Best Nemies Artichoke Parmesan Sourdough Stuffing Recipes

Artichoke Parmesan Sourdough Stuffing image

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.

Sourdough Stuffing With Sausage and Artichoke Hearts image

Provided by Finneus Fudge

Categories < 4 Hours

Time 1h40m

Yield 8-10 serving(s)

Number Of Ingredients 11

1 lb loaf sourdough bread
1 lb bulk sausage
8 tablespoons butter
10 ounces baby bella mushrooms, rough chop
salt & freshly ground black pepper
2 -4 stalks celery & leaves, halved lengthwise and sliced
1 medium onion, chopped
2 (6 ounce) jars marinated artichoke hearts, cut into large pieces
10 -12 fresh sage leaves, chopped
2 1/2 cups low sodium chicken broth
3 tablespoons chopped Italian parsley

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.

Nutrition Facts : Calories 447.2, Fat 23.9, SaturatedFat 10.6, Cholesterol 72, Sodium 739.8, Carbohydrate 40.9, Fiber 5.8, Sugar 3.5, Protein 19.4

Sourdough Bread Stuffing image

Provided by Dave Lieberman

Categories side-dish

Time 1h40m

Yield 6 to 8 servings

Number Of Ingredients 10

1-pound loaf sourdough bread
8 tablespoons butter
10 ounces cremini mushrooms, sliced 1/2-inch thick in both directions
Salt and freshly ground pepper
2 to 4 stalks celery with leaves, halved lengthwise and sliced
1 medium onion, chopped
About 10 sprigs fresh thyme, leaves stripped from the stems
10 to 12 fresh sage leaves, chopped
3 1/2 cups low-sodium chicken broth
3 tablespoons chopped Italian parsley leaves

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 20 minutes. Transfer to a large mixing bowl.
Melt 2 tablespoons of the butter in a large skillet over medium-high heat. Add the mushrooms and a few pinches of salt and saute, stirring occasionally, until golden brown, about 6 to 8 minutes. Add celery, onion, 2 tablespoons butter, and thyme. Once the butter has melted, cook, stirring frequently, until the vegetables have softened, about 5 minutes. 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.