Artichoke Parmesan Sourdough Stuffing
Yield: Serves 12 (makes 10 cups)
Calories: 195 (29% from fat)
Fat: 6.2g (sat 2.5)
- 1 * 1 pound mushrooms, rinsed, ends trimmed, and sliced
- 1 * 1 tablespoon butter
- 2 * 2 onions (3/4 lb. total), chopped
- 1 * 1 cup chopped celery
- 2 * 2 tablespoons minced garlic
- 2 * About 2 cups reduced-sodium chicken broth
- 1 * 1 loaf (1 lb.) sourdough bread, cut into 1/2-in. cubes
- 2 * 2 jars (6 oz. each) marinated artichoke hearts, drained and chopped
- 1 * 1 cup freshly grated parmesan cheese
- 1 1/2 * 1 1/2 teaspoons poultry seasoning
- 1 1/2 * 1 1/2 tablespoons minced fresh rosemary leaves or 3/4 tsp. crumbled dried rosemary
- * Salt and freshly ground black pepper
- 1 * 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 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 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°.