Sunday, January 3, 2010

Artichoke Parmesan Stuffing

2 lbs sourdough - cut into 1 inch cubes
3T butter
2 large onions, chopped
1 lb mushrooms, sliced
2 c celery - rinsed, chopped
1/2 c minced garlic (12 cloves)
3 1/2 c chicken broth
4 6oz jars of marinated artichokes
1 c grated parmesan cheese
1 T poultry seasoning
1 T rosemary
3/4 t each salt and pepper
2 large eggs - beaten

Spread bread chunks evenly on baking sheet. Toast at 350 until crisp and golden brown (25 mins). Shake cubes after 15 mins. If you don't have a convection oven - switch pan positions.

Melt butter over medium heat. Add onions, mushrooms, celery and garlic. Cook, stirring often until veggies are soft and golden brown. To release browned bits from pan - add 1/2 cc broth and stir. In a large bowl, mix veggies, bread crumbs, artichokes, cheese and seasonings. Wisk together remaining broth and eggs. Pour over bread mix. Stir until well coated. Bake in 5 qt baking dish at 350 for 30 mins covered and 20 more minutes uncovered.


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