Sourdough Parmesan Artichoke Stuffing Recipes

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ARTICHOKE PARMESAN SOURDOUGH STUFFING



Artichoke Parmesan Sourdough Stuffing image

This comes from Sunset Magazine most requested Thanksgiving Recipes, created by Leslie Parsons in 1994. Up to 1 day ahead, make stuffing, put in casserole, cover and chill. Allow about 1 hour to bake.

Provided by BakinBaby

Categories     Grains

Time 1h10m

Yield 12 serving(s)

Number Of Ingredients 14

1 lb mushroom (sliced)
1 tablespoon butter
2 tablespoons olive oil
2 onions (chopped-about 1/4 lb.)
1 cup celery (chopped)
2 tablespoons garlic (minced)
2 cups chicken broth
1 lb sourdough bread (cut in 1/2-inch cubes)
2 (6 ounce) jars marinated artichoke hearts (drained and chopped)
1 cup parmesan cheese (freshly ground for best taste)
1 1/2 teaspoons poultry seasoning
3/4 teaspoon dried rosemary or 1 1/2 tablespoons fresh rosemary
salt and pepper
1 egg

Steps:

  • In a frying pan cook mushrooms, butter,onions, celery,oil and garlic until vegetables are lightly browned (about 15 min), pour in a large bowl.
  • Add a bit of broth to pan and stir to scrape up browned bits, add to bowl.
  • 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 beaten egg, stir to combine.
  • Spoon stuffing into a shallow 9x13 pan bake at 325-350 degrees about 50 minute until lightly browned.
  • For moist stuffing cover, for crudsty stuffing do not cover.

NEMIE'S ARTICHOKE PARMESAN SOURDOUGH STUFFING



Nemie's Artichoke Parmesan Sourdough Stuffing image

My good friend made this last year for Thanksgiving instead of traditional stuffing. It is easy to make but tastes like it was really hard to do. So don't tell'em how easy it was and milk it for all it's worth!:)

Provided by Punky Julster

Categories     Grains

Time 1h25m

Yield 12-16 serving(s)

Number Of Ingredients 14

2 lbs sourdough bread, cut into 3/4 to 1 inch squares (about 2 loaves, 8 quarts total)
3 tablespoons butter or 3 tablespoons margarine
2 large onions, chopped (about 1 1/4 lbs. total)
1 lb mushroom, rinsed & sliced
2 cups chopped celery
1/4 cup minced garlic (about 12 cloves)
3 1/2 cups regular strength chicken broth
4 (6 ounce) jars marinated artichoke hearts (drained)
1 cup grated parmesan cheese
1 tablespoon poultry seasoning
1 tablespoon minced fresh rosemary or 1 1/2 teaspoons dried rosemary
3/4 teaspoon salt
3/4 teaspoon pepper
2 large eggs (beaten)

Steps:

  • Spread bread cubes in a single layer on a 12 X 15 inch baking sheet.
  • Toast in a 350 degree oven until very crisp and golden brown, about 25 min.
  • Shake cubes after 15 min.
  • and switch pan positions.
  • (if making ahead, cool cubes and store in airtight container for up to 2 days).
  • In a 12 inch frying pan or 6-8 quart pan, melt butter over med.
  • heat; add onions, mushrooms, celery, and garlic.
  • Cook, stirring often, until veggies are soft and tinged golden brown, about 25 min.
  • To release brown bits from the bottom of the pan add 1/2 cup broth; using a wooden spoon, scrape all brown bits from the pan bottom.
  • In a large bowl, mix veggies, bread, artichoke hearts, cheese, poultry season, rosemary& salt and pepper.
  • Whisk together remaining broth and eggs, and pour over veggie bread mixture; stir until ingredients are well coated.
  • Use to stuff turkey or bake stuffing in a 4 1/2 to 5 qt.
  • baking dish in a 350 degree oven for 30 min covered, then uncover and cook another 20 min.
  • Makes 12-16 servings.

