{Artichoke Parmesan Sourdough Stuffing}

2 pounds sourdough bread (about 2 loaves), cut into 1-inch cubes
3 tablespoons butter
2 large onions, chopped
1 pound mushrooms, rinsed and sliced
2 cups chopped celery
1/4 cup (about 12 cloves) garlic, minced
3 1/2 cups fat-free chicken broth
4 jars (6 oz. each) marinated artichoke hearts, drained
1 cup grated parmesan cheese
1 tablespoon poultry seasoning
1 tablespoon minced rosemary or 1 1/2 teaspoon dried
3/4 teaspoon salt
3/4 teaspoon ground pepper
2 large eggs, beaten

Preheat oven to 350 degrees. Spread the bread cubes out on four baking sheets (or make two batches). Toast until crisp and golden brown.

In a large pan, melt butter over medium heat; add onions, mushrooms, celery, and garlic. Saute until vegetables are soft. Add 1/2 cup broth to vegetable; using a wooden spoon, scrape all brown bits from the bottom of the pan.

In a large bowl, mix cooked vegetables with toasted bread cubes, artichoke hearts, cheese, poultry seasoning, rosemary, and salt and pepper. Whisk together remaining broth and eggs, and pour over mixture; stir until ingredients are well coated. Cool completely to room temperature before stuffing the turkey. 

Search

Featured Recipe

Pork and Squash Stew This stew is aromatic and delicious with chunks of pork and yellow squash in a sauce prepared with red wine, cinnamon, and nutmeg.

View all recipes ...

Featured Product

Valspar Paint Crystals Oh yah... glitter for your walls!

View all products ...

Featured Idea

Creamy, fluffy mashed potatoes Clumpy, sticky mashed potatoes- no more! Here is a great trick to making your mashed potatoes light-as-air.

View all ideas ...

Blog