Best Artichoke Sourdough Dressing Sunset Recipes
ARTICHOKE PARMESAN SOURDOUGH STUFFING
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
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.
ARTICHOKE STUFFING
This recipe is so good with turkey! I also halve the recipe and use it when I bake a chicken. -Lorie Verkuyl, Ridgecrest, California
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 14 cups.
Number Of Ingredients 11
Steps:
- Place bread cubes in two ungreased 15x10x1-in. baking pans. Bake at 350° for 15 minutes or until lightly browned. , 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. , In a small bowl, whisk egg and broth until blended. Pour over bread mixture and mix well., Transfer to a greased 3-qt. baking dish (dish will be full). Cover and bake at 350° for 30 minutes. Uncover; bake 5-15 minutes longer or until a thermometer reads 165°.
Nutrition Facts : Calories 139 calories, Fat 6g fat (2g saturated fat), Cholesterol 18mg cholesterol, Sodium 384mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 1g fiber), Protein 5g protein.
SOURDOUGH ARTICHOKE PARMESAN DRESSING
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). Yield: Makes about 10 cups, 10 to 12 servings NUTRITION PER SERVING CALORIES 190(28% from fat); FAT 5.9g (sat 1.9g); PROTEIN 8.5g; CHOLESTEROL 23mg; SODIUM 477mg; FIBER 3.3g; CARBOHYDRATE 27g
ARTICHOKE-PARMESAN SOURDOUGH DRESSING
Steps:
- Spread bread cubes in a single layer in 2 pans, bake in 350 degree oven about 25 min or until golden. Turn cubes over, switch pan positions, etc. Trim and discard discolored mushroom ends, slice mushrooms. Over high heat in 10-12" fry pan, combine butter, mushrooms, onions, celery and garlic. Stir often until lightly browned, about 15 mins. Pour into large bowl. Add a little broth to pan and stir/scrape bits free and add. Pour 2 C. broth into bowl and add toasted bread, art hearts, cheese, seasoning and rosemary; mix well. Add salt and pepper to taste. Make a well in dressing, add egg, beat w/fork to blend then mix egg w/dressing. Spoon into a shallow 3-Qt (9x13) casserole. For moist dressing cover w/foil. Bake in 325-350 oven until hot or lightly browned, about 50 minutes (1 hour if chilled).
BAKED ARTICHOKES WITH CRAB AND SOURDOUGH STUFFING
Artichokes, an Old World food, came to America with Italian immigrants and found a happy home in the near-Mediterranean climate of California. As "ethnic" fare, artichokes took their time catching on outside the Golden State. They finally did in the thirties and became something of a fad. Artichokes were not limited to the vegetable course, either. Sometimes the center "choke" was scooped out and the hollow filled with a stuffing for a fashionable light lunch entrée.
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Melt butter in heavy medium skillet over medium heat. Add bell pepper, onion, celery and garlic. Sauté until onion is translucent, about 6 minutes. Transfer to large bowl and cool completely. Mix in breadcrumbs and crabmeat. Season stuffing with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.)
- Preheat oven to 375°F. Cut off top third of each artichoke; discard. Cut off stem. Pull out yellow and small purple-tipped leaves from center. Using melon baller, scoop out fibrous choke.
- Gently pull leaves outward from center until leaves open slightly. Pack stuffing into each artichoke cavity and between first and second center layers of leaves, mounding slightly. Place artichokes in 13x9x2-inch baking dish. Add enough water to come 3/4 inch up sides of dish. Cover with foil. Bake artichokes until outer leaf pulls away easily, about 1 hour 15 minutes.
ARTICHOKE, SAUSAGE, AND PARMESAN CHEESE STUFFING
Categories Cheese Pork Vegetable Side Bake Thanksgiving Stuffing/Dressing Parmesan Sausage Artichoke Fall Bon Appétit Peanut Free Tree Nut Free Soy Free
Yield Makes 12 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Divide bread between 2 baking sheets. Bake until cubes are dry but not hard, stirring occasionally, about 15 minutes.
- Heat oil in heavy large skillet over medium-high heat. Add sausage and sauté until cooked through, breaking up with back of fork, about 5 minutes. Add onions, celery, and garlic. Sauté until celery is soft, about 10 minutes. Mix in artichokes, thyme, and mint; sauté 2 minutes longer. Transfer sausage mixture to large bowl. (Bread and sausage mixture can be made 1 day ahead. Cover separately. Store bread at room temperature. Refrigerate sausage mixture and reheat to lukewarm before continuing.)
- Add bread to sausage mixture; toss to blend well. Mix in cheese, then 1 cup broth. Season with salt and pepper.
- To bake stuffing in turkey:
- Loosely fill main cavity and neck cavity of turkey with stuffing. Add enough broth to remaining stuffing to moisten slightly (1/4 cup to 3/4 cup, depending on amount of remaining stuffing). Generously butter baking dish. Spoon remaining stuffing into prepared dish. Cover dish with buttered foil, buttered side down. Bake stuffing in dish - alongside turkey or while turkey is resting - until heated through, about 25 minutes. Uncover stuffing in dish. Bake until top of stuffing is slightly crisp and golden, about 15 minutes longer.
