Best Artichoke Parmesan Sourdough Stuffing Recipes

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ARTICHOKE PARMESAN SOURDOUGH STUFFING



Artichoke Parmesan Sourdough Stuffing image

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.

Provided by BakinBaby

Categories     Grains

Time 1h10m

Yield 12 serving(s)

Number Of Ingredients 14

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

Steps:

  • 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.
  • Add a bit of broth to pan and stir to scrape up browned bits, add to bowl.
  • 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 beaten egg, stir to combine.
  • Spoon stuffing into a shallow 9x13 pan bake at 325-350 degrees about 50 minute until lightly browned.
  • For moist stuffing cover, for crudsty stuffing do not cover.

NEMIE'S ARTICHOKE PARMESAN SOURDOUGH STUFFING



Nemie's Artichoke Parmesan Sourdough Stuffing image

My good friend made this last year for Thanksgiving instead of traditional stuffing. It is easy to make but tastes like it was really hard to do. So don't tell'em how easy it was and milk it for all it's worth!:)

Provided by Punky Julster

Categories     Grains

Time 1h25m

Yield 12-16 serving(s)

Number Of Ingredients 14

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)

Steps:

  • Spread bread cubes in a single layer on a 12 X 15 inch baking sheet.
  • Toast in a 350 degree oven until very crisp and golden brown, about 25 min.
  • Shake cubes after 15 min.
  • and switch pan positions.
  • (if making ahead, cool cubes and store in airtight container for up to 2 days).
  • In a 12 inch frying pan or 6-8 quart pan, melt butter over med.
  • heat; add onions, mushrooms, celery, and garlic.
  • Cook, stirring often, until veggies are soft and tinged golden brown, about 25 min.
  • 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.
  • In a large bowl, mix veggies, bread, artichoke hearts, cheese, poultry season, rosemary& salt and pepper.
  • Whisk together remaining broth and eggs, and pour over veggie bread mixture; stir until ingredients are well coated.
  • Use to stuff turkey or bake stuffing in a 4 1/2 to 5 qt.
  • baking dish in a 350 degree oven for 30 min covered, then uncover and cook another 20 min.
  • Makes 12-16 servings.

ARTICHOKE PARMESAN SOURDOUGH STUFFING



ARTICHOKE PARMESAN SOURDOUGH STUFFING image

Categories     Bake     Thanksgiving     Dinner     Stuffing/Dressing

Yield 12 servings

Number Of Ingredients 13

1 loaf (1 lb.) sourdough bread, cut into 1/2-inch cubes
1 pound mushrooms, rinsed
1 tablespoon butter or margarine
2 onions (about 3/4 lb. total), peeled and chopped
1 cup chopped celery
2 tablespoons minced garlic
About 2 cups fat-skimmed chicken broth
2 jars (6 oz. each) marinated artichoke hearts, drained
1/2 cup grated Parmesan cheese
1 1/2 teaspoons poultry seasoning
1 1/2 tablespoons minced fresh rosemary leaves or 3/4 teaspoon crumbled dried rosemary
Salt and pepper
1 large egg

Steps:

  • 1. Spread bread cubes in a single layer in 2 pans, each 10 by 15 inches. Bake in a 350° oven until toasted golden brown, about 25 minutes. Turn cubes over with a wide spatula occasionally. After 15 minutes, switch pan positions. 2. Trim and discard discolored mushroom stem ends. Slice mushrooms. 3. In a 10- to 12-inch frying pan over high heat, combine butter, mushrooms, onions, celery, and garlic. Stir often until vegetables are lightly browned, about 15 minutes. Pour into a large bowl. Add a little broth to pan and stir to scrape browned bits free. Add to bowl. 4. Pour 2 cups broth into bowl and add toasted bread, artichoke hearts, cheese, poultry seasoning, and rosemary; mix well. Add salt and pepper to taste. Make a well in dressing, add egg, beat with a fork to blend, then mix egg with dressing. 5. Spoon into a shallow 3-quart (9- by 13-in.) casserole. For moist dressing, cover with foil; for crusty dressing, do not cover. Bake in a 325° to 350° oven until hot (at least 150° in center) or lightly browned, about 50 minutes (1 hour if chilled).

ARTICHOKE PARMESAN SOURDOUGH STUFFING



Artichoke Parmesan Sourdough Stuffing image

Time: 1 1/2 hours. Every November, we're asked again and again for this recipe, created by reader Leslie Jo Parsons of Sutter Creek, California. (Sunset readers from all over the West have actually called Parsons to thank her for it too.) She still makes the stuffing every year, and she agrees with us: It's even better with extra parmesan, so we added some more here.

