Artichoke Parmesan Sourdough Stuffing

By á-201

Yield: Serves 12 (makes 10 cups)


Nutritional Information

Calories: 195 (29% from fat)
Protein: 9g
Fat: 6.2g (sat 2.5)
Carbohydrate: 26g
Fiber: 2.7g
Sodium: 554mg
Cholesterol: 27mg

Ingredients

• 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

Preparation

Step 1

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°.