Name: Artichoke Stuffing
Yield: 4 servings
Ingredients: 1 loaf (1 pound) sourdough bread, cut into 1-inch cubes; 1/2 pound sliced fresh mushrooms; 2 celery ribs, chopped; 1 medium onion, chopped; 2 tablespoons butter; 3 to 4 garlic cloves, minced; 2 jars (6-1/2 ounces each) marinated artichoke hearts, drained and chopped; 1/2 cup grated Parmesan cheese; 1 teaspoon poultry seasoning; 1 large egg; 1 can (14-1/2 ounces) chicken broth

Servings: 4 persons

1 loaf (1 pound) sourdough bread, cut into 1-inch cubes
1/2 pound sliced fresh mushrooms
2 celery ribs, chopped
1 medium onion, chopped
2 tablespoons butter
3 to 4 garlic cloves, minced
2 jars (6-1/2 ounces each) marinated artichoke hearts, drained and chopped
1/2 cup grated Parmesan cheese
1 teaspoon poultry seasoning
1 large egg
1 can (14-1/2 ounces) chicken broth

1
Place bread cubes in two ungreased 15x10x1-in. baking pans. Bake at 350u00b0 for 15 minutes or until lightly browned.
2
In a large skillet, saute the mushrooms, celery and onion in butter until tender. Add garlic; cook 1 minute longer. Stir in the artichokes, cheese and poultry seasoning. Transfer to a large bowl; stir in bread cubes.
3
In a small bowl, whisk egg and broth until blended. Pour over bread mixture and mix well.
4
Transfer to a greased 3-qt. baking dish (dish will be full). Cover and bake at 350u00b0 for 30 minutes. Uncover; bake 5-15 minutes longer or until a thermometer reads 165u00b0.

No nutritional information available.

No additional tips available.

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

Artichoke Stuffing

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