"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Artichoke Parmesan Sourdough Stuffing Recipe

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This recipe for Artichoke Parmesan Sourdough Stuffing, by , is from Mark & Olivia's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Eva Dudley (Olivia's sister)


1 pound mushrooms, rinsed, ends trimmed, and sliced
1 tbsp butter
2 onions (3/4 lb. total), chopped
1 c chopped celery
2 tbsp minced garlic
About 2 c reduced-sodium chicken broth
1 loaf (1 lb) sourdough bread, cut into 1/2-in. cubes
2 jars (6 oz. each) marinated artichoke hearts, drained and chopped
1 c freshly grated parmesan cheese
1 1/2 tsp poultry seasoning
1 1/2 tbsp minced fresh rosemary leaves or
3/4 tsp crumbled dried rosemary
salt & freshly ground black pepper
1 large egg

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 & stir to scrape up browned bits. Add to bowl.
2. Pour 2 cups broth into bowl & add bread, artichoke hearts, parmesan, poultry seasoning, and rosemary; mix well. Add salt & pepper to taste. Make a well in stuffing. Add egg & beat with a fork to blend; mix egg with stuffing.
3. Preheat oven to 325 to 350 (use temperature turkey requires; see Note below). Spoon stuffing into a shallow 3-qt. (9- by 13-in.) casserole. For moist stuffing, cover with foil; for crusty stuffing, do not cover. Bake until hot (at least 150 in center) or lightly browned, about 50 minutes.
Make ahead: Up to 1 day ahead, make stuffing, put in casserole, cover, and chill. Allow about 1 hour to bake.
Note: For turkeys 10-13 lbs., oven/bbq temperature should be 350; for turkeys 14 lbs. and over, oven/bbq temperature should be 325.




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