ARTICHOKE PARMESAN SOURDOUGH STUFFING
Steps:
- 1. Spread bread cubes in a single layer in 2 pans, each 10 by 15 inches. Bake in a 350° oven until toasted golden brown, about 25 minutes. Turn cubes over with a wide spatula occasionally. After 15 minutes, switch pan positions. 2. Trim and discard discolored mushroom stem ends. Slice mushrooms. 3. In a 10- to 12-inch frying pan over high heat, combine butter, mushrooms, onions, celery, and garlic. Stir often until vegetables are lightly browned, about 15 minutes. Pour into a large bowl. Add a little broth to pan and stir to scrape browned bits free. Add to bowl. 4. Pour 2 cups broth into bowl and add toasted bread, artichoke hearts, cheese, poultry seasoning, and rosemary; mix well. Add salt and pepper to taste. Make a well in dressing, add egg, beat with a fork to blend, then mix egg with dressing. 5. Spoon into a shallow 3-quart (9- by 13-in.) casserole. For moist dressing, cover with foil; for crusty dressing, do not cover. Bake in a 325° to 350° oven until hot (at least 150° in center) or lightly browned, about 50 minutes (1 hour if chilled).
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Emily Jhonsin
[email protected]I love this stuffing! It's so flavorful and moist. I always make extra so that I can have leftovers.
Jim
[email protected]This stuffing is a great way to use up leftover sourdough bread. It's also a great dish to make ahead of time. You can make it the day before and then just reheat it on Thanksgiving day.
Pk Rai
[email protected]I've made this stuffing several times and it's always a hit. I usually add a little bit of chopped bacon to it for extra flavor.
Mista Cali
[email protected]This stuffing is a little bit of work to make, but it's worth it. The end result is a delicious stuffing that everyone will love.
mr.babu Vai
[email protected]I made this stuffing exactly as the recipe said and it turned out perfect. It was moist and flavorful, and it held together well. I would definitely recommend this recipe to anyone looking for a delicious and easy stuffing recipe.
Budha Magar
[email protected]This stuffing is the perfect combination of flavors. The artichokes add a nice briny flavor, the parmesan cheese adds a nutty flavor, and the sourdough bread adds a tangy flavor. It's all balanced out perfectly.
Adazeli Alejandro
[email protected]I'm not a big fan of stuffing, but this artichoke parmesan sourdough stuffing changed my mind. It was so delicious and I couldn't get enough of it. I'll definitely be making it again.
Shahbaz Rana
[email protected]This stuffing has become a new tradition in our family. We make it every year for Thanksgiving and Christmas. It's always a crowd-pleaser.
Faisal Saggar
[email protected]I made this stuffing for a potluck and it was a total success! Everyone loved it and asked for the recipe. It's so easy to make and it's a great way to use up leftover sourdough bread.
My Rubel myRubel
[email protected]This artichoke parmesan sourdough stuffing was a huge hit at our Thanksgiving dinner! It was so flavorful and moist, and the sourdough bread added a nice tangy flavor. I will definitely be making this again next year.