Best Sunset Magazine Artichoke Parmesan 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.

Nemie's Artichoke Parmesan Sourdough Stuffing image

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.