Nemie'S Artichoke Parmesan Sourdough Stuffing

Name: Nemie'S Artichoke Parmesan Sourdough Stuffing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs sourdough bread, cut into 3/4 to 1 inch squares (about 2 loaves, 8 quarts total); 3 tablespoons butter or 3 tablespoons margarine; 2 large onions, chopped (about 1 1/4 lbs. total); 1 lb mushroom, rinsed & sliced; 2 cups chopped celery; 1/4 cup minced garlic (about 12 cloves); 3 1/2 cups regular strength chicken broth; 4 (6 ounce) jars marinated artichoke hearts (drained); 1 cup grated parmesan cheese; 1 tablespoon poultry seasoning; 1 tablespoon minced fresh rosemary or 1 1/2 teaspoons dried rosemary; 3/4 teaspoon salt; 3/4 teaspoon pepper; 2 large eggs (beaten)

Servings: persons

2 lbs sourdough bread, cut into 3/4 to 1 inch squares (about 2 loaves, 8 quarts total)
3 tablespoons butter or 3 tablespoons margarine
2 large onions, chopped (about 1 1/4 lbs. total)
1 lb mushroom, rinsed & sliced
2 cups chopped celery
1/4 cup minced garlic (about 12 cloves)
3 1/2 cups regular strength chicken broth
4 (6 ounce) jars marinated artichoke hearts (drained)
1 cup grated parmesan cheese
1 tablespoon poultry seasoning
1 tablespoon minced fresh rosemary or 1 1/2 teaspoons dried rosemary
3/4 teaspoon salt
3/4 teaspoon pepper
2 large eggs (beaten)

1
Spread bread cubes in a single layer on a 12 X 15 inch baking sheet.
2
Toast in a 350 degree oven until very crisp and golden brown, about 25 min.
3
Shake cubes after 15 min.
4
and switch pan positions.
5
(if making ahead, cool cubes and store in airtight container for up to 2 days).
6
In a 12 inch frying pan or 6-8 quart pan, melt butter over med.
7
heat; add onions, mushrooms, celery, and garlic.
8
Cook, stirring often, until veggies are soft and tinged golden brown, about 25 min.
9
To release brown bits from the bottom of the pan add 1/2 cup broth; using a wooden spoon, scrape all brown bits from the pan bottom.
10
In a large bowl, mix veggies, bread, artichoke hearts, cheese, poultry season, rosemary& salt and pepper.
11
Whisk together remaining broth and eggs, and pour over veggie bread mixture; stir until ingredients are well coated.
12
Use to stuff turkey or bake stuffing in a 4 1/2 to 5 qt.
13
baking dish in a 350 degree oven for 30 min covered, then uncover and cook another 20 min.

693

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 2 lbs sourdough bread, cut into 3/4 to 1 inch squares (about 2 loaves, 8 quarts total), 3 tablespoons butter or 3 tablespoons margarine, 2 large onions, chopped (about 1 1/4 lbs. total), 1 lb mushroom, rinsed & sliced, and more.

Yes, Nemie'S 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.

That's it — enjoy your meal!