Sunset Magazine Artichoke Parmesan Stuffing Recipes

ARTICHOKE PARMESAN SOURDOUGH STUFFING

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.

SUNSET MAGAZINE ARTICHOKE PARMESAN STUFFING

Steps:

• 1. in 12-inc fry pan, sautee and cook mushrooms, butter, onions, celery and garlic, stirring often until slightly browned 15 minutes. Pour into 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, rosemary - mix well. Add salt and pepper. Make a well in the stuffing. Add egg and beat with a fork to blend - mix egg with stuffing. 3. Preheat oven to 325-3350. Spoon stuffing into a shallow 3 1t. casserole (9x13). For moist stuffing cover with foil. For crusty stuffing, do not cover. Bake until hot (at least 150 degrees in center) or lightly browned, about 50 minutes. Make ahead and reheat.

GARLIC PARMESAN-STUFFED ARTICHOKES RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C).
• Trim the stem off the artichoke to create a base and also one inch (2 ½ cm) from the top.
• Remove the leaves from the center of the artichoke and use a spoon to scrape out the hairs on the heart of the artichoke.
• Squeeze the juice of one small lemon on top.
• In a saucepan, boil two inches (5 cm) of salted water. Place the artichokes in the pot cover and boil for 20 minutes, or until tender.
• In a separate pan, melt the butter and saute the garlic until fragrant, about 2 minutes.
• Squeeze in the juice of one lemon. Add in the bread crumbs, salt, pepper, and parsley. Stir until combined.
• Place the artichokes on a pan and fill with bread crumb mixture and top with grated parmesan.
• Bake for 15-20 minutes or until golden brown.
• Serve with dipping sauce of choice.
• Enjoy!

ARTICHOKE STUFFING

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°.

NEMIE'S ARTICHOKE PARMESAN SOURDOUGH STUFFING

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.

ARTICHOKES WITH HERB MAYONNAISE AND STUFFING

Steps:

• In large kettle, combine 6 quarts water with the oil, lemon slices, garlic, salt and pepper; bring to boiling.
• Meanwhile; trim stalks from base of artichokes; cut a 1-inch slice from top of each. Remove discolored leaves; snip off spike ends of leaves.
• Wash artichokes in cold water; drain. Tie twine around each, to hold leaves in place.
• Add to boiling water mixture. Reduce heat and simmer, covered, 45 minutes or until bases of artichokes feel soft.
• Drain well, and remove twine. Cool; then refrigerate until serving time. (If desired, fill with stuffing, or simply serve with herb mayonnaise for dipping.).
• Meanwhile, in small bowl, combine mayonnaise with 2 tablespoons lemon juice and the oregano or tarragon; mix together well. Refrigerate, covered. Serve chilled as dip.
• Stuffing: In a large mixing bowl, combine bread cubes, parsley, parmesan cheese, garlic, olive oil, salt, pepper and lemon peel.
• Spread artichoke leaves apart, and spoon some of the stuffing mixture inside each one.