Artichoke Parmesan Sourdough Stuffing

Name: Artichoke Parmesan Sourdough Stuffing
Ingredients: 1 pound mushrooms, rinsed, ends trimmed, and sliced; 1 tablespoon butter; 2 onions (3/4 lb. total), chopped; 1 cup chopped celery; 2 tablespoons minced garlic; About 2 cups reduced-sodium chicken broth; 1 loaf (1 lb.) sourdough bread, cut into 1/2-in. cubes; 2 jars (6 oz. each) marinated artichoke hearts, drained and chopped; 1 cup freshly grated parmesan cheese; 1 1/2 teaspoons poultry seasoning; 1 1/2 tablespoons minced fresh rosemary leaves or 3/4 tsp. crumbled dried rosemary; Salt and freshly ground black pepper; 1 large egg

Artichoke Parmesan Sourdough Stuffing was pinched from <a href="http://www.myrecipes.com/recipe/artichoke-parmesan-sourdough-stuffing" target="_blank">www.myrecipes.com.</a>

"Time: 1 1/2 hours. Every November, we're asked again and again for this recipe, created by reader Leslie Jo Parsons of Sutter Creek, California. (Sunset readers from all over the West have actually called Parsons to thank her for it too.) She still makes the stuffing every year, and she agrees with us: It's even better with extra parmesan, so we added some more here...."

INGREDIENTS

•

1 pound mushrooms, rinsed, ends trimmed, and sliced

•

1 tablespoon butter

•

2 onions (3/4 lb. total), chopped

•

1 cup chopped celery

•

2 tablespoons minced garlic

•

About 2 cups reduced-sodium chicken broth

•

1 loaf (1 lb.) sourdough bread, cut into 1/2-in. cubes

•

2 jars (6 oz. each) marinated artichoke hearts, drained and chopped

•

1 cup freshly grated parmesan cheese

•

1 1/2 teaspoons poultry seasoning

•

1 1/2 tablespoons minced fresh rosemary leaves or 3/4 tsp. crumbled dried rosemary

•

Salt and freshly ground black pepper

•

1 large egg

Go To Recipe

Rate

Comments & Reviews

Just A Pinch Sweepstakes