Ingredientes para Nemie's Artichoke Parmesan Sourdough Stuffing
- Sourdough Bread
- 1/2 cup (1 stick) butter
- 1 large onion (chopped)
- Mushroom
- 2 celery stalks (chopped)
- 4 cloves garlic (minced)
- Chicken Broth
- Marinated Artichoke Hearts
- Parmesan Cheese
- Poultry Seasoning
- Fresh Rosemary
- Salt
- Pepper
- 2 large eggs
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Cómo preparar Nemie's Artichoke Parmesan Sourdough Stuffing
- Preheat oven to 350°F (175°C).
- Spread 12 cups cubed sourdough bread in a single layer on a large (12x15 inch) baking sheet.
- Toast for 25 minutes, shaking the pan and switching positions after 15 minutes, until golden brown and crispy.
- Meanwhile, in a large (12-inch) skillet or 6-8 quart pot, melt 1/2 cup (1 stick) butter over medium heat.
- Add 1 large onion (chopped), 8 oz cremini mushrooms (sliced), 2 celery stalks (chopped), and 4 cloves garlic (minced).
- Cook, stirring frequently, until vegetables are softened and lightly browned, about 25 minutes.
- Deglaze the pan with 1/2 cup chicken broth, scraping up any browned bits from the bottom.
- In a large bowl, combine the toasted bread cubes, sautéed vegetables, 1 (14-ounce) can artichoke hearts (drained and quartered), 1 cup grated parmesan cheese, 1 teaspoon poultry seasoning, 1 tablespoon fresh rosemary (chopped), salt, and pepper to taste.
- In a separate bowl, whisk together 1 cup chicken broth and 2 large eggs.
- Pour the egg mixture over the bread and vegetable mixture, stirring gently until evenly moistened.
- To stuff a turkey, spoon the stuffing loosely into the cavity. Alternatively, transfer the stuffing to a greased 4 1/2 to 5-quart baking dish.
- Bake in a preheated 350°F (175°C) oven for 30 minutes covered, then uncover and bake for another 20 minutes, or until golden brown and heated through.
- Let rest for 10 minutes before serving. Makes 12-16 servings.
Nutrition Information (Approximate per serving)
Sodium
44 g
Sugar
12g
Fat
20g
Carbs
17g
