Menu Enter a recipe name, ingredient, keyword...

rbotzl01

Mushroom-Artichoke Stuffing

By

Mushroom-Artichoke Stuffing brings new life to a holiday standard. Mushrooms lend an almost meaty texture to this side dish.

Google Ads
Rate this recipe 4.9/5 (9 Votes)

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

Details

Servings 6
Preparation time 10mins
Cooking time 55mins

Preparation

Step 1

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.

You'll also love

Review this recipe

Terry's Oyster Dressing Classic Herb Stuffing