 lb. total), chopped, 1 cup chopped celery, and more.

Yes, Artichoke Parmesan Sourdough Stuffing falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Artichoke Parmesan Sourdough Stuffing

How did you like this recipe?

Frequently Asked Questions