ARTICHOKE STUFFING



Artichoke Stuffing image

This recipe is so good with turkey! I also halve the recipe and use it when I bake a chicken. -Lorie Verkuyl, Ridgecrest, California

Provided by Taste of Home

Categories     Side Dishes

Time 1h5m

Yield 14 cups.

Number Of Ingredients 11

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
2 tablespoons butter
3 to 4 garlic cloves, minced
2 jars (6-1/2 ounces each) marinated artichoke hearts, drained and chopped
1/2 cup grated Parmesan cheese
1 teaspoon poultry seasoning
1 large egg
1 can (14-1/2 ounces) chicken broth

Steps:

  • Place bread cubes in two ungreased 15x10x1-in. baking pans. Bake at 350° for 15 minutes or until lightly browned. , 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. , 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 165°.

Nutrition Facts : Calories 139 calories, Fat 6g fat (2g saturated fat), Cholesterol 18mg cholesterol, Sodium 384mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 1g fiber), Protein 5g protein.

ARTICHOKE, SAUSAGE, AND PARMESAN CHEESE STUFFING



Artichoke, Sausage, and Parmesan Cheese Stuffing image

Categories     Cheese     Pork     Vegetable     Side     Bake     Thanksgiving     Stuffing/Dressing     Parmesan     Sausage     Artichoke     Fall     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 12 servings

Number Of Ingredients 11

15 cups 1-inch cubes crustless sourdough bread (from two 1-pound loaves)
3 tablespoons olive oil
1 1/2 pounds Italian sweet sausages, casings removed
2 cups chopped onions
3/4 cup chopped celery
2 large garlic cloves, minced
1 8-ounce package frozen artichoke hearts, thawed, coarsely chopped
2 teaspoons chopped fresh thyme
1 teaspoon chopped fresh mint
1 cup freshly grated Parmesan cheese (about 3 ounces)
1 cup (or more) low-salt chicken broth

Steps:

  • Preheat oven to 350°F. Divide bread between 2 baking sheets. Bake until cubes are dry but not hard, stirring occasionally, about 15 minutes.
  • Heat oil in heavy large skillet over medium-high heat. Add sausage and sauté until cooked through, breaking up with back of fork, about 5 minutes. Add onions, celery, and garlic. Sauté until celery is soft, about 10 minutes. Mix in artichokes, thyme, and mint; sauté 2 minutes longer. Transfer sausage mixture to large bowl. (Bread and sausage mixture can be made 1 day ahead. Cover separately. Store bread at room temperature. Refrigerate sausage mixture and reheat to lukewarm before continuing.)
  • Add bread to sausage mixture; toss to blend well. Mix in cheese, then 1 cup broth. Season with salt and pepper.
  • To bake stuffing in turkey:
  • Loosely fill main cavity and neck cavity of turkey with stuffing. Add enough broth to remaining stuffing to moisten slightly (1/4 cup to 3/4 cup, depending on amount of remaining stuffing). Generously butter baking dish. Spoon remaining stuffing into prepared dish. Cover dish with buttered foil, buttered side down. Bake stuffing in dish - alongside turkey or while turkey is resting - until heated through, about 25 minutes. Uncover stuffing in dish. Bake until top of stuffing is slightly crisp and golden, about 15 minutes longer.
  • To bake stuffing in dish:
  • Preheat oven to 350°F. Generously butter 13x9x2-inch glass baking dish. Add enough extra broth to stuffing to moisten (3/4 cup to 1 1/4 cups). Transfer stuffing to prepared dish. Cover with buttered foil, buttered side down. Bake until heated through, about 40 minutes. Uncover and bake until top is slightly crisp and golden, about 20 minutes longer.

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2010-11-22 In a large mixing bowl, mix together the toasted bread cubes, cooked vegetables, artichoke hearts, cheese, poultry seasoning, rosemary, and salt and pepper. Whisk together …
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  • Preheat oven to 350-degrees F. Spread bread cubes in a single layer on four 12- x 15-inch baking sheets. Toast for about 25 minutes in oven until very crisp and golden brown; shake cubes after 15 minutes and switch pan positions. Make ahead idea: Bread cubes can be toasted, cooled and stored in an airtight container for up to two days.
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