Ingredients: |
Ingredients: 1 pound mushroom, rinsed, ends trimmed, and sliced
1 tablespoon butter
2 onions (3/4 lb. total), chopped
1 cup chopped celery
2 tablespoons minced garlic
About 2 cups reduced-sodium chicken broth
1 loaf (1lb) sourdough bread, cut into 1/2-in cubes
2 jars (6oz each) marinated artichoke hearts, drained and chopped
1 cup freshly grated parmesan cheese
1 1/2 teaspoons poultry seasoning
1 1/2 tablespoons minced fresh rosemary leaves or 3/4 tsp. crumbled dried rosemary
Salt and freshly ground black pepper
1 large egg
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Directions: |
Directions:1. In a 12-inch 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 and add bread, artichoke hearts, parmesan, poultry seasoning, and rosemary; mix well. Add salt and pepper to taste. Make a well in stuffing. Add egg and beat with a fork to blend; mix egg with stuffing.
3. Preheat oven to 325º to 350º (use temperature turkey requires; see Note below). Spoon stuffing into a shallow 3-quart (9-by13in) casserole. For moist stuffing, cover with foil; for crusty stuffing, do not cover. Bake until hot (at least 150º 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 350º; for turkeys 14 lbs. and over, oven/bbq temperature should be 325º. |
This recipe for Artichoke Parmesan Sourdough Stuffing is from