Prep 35 mins
Cook 50 mins
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!:)
- 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)
- 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.
so it has taken me awhile to get around to writing this review< but i made this for my family for thanksgiving, only i "veganized" it, and my family loved it!! being from san francisco and loving sourdough bread, and artichokesm and mushrooms, it was a must make, my family devoured it! instead of using real parmesan cheese i used soy parmesan cheese, and instead of the chicken broth i used a mixture of organic vegetable broth and organic mushroom broth and it was supurb! this is a recipe i will be using for many years to come! thanx for sharing it!
I think we should give credit where credit is due. This recipe has appeared off and on for years in Sunset magazine. It appears again in this years November 2008 issue with this info at the top "Every November, we're asked again and again for this recipe, created by reader Leslie Jo Parsons of Sutter Creek, California. (Sunset readers from all over the West have actually called Parsons to thank her for it too.) " It is a great recipe.