Mushroom-Artichoke Stuffing

Mushroom-Artichoke Stuffing brings new life to a holiday standard. Mushrooms lend an almost meaty texture to this side dish.
Savory and delicious stuffing.
Photo by Ryan B.
Savory and delicious stuffing.
Savory and delicious stuffing.

PREP TIME

10

minutes

TOTAL TIME

55

minutes

SERVINGS

6

servings

PREP TIME

10

minutes

TOTAL TIME

55

minutes

SERVINGS

6

servings

Ingredients

  • 1 1/2

    cups unsalted chicken stock, can use vegetable broth

  • 2

    eggs

  • 12

    ounces toasted sourdough bread cubes

  • 1

    tablespoon olive oil

  • 12

    ounces exotic mushroom blend

  • 1

    tablespoon chopped fresh thyme

  • 1

    (9-ounce) package thawed frozen artichokes

  • 2

    teaspoons minced fresh garlic

  • 1/2

    teaspoon pepper

  • 1/4

    teaspoon salt

  • Cooking spray

  • 1

    ounce shaved Parmesan cheese

Directions

Combine 1 1/2 cups unsalted chicken stock and 2 eggs. Add 12 ounces toasted sourdough bread cubes. Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil. Sauté 12 ounces exotic mushroom blend and 1 tablespoon chopped fresh thyme 6 minutes. Add 1 (9-ounce) package thawed frozen artichokes, 2 teaspoons minced fresh garlic, 1/2 teaspoon pepper, and 1/4 teaspoon salt; sauté 2 minutes. Stir into bread mixture. Bake stuffing at 350°F for 45 minutes in an 11 x 7-inch ­baking dish coated with cooking spray. Top with shaved Parmesan cheese after baking.

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