Artichoke Stuffing
TOTAL TIME: Prep: 30 min. Bake: 35 min.
YIELD: 14 cups.
This recipe is so good with turkey! I also halve the recipe and use it when I bake a chicken. —Lorie Verkuyl, Ridgecrest, California
Ingredients
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1 loaf (1 pound) sourdough bread, cut into 1-inch cubes
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1/2 pound sliced fresh mushrooms
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2 celery ribs, chopped
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1 medium onion, chopped
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2 tablespoons butter
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3 to 4 garlic cloves, minced
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2 jars (6-1/2 ounces each) marinated artichoke hearts, drained and chopped
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1/2 cup grated Parmesan cheese
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1 teaspoon poultry seasoning
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1 large egg
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1 can (14-1/2 ounces) chicken broth
Directions
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1.
Place bread cubes in two ungreased 15x10x1-in. baking pans. Bake at 350° for 15 minutes or until lightly browned.
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2.
In a large skillet, saute the mushrooms, celery and onion in butter until tender. Add garlic; cook 1 minute longer. Stir in the artichokes, cheese and poultry seasoning. Transfer to a large bowl; stir in bread cubes.
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3.
In a small bowl, whisk egg and broth until blended. Pour over bread mixture and mix well.
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4.
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 165°.
Nutrition Facts
3/4 cup: 139 calories, 6g fat (2g saturated fat), 18mg cholesterol, 384mg sodium, 17g carbohydrate (2g sugars, 1g fiber), 5g protein.
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