Best Artichoke Stuffing Recipes

ARTICHOKE-SAUSAGE STUFFING / DRESSING

Steps:

• Preheat oven to 325°F (or if cooking inside turkey, preheat to 450°F).
• Place a large skillet over medium-high heat.
• When pan is hot, add sausage and cook 3 to 5 minutes, until browned and cooked through, breaking up the meat as it cooks.
• Add mushrooms, onion, garlic, and poultry seasoning and cook 3 minutes, until mushrooms soften.
• Transfer mixture to a large bowl and add bread cubes, artichoke hearts, cheese, parsley, and 1 1/2 cups broth.
• Toss to combine, allowing liquid to soften bread cubes. If stuffing seems dry, add more broth to soak cubes.
• Bake stuffing at 325°F for 30 minutes in shallow baking dish.
• ** If cooking in turkey: Loosely stuff bread mixture into turkey (extra stuffing can be baked in shallow dish next to the turkey). Place turkey in preheated oven and immediately reduce oven temperature to 325°F Roast turkey 20 minutes per pound, or until an instant-read thermometer registers 180-185°F.

ROASTED TURKEY WITH ARTICHOKE-SAUSAGE STUFFING

Steps:

• Preheat oven to 450 degrees F.
• Place a large skillet over medium-high heat. When pan is hot, add sausage and cook 3 to 5 minutes, until browned and cooked through, breaking up the meat as it cooks. Add mushrooms, onion, garlic, and poultry seasoning and cook 3 minutes, until mushrooms soften. Transfer mixture to a large bowl and add bread cubes, artichoke hearts, cheese, parsley, and 1 1/2 cups broth. Toss to combine, allowing liquid to soften bread cubes. If stuffing seems dry, add more broth to soak cubes.
• Season turkey all over with salt and black pepper. Place turkey in a large roasting pan and season the top and sides with thyme and rosemary.
• Loosely stuff bread mixture into turkey (place any leftover in a shallow baking dish).
• Place turkey in oven and immediately reduce oven temperature to 325 degrees F. Roast turkey 20 minutes per pound, or until an instant-read thermometer registers 180 to 185 degrees F. Bake extra stuffing alongside for 30 minutes. Let turkey stand 10 minutes before carving. Serve 1/2 of the carved turkey with all of the stuffing. Reserve remaining turkey (about 2 to 3 cups shredded) for the empanadas.

STUFFED PORK ROAST WITH HERB SEASONED ARTICHOKE & MUSHROOM STUFFING

Steps:

• Heat the oven to 400 degrees F. Heat the butter and oil in a 12-inch skillet over medium heat. Add the green onions and garlic and cook until the onions are tender. Stir in the broth, artichokes, mushrooms, parsley and black pepper and heat to a boil.
• Remove the skillet from the heat. Add the stuffing and mix lightly.
• Spoon 3 cups stuffing mixture down the center of the pork. Fold the sides over the filling to form a roll. Tie the pork crosswise at 2-inch intervals with kitchen twine.
• Season the pork with additional black pepper and the garlic powder. Place the pork into a large roasting pan.
• Bake for 45 minutes or until the pork is cooked through. Let the pork stand for 10 minutes. Remove the twine before slicing.

ARTICHOKE STUFFING

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°.

STUFFED PORK ROAST WITH HERB SEASONED ARTICHOKE AND MUSHROOM STUFFING

Steps:

• 1. Heat the oven to 400°F. Heat the butter and oil in a 12-inch skillet over medium heat. Add the green onions and garlic and cook until the onions are tender. Stir in the broth, artichokes, mushrooms, parsley and black pepper and heat to a boil.
• 2. Remove the skillet from the heat. Add the stuffing and mix lightly.
• 3. Spoon 3 cups stuffing mixture down the center of the pork. Fold the sides over the filling to form a roll. Tie the pork crosswise at 2-inch intervals with kitchen twine.
• 4. Season the pork with additional black pepper and the garlic powder. Place the pork into a large roasting pan.
• 5. Bake for 45 minutes or until the pork is cooked through. Let the pork stand for 10 minutes. Remove the twine before slicing.

