Artichoke Parmesan Sourdough Stuffing

Total Time
1hr 10mins
Prep 20 mins
Cook 50 mins

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.

Ingredients Nutrition

Directions

  1. 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.
  2. Add a bit of broth to pan and stir to scrape up browned bits, add to bowl.
  3. Pour 2 cups broth into bowl and add bread, artichoke hearts, parmesan, poultry seasoning and rosemary; mix well, add salt and pepper to taste.
  4. Make a well in stuffing, add beaten egg, stir to combine.
  5. Spoon stuffing into a shallow 9x13 pan bake at 325-350 degrees about 50 minute until lightly browned.
  6. For moist stuffing cover, for crudsty stuffing do not cover.
Most Helpful

I forgot to fill in the stars. 5 stars.

Bren in LR February 16, 2012