- To bake stuffing in dish:
- Preheat oven to 350°F. Generously butter 13x9x2-inch glass baking dish. Add enough extra broth to stuffing to moisten (3/4 cup to 1 1/4 cups). Transfer stuffing to prepared dish. Cover with buttered foil, buttered side down. Bake until heated through, about 40 minutes. Uncover and bake until top is slightly crisp and golden, about 20 minutes longer.
ARTICHOKE SOURDOUGH DRESSING (SUNSET)
Steps:
- 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 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.
NEMIE'S ARTICHOKE PARMESAN SOURDOUGH STUFFING
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
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.
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What is Artichoke Sourdough Dressing Sunset Recipes?
Artichoke Sourdough Dressing Sunset Recipes is a unique and delicious take on traditional stuffing that incorporates sourdough bread and artichokes. It is a perfect dish for Thanksgiving or any other gathering where you want to impress your guests with a new twist on an old classic. This recipe is easy to make and can be customized to suit your tastes and dietary needs.
What Are the Key Ingredients in This Recipe?
The key ingredients in Artichoke Sourdough Dressing Sunset Recipes include:
- Sourdough bread: This gives the dish a tangy and chewy texture that pairs well with the other ingredients.
- Artichoke hearts: These add a subtle earthy flavor and a tender texture to the stuffing.
- Butter: Used for sautéing vegetables and adding richness to the dish.
- Onion and celery: These provide a classic base for the stuffing and add aroma and flavor.
- Garlic: Adds a pungent flavor to the dish.
- Fresh herbs: Thyme, sage, and parsley are commonly used in this recipe for additional flavor and color.
- Chicken or vegetable broth: Used to moisten the stuffing and give it a more tender texture.
- Eggs: These act as a binder for the stuffing and help it hold its shape.
- Salt and pepper: These are used to season the dish to taste.
What Are Some Variations on This Recipe?
There are several ways you can customize Artichoke Sourdough Dressing Sunset Recipes to suit your tastes and preferences. Some popular variations include:
- Adding sausage or bacon: This gives the dish a meaty flavor and adds another layer of richness.
- Using gluten-free bread: For those who are gluten intolerant or sensitive, you can substitute regular sourdough bread with a gluten-free version.
- Adding nuts: Chopped pecans or walnuts can add a crunchy texture and nutty flavor to the stuffing.
- Using different herbs: You can experiment with different herbs like rosemary, marjoram, or oregano to give the dish a unique flavor profile.
- Adding cheese: Parmesan, goat cheese or feta can add some richness and creaminess to the dish.
- Vegetarian or vegan version: You can omit the eggs and use vegetable broth and vegan butter to make this dish suitable for vegetarians and vegans.
How Can You Serve Artichoke Sourdough Dressing Sunset Recipes?
Artichoke Sourdough Dressing Sunset Recipes is a versatile dish that can be served in several ways. Here are some popular serving suggestions:
- As a side dish with roasted turkey or chicken: Artichoke Sourdough Dressing Sunset Recipes is an excellent side dish for meats and can add some much-needed complexity to the overall meal.
- As a standalone dish: You can also serve this dish as a vegetarian or vegan main dish, particularly if you add nuts or cheese to it for additional protein.
- With a salad: A simple green salad with vinaigrette dressing can cut through the richness of the stuffing and provide a refreshing contrast.
- With cranberry sauce: The tartness of cranberries can balance the richness of Artichoke Sourdough Dressing Sunset Recipes and add some color to the plate.
How Do You Make Artichoke Sourdough Dressing Sunset Recipes?
While we cannot provide the recipe in this format, making Artichoke Sourdough Dressing Sunset Recipes is relatively simple. Here are the basic steps:
- Tear the sourdough bread into small pieces and toast them in the oven until they are crispy.
- Sauté onions, celery, and garlic in butter until the vegetables are softened.
- Add artichoke hearts, herbs, salt, and pepper to the pan and sauté for a few more minutes.
- Whisk eggs and broth together in a separate bowl.
- In a large mixing bowl, combine the toasted sourdough bread, vegetable mixture, and broth mixture, and stir well to combine.
- Pour the mixture into a greased baking dish and bake in the oven until the stuffing is goldenbrown and cooked through.
- Let the stuffing cool for a few minutes before serving.
Conclusion
Artichoke Sourdough Dressing Sunset Recipes is a delicious and unique take on traditional stuffing that is perfect for Thanksgiving or any other gathering where you want to serve a memorable dish. It is easy to make, customize and can be served in several ways. Whether you choose to serve it as a side dish or a standalone vegan main dish, Artichoke Sourdough Dressing Sunset Recipes is sure to impress your guests and become a staple in your recipe collection.