Provided by @MakeItYours

Number Of Ingredients 13

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

Steps:

  • 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.
  • 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.
  • Preheat oven to 325° to 350° (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 150° in center) or 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.
  • Note: For turkeys 10-13 lbs., oven/bbq temperature should be 350°; for turkeys 14 lbs. and over, oven/bbq temperature should be 325°.
  • Note: Nutritional analysis is per serving.

SOURDOUGH PARMESAN ARTICHOKE STUFFING



SOURDOUGH PARMESAN ARTICHOKE STUFFING image

Categories     Stuffing/Dressing

Yield 8 servings

Number Of Ingredients 14

1 lb sliced mushrooms
1 tbsp butter
2 yellow or sweet onions (about 3/4 pound), chopped
1 cup celery, chopped
2 tbsp garlic, minced
2 cups chicken broth + some in reserve
1 lb loaf sourdough bread, cut into 1/2 inch cubes
2 6-oz jars marinated artichoke hearts, drained and chopped
1 cup grated parmesan cheese
1 1/2 tsp poultry seasoning
1 1/2 tbsp minced fresh rosemary leaves, or 3/4 tsp dried rosemary
1 egg
salt and pepper
VERY LARGE BOWL!

Steps:

  • Saute mushrooms, butter, onions, celery and garlic, until onions are opaque. Transfer veggies to large bowl. Deglaze pan and add to bowl. Add remaining broth into bowl and add bread, artichoke hearts, parmesan cheese, poultry seasoning and rosemary. Mix well. Add salt and pepper to taste. Beat egg in a small bowl and add to stuffing. Mix in. Put stuffing into a lightly greased 9 x 13 casserole dish and place in a 350 degree oven. For moist stuffing, cover with foil, for crustier stuffing, leave uncovered Bake until lightly browned or heated through-about 45 minutes to an hour.

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Artichoke Parmesan Sourdough Stuffing Recipes are a delicious way to celebrate Thanksgiving or any upcoming gathering. This unique stuffing recipe is a flavor-packed combination of artichokes, parmesan cheese, and sourdough bread crumbs, mixed with savory seasonings and baked until crispy on the top with a moist and flavorful center. It's a must-have recipe for anyone who loves to experiment with new flavors and ingredients.

Benefits of Artichokes

Artichokes, a key ingredient in this recipe, are not just delicious but also offer numerous health benefits. They are packed with fiber, antioxidants, vitamins C and K, and minerals such as potassium, iron, and magnesium. Artichokes are also known to help improve heart health, boost digestion, and can even aid in weight loss. The addition of artichokes to the stuffing not only adds a new dimension of flavor but also offers a healthy twist to the traditional holiday dish.

The Role of Parmesan Cheese in the Recipe

Parmesan cheese is another crucial ingredient in this stuffing recipe that helps to enhance its flavor. Parmesan cheese is an aged Italian cheese made from cow's milk and is known for its nutty and savory taste. Adding parmesan cheese to the stuffing adds a richness in flavor and mouthfeel. The cheese also provides a decent amount of protein, calcium, and phosphorus, making the stuffing more nutritious.

Why Choose Sourdough Bread?

The bread used in a stuffing recipe can make or break the dish. That's why sourdough bread is the best choice for the artichoke parmesan sourdough stuffing recipe. Sourdough bread is made from a fermented dough that has a tart taste and a chewy texture. It is an excellent choice for stuffing because it holds its shape well and doesn't quickly soak up all the moisture. Additionally, sourdough bread is naturally leavened, meaning it is lower in sugar content and easier to digest, making it a healthier option to regular bread.

The Recipe in Detail

Here is a general outline of the artichoke parmesan sourdough stuffing recipe. Remember, the recipe can be customized to fit the taste preferences of you and your loved ones.
Ingredients
  • 1 pound Sour Sourdough Bread (Cut into small cubes)
  • 2 cups Artichoke Hearts, Canned or Fresh (Chopped)
  • 1 cup Parmesan Cheese (Grated)
  • 1/2 Onion (Minced)
  • 1/2 Celery (Minced)
  • 2 Garlic Cloves (Minced)
  • 1/2 cup Unsalted Butter (Cut into small cubes)
  • 1/2 teaspoon Dried Thyme
  • 1/2 teaspoon Dried Sage
  • 1/2 teaspoon Dried Rosemary
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Black Pepper
  • 2 cups Chicken Stock (or Vegetable Stock)
Instructions
  1. Preheat oven to 375°F.
  2. Spread the bread cubes in a single layer on a baking sheet and bake for 15 minutes or until slightly crispy but not toasted.
  3. In a large skillet, melt the butter over medium heat. Add onions, celery, and garlic, stirring occasionally, cook until soft and fragrant, about 5 minutes.
  4. Add the artichoke hearts and stir for about 2 minutes or until they have released their moisture and have softened.
  5. Add the thyme, sage, rosemary, salt, and pepper to the skillet, and mix until well combined. Cook for an additional minute, then turn off the heat.
  6. In a large bowl, mix the bread cubes, parmesan cheese, and artichoke mixture until they are well combined.
  7. Gradually pour the chicken or vegetable stock into the mixture until it is moist and well combined.
  8. Transfer the mixture into a large baking dish and smooth the top with a spatula.
  9. Cover the dish with foil and bake for 30 minutes.
  10. Uncover the dish and bake for an additional 15 minutes, or until the top is golden brown and crispy.
  11. Serve hot and enjoy your delicious artichoke parmesan sourdough stuffing.

