Sourdough Stuffing

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Servings: 12
READY IN
1hr 10mins
Ingredients
  • 1 lb mushroom (sliced)
  • 1 tablespoon butter
  • 2 tablespoons olive oil
  • 2 onions (chopped-about 1/4 lb.)
  • 1 cup celery (chopped)
  • 2 tablespoons garlic (minced)
  • 2 cups chicken broth
  • 1 lb sourdough bread (cut in 1/2-inch cubes)
  • 2 (6 ounce) jars marinated artichoke hearts (drained and chopped)
  • 1 cup parmesan cheese (freshly ground for best taste)
  • 1 1⁄2 teaspoons poultry seasoning
  • 3⁄4 teaspoon dried rosemary or 1 1/2 tablespoons fresh rosemary
  • 1 salt and pepper
  • 1 egg
Directions
  • 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.