Artichoke-Parmesan Stuffing
Artichoke-Parmesan Stuffing
I found this recipe in the November 1994 issue of Sunset Magazine and I have used it every year since. As the queen of do ahead, I toast the cubes ahead of time. I also cook the vegetables the day before and store them in the refrigerator until it is time to mix the stuffing.
Servings: 12
Ingredients
- 2 lbs rustic bread (about 2 loaves) cut into ¾ to 1-inch cubes (8 quarts total)
- 3 tbsp butter
- 2 large onions chopped
- 1 lb mushrooms rinsed and sliced
- 2 cups celery chopped
- ¼ cup garlic minced
- 3½ cups chicken broth
- 4 jars (6 oz each) marinated artichoke hearts drained
- 1 cup parmesan cheese grated
- 1 tbsp poultry season
- 1 tbsp minced fresh rosemary or 1½ tsp dried
- ¾ tsp salt
- ¾ tsp pepper
- 2 large eggs beaten
Instructions
- Spread bread cubes in a single layer on 12X15-inch baking sheets (you'll need 4 sheets, or do in sequence).Toast in a 350°F oven until very crisp and golden brown, about 25 minutes; shake cubes after 15 minutes and switch pan positions for even browning. (If making ahead, cool cubes, and store airtight for up to 2 days.)
- In a 12-inch frying pan or 6-8 quart pan, melt butter over medium heat; add onions, mushroom, celery and garlic. Cook, stirring often, until vegetables are soft and tinged golden brown, about 25 minutes. To release brown bits from bottom of pan, add ½ cup broth; using a wooden spoon, scrape all brown bits from pan bottom.In a large bowl, mix cooked vegetables with toasted bread cubes, artichoke hearts, cheese, poultry seasoning, rosemary, salt and pepper. Whisk together remaining broth and eggs and pour over vegetable-bread mixture; stir until ingredients are all coated.
- Use to stuff an 18-22 pound turkey. Bake any remaining stuffing mixture in a 2-quart baking dish alongside turkey during the last 45 minutes of roasting time. Or bake stuffing in a 4½ to 5 quart baking dish in a 350°F oven for 30 minutes, covered, and 20 minutes more uncovered.