Artichoke Parmesan Sourdough Stuffing

Submitted by BakinBaby

"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."

 

• Ready In: 1hr 10mins
• Ingredients: 14
• Serves: 12

ingredients

• 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

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.

Reviews

[Bren in LR]

I forgot to fill in the stars. 5 stars.