Artichoke Stuffing
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This recipe is so good with turkey! I also halve the recipe and use it when I bake a chicken.
SERVINGS: 18
CATEGORY: Side Dish
METHOD: Baked
TIME: Prep: 30 min. Bake: 35 min.
Ingredients:
- 1 loaf (1 pound) sourdough bread, cut into 1-inch cubes
- 1/2 pound sliced fresh mushrooms
- 2 celery ribs, chopped
- 1 medium onion, chopped
- 3 to 4 garlic cloves, minced
- 2 tablespoons butter
- 2 jars (6-1/2 ounces each) marinated artichoke hearts, drained and chopped
- 1/2 cup grated Parmesan cheese
- 1 teaspoon poultry seasoning
- 1 egg
- 1 can (14-1/2 ounces) chicken broth
Directions:
Place bread cubes in two ungreased 15-in. x 10-in. x 1-in. baking pans. Bake at 350° for 15 minutes or until lightly browned.
In a large skillet, saute the mushrooms, celery, onion and garlic in butter until tender. Stir in the artichokes, Parmesan cheese and poultry seasoning. Transfer to a large bowl; stir in bread cubes.
In a small bowl, whisk egg and broth until blended. Pour over bread mixture and mix well.
Transfer to a greased 3-qt. baking dish (dish will be full). Cover and bake at 350° for 30 minutes. Uncover; bake 5-15 minutes longer or until a thermometer reads 160°. Yield: 14 cups.