SAVORY SPINACH AND ARTICHOKE STUFFING - EMERIL LAGASSE

Steps:

• Preheat the oven to 350 degrees F. Grease a 9 by 13-inch baking dish with 1 tablespoon olive oil.
• Bring a medium pot of water to a boil. Add the spinach and cook until just wilted, about 30 seconds. Drain and rinse with cold water. Once cool, squeeze as much water from spinach as possible, then roughly chop, and reserve.
• Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the onions and cook until golden brown and tender, about 5 minutes. Add the garlic, 2 teaspoons of Italian Essence, 1/2 teaspoon salt, and 1/4 teaspoon pepper, and cook, stirring, until the garlic is fragrant, about 30 seconds. Add the artichokes and cook, stirring, another 2 minutes. Remove from the heat and reserve.
• Combine the eggs, cream, chicken stock, lemon juice, remaining 1 tablespoon Italian Essence, remaining 2 teaspoons salt, and remaining 1 teaspoon pepper in a large bowl. Whisk to combine. Add the bread, spinach, artichoke mixture, brie, 1/4 cup Parmesan, and parsley and stir to combine. If bread does not absorb all of liquid immediately then let rest until this happens, about 20 minutes.
• Pour the bread pudding mixture into the prepared dish. Sprinkle remaining 1/4 cup Parmesan over the top and drizzle with remaining 2 tablespoons olive oil. Bake until firm in the center and golden brown, about 1 hour. Serve warm.

ARTICHOKE PARMESAN SOURDOUGH STUFFING

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, SAUSAGE, AND PARMESAN CHEESE STUFFING

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.

NEMIE'S ARTICHOKE PARMESAN SOURDOUGH STUFFING

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 STUFFING

Steps:

• saute onions in olive oil until translucent.
• add garlic, saute 2-3 minutes more.
• in a large bowl, mix rice and bread cubes.
• add quartered artichoke hearts to bread/rice bowl and mix well.
• add onion saute mix to bread/rice bowl and toss.
• mix eggs well with broth, add to bread mixture and toss together well.
• add oregano and salt and pepper to taste.
• press mixture into greased 9 x 13 inch baking pan.
• bake 400F for one hour.

ARTICHOKE PARMESAN SOURDOUGH STUFFING

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).

SOURDOUGH STUFFING WITH SAUSAGE AND ARTICHOKE HEARTS

Steps:

• Preheat the oven to 350 degrees F.
• Grease a 2-quart baking dish and set aside.
• Cut or tear the bread into 1-inch cubes and spread it evenly on 2 baking sheets.
• Toast the bread in the oven until completely dry and beginning to crisp and brown, about 25 minutes.
• Transfer to a large mixing bowl.
• Saute sausage in large pan over medium high heat until browned.
• Add 2 tablespoons of the butter.
• Add the mushrooms and a few pinches of salt and saute, stirring occasionally, until golden brown, about 6 to 8 minutes.
• Add celery, onion, and 2 more tablespoons butter.
• Once the butter has melted, cook, stirring frequently, until the vegetables have softened, about 5 minutes. Add the artichoke hearts.
• Add sage and remaining 4 tablespoons butter.
• Add chicken broth to skillet and stir to combine.
• Season with salt and pepper, to taste.
• Transfer toasted bread cubes to a large bowl.
• Pour the chicken broth mixture over the bread cubes and toss to combine until the bread cubes absorb the liquid.
• Pour the mixture into the greased baking dish, and sprinkle with parsley.
• Bake in the center of the oven until heated through and the top is golden brown, about 40 minutes.
• Remove the stuffing from the oven and allow to cool about 15 minutes before serving.

CROWN ROAST WITH ARTICHOKE STUFFING

Steps:

• To make the lamb, preheat oven to 425 degrees and begin baking, using recipe for Basic Crown Roast of Lamb (see recipe). Meanwhile, in a small bowl, combine sage, cheese, bread crumbs, garlic, salt and pepper, and set aside.
• While lamb is cooking, make the stuffing. Mix artichoke hearts, olive oil, bread crumbs, salt and pepper in a 2-quart casserole dish until well combined. After the roast has cooked for 35 minutes, place the casserole in the oven. Continue baking both for 20 minutes. Then remove the lamb and pat the sage mixture over the outside of the roast. Bake for 5 minutes more.
• Remove both the lamb and stuffing from oven. Turn roast over, place on a platter and fill the cavity with stuffing. Place into a serving dish any stuffing that doesn't fit. Serve immediately.

