Artichoke Stuffing
Preparation Time: 30 min
Cooking Time: 35 min
Serves 14 cups
INGREDIENTS
- 1 loaf (1 pound) sourdough bread, cut into 1-inch cubes
- 1/2 pound sliced fresh mushrooms
- 2 celery ribs, chopped
- 1 medium onion, chopped
- 2 tablespoons butter
- 3 to 4 garlic cloves, minced
- 1 can Reese Quartered Artichoke Hearts, drained and chopped
- 1/2 cup grated Parmesan cheese
- 1 teaspoon poultry seasoning
- 1 large egg
- 1 can (14-1/2 ounces) chicken broth
DESCRIPTION
Transform your stuffing into an impressive appetizer with one ingredient, artichokes! Perfect for any occasion and a total crowd pleaser!
DIRECTIONS
1. Place bread cubes in two ungreased 15x10x1-in. baking pans. Bake at 350° for 15 minutes or until lightly browned.
2. In a large skillet, saute the mushrooms, celery and onion in butter until tender. Add garlic; cook 1 minute longer. Stir in Reese Quartered Artichoke Hearts, cheese and poultry seasoning. Transfer to a large bowl; stir in bread cubes.
3. In a small bowl, whisk egg and broth until blended. Pour over bread mixture and mix well.
4. Transfer to a greased 3-qt. baking dish (dish will be full). Cover and bake at 350° for 30 minutes. Uncover; bake 5-15 minutes longer or until a thermometer reads 165°.
2. In a large skillet, saute the mushrooms, celery and onion in butter until tender. Add garlic; cook 1 minute longer. Stir in Reese Quartered Artichoke Hearts, cheese and poultry seasoning. Transfer to a large bowl; stir in bread cubes.
3. In a small bowl, whisk egg and broth until blended. Pour over bread mixture and mix well.
4. Transfer to a greased 3-qt. baking dish (dish will be full). Cover and bake at 350° for 30 minutes. Uncover; bake 5-15 minutes longer or until a thermometer reads 165°.