Conclusion

The Artichoke Parmesan Sourdough Stuffing Recipe is a delicious twist on the traditional Thanksgiving stuffing recipe. With the combination of sourdough bread, artichokes, and parmesan cheese, this stuffing recipe is sure to impress your friends and family. Additionally, the recipe's ingredients offer numerous health benefits that everyone can enjoy. So, try this recipe out and enjoy the delicious flavors and health benefits that come with it.
Artichoke parmesan sourdough stuffing is a delicious and hearty side dish that can be served with roast turkey or chicken. The dish is made using sourdough bread, which brings a tangy and robust flavor that complements the unique taste of artichoke and parmesan cheese. Below are valuable tips to help you make the best artichoke parmesan sourdough stuffing recipe.

Use a High-Quality Sourdough Bread

The key to making a perfect artichoke parmesan sourdough stuffing recipe is to use high-quality sourdough bread. You can buy the bread from a local bakery or make your own sourdough bread. The bread should be slightly stale to allow it to absorb the moisture from the other ingredients. If the bread is too fresh, it may not absorb the moisture, resulting in a mushy stuffing. Avoid using white bread or any other type of bread that is too soft or sweet as they won't hold up well in the stuffing.

Chop the Artichokes into Small Pieces

It's important to chop the artichokes into small pieces so that they can blend well with the other ingredients. You can use canned or fresh artichokes for the recipe, but if you're using fresh, ensure that you trim off the tough outer leaves before chopping. Also, ensure that you remove the hairy choke in the center of the artichoke before chopping. The ideal size for the chopped artichokes is about the size of a dime.

Use Fresh Parmesan Cheese

Freshly grated parmesan cheese adds a rich and nutty flavor to the stuffing. Avoid using pre-shredded cheese as it may contain additives that interfere with the texture and flavor of the dish. To get the best flavor, buy a wedge of parmesan cheese and grate it using a food processor or a hand grater. You can also use other types of cheese such as Gruyere or Asiago for a unique flavor.

Make a Flavorful Broth

The broth you use for the stuffing can make a huge difference in the flavor of the dish. Instead of using plain water, use chicken or vegetable broth to add depth and richness to the stuffing. You can also add herbs such as thyme, sage, and rosemary to the broth to enhance the aroma and flavor of the stuffing.

Use Fresh Herbs

Fresh herbs add a burst of fresh and vibrant flavor to the stuffing. In this recipe, you can use herbs such as thyme, rosemary, sage, and parsley to add depth and flavor to the stuffing. Ensure that the herbs are finely chopped before adding them to the stuffing. You can also use dried herbs, but they may not have the same intense flavor as fresh herbs.

Add Vegetables for Texture and Flavor

Apart from the artichokes, you can add other vegetables such as celery, onions, and carrots to the stuffing. These vegetables not only add texture to the stuffing, but they also complement the flavor of the other ingredients in the dish. Ensure that the vegetables are chopped into small pieces so that they can blend well with the other ingredients.

Don't Overmix the Ingredients

When making the stuffing, ensure that you don't overmix the ingredients. Overmixing can cause the stuffing to become too dense and mushy. Instead, mix the ingredients gently until they're well combined. Be careful not to break the bread into small pieces, as this can affect the texture of the dish.
Conclusion
Artichoke parmesan sourdough stuffing is a delicious and hearty dish that's perfect for any occasion. By following these valuable tips, you can make a perfect artichoke parmesan sourdough stuffing recipe that your guests will love. Remember to use high-quality sourdough bread, chop the artichokes into small pieces, use fresh parmesan cheese, make a flavorful broth, use fresh herbs, add vegetables for texture and flavor, and avoid overmixing the ingredients.

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