ARTICHOKE PARMESAN SOURDOUGH STUFFING

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.

ARTICHOKE SAUSAGE STUFFING

Steps:

• Place bread cubes in a large bowl; set aside. Crumble sausage into a large skillet; cook over medium heat until no longer pink; drain. , In the same skillet, cook the onion, tomatoes and garlic in butter for 4-5 minutes or until vegetables are tender. Add to bread mixture; stir in sausage., In a small bowl, combine the artichoke dip, chicken stock, eggs, parsley, basil, salt and pepper. Pour over bread mixture; toss to combine., Transfer to a greased 13-in. x 9-in. baking dish. Cover and bake at 350° for 20 minutes. Uncover and bake 15-20 minutes longer or until golden brown.

SOURDOUGH PARMESAN ARTICHOKE STUFFING

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.

ROLLED BEEF WITH ARTICHOKE STUFFING

Steps:

• In a large bowl combine veal, pork, prosciutto, cheeses, garlic, fennel, artichokes, herbs, egg, Italian seasoning, salt and pepper and mix well. Trim excess fat from flank steak and pound to approximately 1/8 - thickness.(This takes a few minutes, but it is important to the recipe. Use a kitchen mallet or a heavy flat weight such as a wine bottle.) Spread stuffing over meat, covering it completely. Lay egg quarters down center, lenghtwise, and roll meat around stuffing without overlapping. Tie with kitchen string at one-inch intervals to hold securely; if any stuffing escapes, carefully push back in.
• Heat a large heavy skillet over medium-high heat. Add 1/4 cup of the reserved artichoke oil. Heat oil and add stuffed beef roll to hot oil and brown on all sides. Add wine, cover and cook over low heat for 45 minutes. Turn beef roll over halfway through cooking. When cooked, transfer meat to a serving platter and remove the string. Slice and serve with the pan juices. The Falso Magro roll is also terrific served on buffets, at picnics or even cold the next day.

SAVORY SPINACH AND ARTICHOKE STUFFING

Steps:

• Preheat the oven to 350 degrees F. Grease a 9 by 13-inch baking dish with 1 tablespoon olive oil. Bring a medium pot of water to a boil. Add the spinach and cook until just wilted, about 30 seconds. Drain and rinse with cold water. Once cool, squeeze as much water from spinach as possible, then roughly chop, and reserve. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the onions and cook until golden brown and tender, about 5 minutes. Add the garlic, 2 teaspoons of Italian Essence, 1/2 teaspoon salt, and 1/4 teaspoon pepper, and cook, stirring, until the garlic is fragrant, about 30 seconds. Add the artichokes and cook, stirring, another 2 minutes. Remove from the heat and reserve. Combine the eggs, cream, chicken stock, lemon juice, remaining 1 tablespoon Italian Essence, remaining 2 teaspoons salt, and remaining 1 teaspoon pepper in a large bowl. Whisk to combine. Add the bread, spinach, artichoke mixture, brie, 1/4 cup Parmesan, and parsley and stir to combine. If bread does not absorb all of liquid immediately then let rest until this happens, about 20 minutes. Pour the bread pudding mixture into the prepared dish. Sprinkle remaining 1/4 cup Parmesan over the top and drizzle with remaining 2 tablespoons olive oil. Bake until firm in the center and golden brown, about 1 hour. Serve warm.

ARTICHOKE STUFFING

Steps:

• Preparation 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. Note: For turkeys 10-13 lbs., oven/bbq temperature should be 350°; for turkeys 14 lbs. and over, oven/bbq temperature should be 325°.

SUNSET MAGAZINE ARTICHOKE PARMESAN STUFFING

Steps:

• 1. in 12-inc fry pan, sautee and cook mushrooms, butter, onions, celery and garlic, stirring often until slightly browned 15 minutes. Pour into 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, rosemary - mix well. Add salt and pepper. Make a well in the stuffing. Add egg and beat with a fork to blend - mix egg with stuffing. 3. Preheat oven to 325-3350. Spoon stuffing into a shallow 3 1t. casserole (9x13). For moist stuffing cover with foil. For crusty stuffing, do not cover. Bake until hot (at least 150 degrees in center) or lightly browned, about 50 minutes. Make ahead and reheat.