ARTICHOKE PARMESAN SOURDOUGH STUFFING
This comes from Sunset Magazine most requested Thanksgiving Recipes, created by Leslie Parsons in 1994. Up to 1 day ahead, make stuffing, put in casserole, cover and chill. Allow about 1 hour to bake.
Provided by BakinBaby
Categories Grains
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 14
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.
NEMIE'S ARTICHOKE PARMESAN SOURDOUGH STUFFING
My good friend made this last year for Thanksgiving instead of traditional stuffing. It is easy to make but tastes like it was really hard to do. So don't tell'em how easy it was and milk it for all it's worth!:)
Provided by Punky Julster
Categories Grains
Time 1h25m
Yield 12-16 serving(s)
Number Of Ingredients 14
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.
THE BEST STUFFED ARTICHOKES
Stuffed artichokes were the "something special" on the table at all of my holiday gatherings and special occasions growing up. My grandmother would make them, and now the tradition has been passed on to the rest of the family. We would "fight" over the artichoke heart at the end. The filling is like a very moist dressing/stuffing you would have at Thanksgiving, but amped up with lots of garlic and cheese. The bottom of the artichoke leaves are tender and meaty with a subtle earthy, artichoke flavor. I like to dip the heart in a lemony mayo or butter at the end. Serve as a family-style appetizer or as part of a meal alongside a salad and grilled chicken.
Provided by NicoleMcmom
Categories Artichoke Recipes
Time 1h35m
Yield 8
Number Of Ingredients 10
Steps:
- Cut top 1/4 of an artichoke off and discard. Trim off the top 1/2 inch from remaining leaves. Cut off bottom inch from stalk to create a flat bottom. Turn artichoke upside down and bang on surface to loosen the leaves. Zest 3/4 teaspoon of lemon zest from the lemon and set aside. Cut lemon in half and rub cut leaves and stem of artichoke with lemon. Repeat artichoke prep with remaining artichokes.
- Combine reserved lemon zest with bread crumbs, Parmesan cheese, parsley, garlic, 2 teaspoons salt, and pepper in a medium bowl and stir well.
- Sprinkle bread crumb mixture evenly into all the artichoke leaves, avoiding the thistle leaves in the direct center. Work mixture evenly into each crevice of each artichoke until all of the mixture is used.
- Pour water in the bottom of a Dutch oven. Add remaining 2 teaspoons salt. Set artichokes in the pot so that they are touching, so that they may remain upright during cooking. Bring to a boil and reduce to a simmer. Cover and cook until the leaves release very easily, about 1 hour.
- Let stand for 10 to 15 minutes before serving. Sprinkle with more parsley if desired. Serve warm or room temperature.
Nutrition Facts : Calories 252.5 calories, Carbohydrate 25.5 g, Cholesterol 1.7 mg, Fat 15.3 g, Fiber 6 g, Protein 6.4 g, SaturatedFat 2.5 g, Sodium 1217.2 mg
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