I make this stuffing every year for Thanksgiving. The sourdough bread gives it a great flavor and the artichoke hearts and mushrooms keep it moist. It's nice to add a little extra broth if you aren't cooking it in the turkey.
In the quest for healthy breakfast muffins that my fast food loving husband will eat, I adapted this recipe and really liked it. The muffins are really moist, not too sweet, and have the added benefit of whole wheat and fresh sweet potato. Update: I made this with shredded carrots, substituted apple sauce for the oil, and added dried fruit bits and it worked equally as well. Update 2: topped these with a combo of pecans, raw sugar, and dark chocolate... yummy!
We created this recipe with our maple syrup loving neighbor in mind. We liked the combination of nuts and marshmallows as the topping, along with the flavors of the maple syrup and the rum. If you like things less sweet, cut both the brown sugar and the maple syrup in half.