Nemies Artichoke Parmesan Sourdough Stuffing Recipes

Steps:

• Spread bread cubes in a single layer on a 12 X 15 inch baking sheet.
• Toast in a 350 degree oven until very crisp and golden brown, about 25 min.
• Shake cubes after 15 min.
• and switch pan positions.
• (if making ahead, cool cubes and store in airtight container for up to 2 days).
• In a 12 inch frying pan or 6-8 quart pan, melt butter over med.
• heat; add onions, mushrooms, celery, and garlic.
• Cook, stirring often, until veggies are soft and tinged golden brown, about 25 min.
• To release brown bits from the bottom of the pan add 1/2 cup broth; using a wooden spoon, scrape all brown bits from the pan bottom.
• In a large bowl, mix veggies, bread, artichoke hearts, cheese, poultry season, rosemary& salt and pepper.
• Whisk together remaining broth and eggs, and pour over veggie bread mixture; stir until ingredients are well coated.
• Use to stuff turkey or bake stuffing in a 4 1/2 to 5 qt.
• baking dish in a 350 degree oven for 30 min covered, then uncover and cook another 20 min.
• Makes 12-16 servings.

Steps:

• Place bread cubes in two ungreased 15x10x1-in. baking pans. Bake at 350° for 15 minutes or until lightly browned. , In a large skillet, saute the mushrooms, celery and onion in butter until tender. Add garlic; cook 1 minute longer. Stir in the artichokes, cheese and poultry seasoning. Transfer to a large bowl; stir in bread cubes. , In a small bowl, whisk egg and broth until blended. Pour over bread mixture and mix well., Transfer to a greased 3-qt. baking dish (dish will be full). Cover and bake at 350° for 30 minutes. Uncover; bake 5-15 minutes longer or until a thermometer reads 165°.

Steps:

• In a frying pan cook mushrooms, butter,onions, celery,oil and garlic until vegetables are lightly browned (about 15 min), pour in a large bowl.
• Add a bit of broth to pan and stir to scrape up browned bits, add to bowl.
• Pour 2 cups broth into bowl and add bread, artichoke hearts, parmesan, poultry seasoning and rosemary; mix well, add salt and pepper to taste.
• Make a well in stuffing, add beaten egg, stir to combine.
• Spoon stuffing into a shallow 9x13 pan bake at 325-350 degrees about 50 minute until lightly browned.
• For moist stuffing cover, for crudsty stuffing do not cover.

Steps:

• 1. Whisk together all the ingredients for the dipping sauce in a medium-sized bowl and reserve.
• 2. Place the aziki in a small bowl and cover with 1/4 cup warm water. Let sit for about 10 minutes, then drain, reserving the soaking water.
• 3. Place the shiitake mushrooms in a bowl and completely cover with boiling water. Let sit for 30 minutes then drain and pat dry.
• 4. Place 1 tablespoon of the oil in a large, nonstick pan over medium heat and add the onions, garlic, carrots, and turnips and then add the aziki along with the reserved 1/4 cup water. Stir, cover and let cook until the carrots and turnips are beginning to turn tender, 6 to 8 minutes, stirring occasionally to be sure the vegetables aren't sticking to the pan and adding additional water if necessary. Be careful to not add too much water, you don't want the vegetables to be soggy. Add the cabbage, stir, cover and cook until the cabbage is tender, an additional 3 to 5 minutes. Stir in the fish sauce and taste for seasoning. Transfer the vegetables to a medium-sized bowl.
• 5. Dice the shiitake mushrooms and add them to the vegetables.
• 6. Place one rice wrapper in a pan of very warm water and let it sit until it is pliable, about 2 minutes. Transfer it to a tea towel set on a work surface, pat it dry, and place about 1/4 cup of filling in the bottom third of the wrapper. Lay several cilantro leaves atop the filling. Working quickly and carefully, roll up the bottom edge to enclose the filling, pressing on it gently. Fold the edges of the rice wrapper over the ends of the roll to completely enclose the filling, then continue rolling from the bottom to make a nice, firm rectangular roll. Place the roll, seam side down, in a dish and continue with the remaining rice wrappers and filling.
• 7. Heat the remaining 2 tablespoons of oil in a non-stick skillet over medium-high heat. Place as many nems as will fit easily into the pan leaving a bit of room around them and cook until they are golden and crisp on all sides, 8 to 10 minutes total.
• 8. Remove the nems from the heat and set them briefly on paper towels to absorb any excess oil, then transfer to a serving platter. Arrange the fresh mint leaves around the nems and serve, with the sauce on the side.

Steps:

• Preheat oven to 350°F. Divide bread between 2 baking sheets. Bake until cubes are dry but not hard, stirring occasionally, about 15 minutes.
• Heat oil in heavy large skillet over medium-high heat. Add sausage and sauté until cooked through, breaking up with back of fork, about 5 minutes. Add onions, celery, and garlic. Sauté until celery is soft, about 10 minutes. Mix in artichokes, thyme, and mint; sauté 2 minutes longer. Transfer sausage mixture to large bowl. (Bread and sausage mixture can be made 1 day ahead. Cover separately. Store bread at room temperature. Refrigerate sausage mixture and reheat to lukewarm before continuing.)
• Add bread to sausage mixture; toss to blend well. Mix in cheese, then 1 cup broth. Season with salt and pepper.
• To bake stuffing in turkey:
• Loosely fill main cavity and neck cavity of turkey with stuffing. Add enough broth to remaining stuffing to moisten slightly (1/4 cup to 3/4 cup, depending on amount of remaining stuffing). Generously butter baking dish. Spoon remaining stuffing into prepared dish. Cover dish with buttered foil, buttered side down. Bake stuffing in dish - alongside turkey or while turkey is resting - until heated through, about 25 minutes. Uncover stuffing in dish. Bake until top of stuffing is slightly crisp and golden, about 15 minutes longer.
• To bake stuffing in dish:
• Preheat oven to 350°F. Generously butter 13x9x2-inch glass baking dish. Add enough extra broth to stuffing to moisten (3/4 cup to 1 1/4 cups). Transfer stuffing to prepared dish. Cover with buttered foil, buttered side down. Bake until heated through, about 40 minutes. Uncover and bake until top is slightly crisp and golden, about 20 minutes longer.