Artichoke Parmesan Sourdough Stuffing Recipe

Name: Artichoke Parmesan Sourdough Stuffing
Prep time: 20 min
Cook time: 70 min
Total time: 90 min
Yield: Serves 1 or more
Ingredients: 8 ounces sliced mushrooms; 2 tablespoons butter; 0 Olive Oil; 1 cup chopped onion; 1 cup chopped celery; 2 cloves minced garlic; 2 1/2 cups chicken broth; 6 cups cubed sourdough bread (about 1 loaf); 1 (14 ounce) can artichoke hearts, drained and chopped; 1 cup grated Parmesan cheese; 1 teaspoon poultry seasoning; 1 teaspoon dried rosemary; salt and ground black pepper, to taste; 1 large egg

This award-winning Thanksgiving stuffing recipe, originally featured in Sunset Magazine's most requested recipes (1994, Leslie Parsons), is a crowd-pleaser! Prepare it up to a day ahead – simply assemble, chill, and bake. The combination of savory sourdough, tender artichoke hearts, and sharp Parmesan cheese creates a truly unforgettable side dish. Get ready for rave reviews!

Prep Time 20 mins

Cook Time 70 mins

Calories 221.2 kcal

Protein 22g

Rating 5.0 (1 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Artichoke Parmesan Sourdough Stuffing

8 ounces sliced mushrooms
2 tablespoons butter
0 Olive Oil
1 cup chopped onion
1 cup chopped celery
2 cloves minced garlic
2 1/2 cups chicken broth
6 cups cubed sourdough bread (about 1 loaf)
1 (14 ounce) can artichoke hearts, drained and chopped
1 cup grated Parmesan cheese
1 teaspoon poultry seasoning
1 teaspoon dried rosemary
salt and ground black pepper, to taste
1 large egg

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How to Make Artichoke Parmesan Sourdough Stuffing

Melt 2 tablespoons of butter in a large skillet over medium heat. Add 1 cup chopped onion, 1 cup chopped celery, and 8 ounces sliced mushrooms. Cook until vegetables are softened and lightly browned, about 5-7 minutes. Add 2 cloves minced garlic and cook for 1 minute more.
Add 1/2 cup chicken broth to the skillet and scrape up any browned bits from the bottom. Pour the mixture into a large bowl.
In the same bowl, combine 6 cups cubed sourdough bread (about 1 loaf), 1 (14-ounce) can artichoke hearts, drained and chopped, 1 cup grated Parmesan cheese, 1 teaspoon poultry seasoning, and 1 teaspoon dried rosemary.
Pour 2 cups chicken broth over the bread mixture. Gently toss to combine. Season with salt and pepper to taste.
In a small bowl, whisk 1 large egg. Make a well in the center of the stuffing mixture and pour in the beaten egg. Stir gently to combine.
Spoon the stuffing into a greased 9x13 inch baking dish.
Bake at 325-350°F (163-177°C) for 50-60 minutes, or until golden brown and heated through. For a crispier top, leave uncovered during the last 15 minutes of baking. For moister stuffing, cover with foil.
Let rest for 10 minutes before serving.

Nutrition Information (Approximate per serving)

Sodium

20 g

Sugar

12g

Fat

14g

Carbs

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Preparation Occasion Healthy Stuffings Dressings Side Dishes Fall Holiday Event Grains Dietary Low Cholesterol Seasonal Low Calorie Healthy 2 Low In Something Pasta Rice And Grains 4 Hours Or Less