Artichoke Parmesan Sourdough Stuffing

Artichoke Parmesan Sourdough Stuffing
Photo by Leigh Beisch

Ingredients

  • 1 cup chopped celery
  • About 2 cups reduced-sodium chicken broth
  • Salt and freshly ground black pepper
  • 1 large egg
  • 2 onions (3/4 lb. total), chopped
  • 1 large egg
  • 2 jars (6 oz. each) marinated artichoke hearts, drained and chopped
  • + 19 more ingredients
    • 1 cup chopped celery
    • 1 tablespoon butter
    • 1 ½ teaspoons poultry seasoning
    • 1 loaf (1 lb.) sourdough bread, cut into 1/2-in. cubes
    • 1 tablespoon butter
    • 1 loaf (1 lb.) sourdough bread, cut into 1/2-in. cubes
    • 1 pound mushrooms, rinsed, ends trimmed, and sliced
    • 2 onions (3/4 lb. total), chopped
    • 2 tablespoons minced garlic
    • About 2 cups reduced-sodium chicken broth
    • 1 ½ teaspoons poultry seasoning
    • 1 ½ tablespoons minced fresh rosemary leaves or 3/4 tsp. crumbled dried rosemary
    • 1 cup freshly grated parmesan cheese
    • 1 cup freshly grated parmesan cheese
    • Salt and freshly ground black pepper
    • 2 jars (6 oz. each) marinated artichoke hearts, drained and chopped
    • 1 pound mushrooms, rinsed, ends trimmed, and sliced
    • 1 ½ tablespoons minced fresh rosemary leaves or 3/4 tsp. crumbled dried rosemary
    • 2 tablespoons minced garlic

1. In a 12-in. frying pan over high heat, cook mushrooms, butter, onions, celery, and garlic, stirring often, until vegetables are lightly browned, about 15 minutes. Pour into a large bowl. Add a bit of broth to pan and stir to scrape up browned bits. Add to bowl. 2. Pour 2 cups broth into bowl a...

View full recipe at My Recipes

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