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Artichoke Sourdough Stuffing
Ingredients
At a glance
Cuisine
Main Ingredient
Cooking Method
Difficulty Level
Tidings Eats
Serves
10
1 small to medium loaf (1lb) sourdough bread, cut into 1/2-inch cubes
1 lb mushrooms, rinsed
1 Tbsp butter
2 onions, chopped
1 cup celery, chopped
2 Tbsp garlic, minced
2 cups chicken broth
12 oz marinated artichoke hearts, drained
1/2 cup grated parmesan
3/4 tsp sage
1/4 tsp dried thyme
Salt
Pepper
1 large egg
Method/Steps
1. Spread bread cubes in a single layer in 2 pans. Bake in a 350°F oven until toasted golden brown, about 25 minutes. Turn cubes over occasionally.
2. Slice mushrooms. In a large pan over high heat, combine butter, mushrooms, onions, celery and garlic. Stir often until vegetables are tender, about 5 minutes. Pour into a large bowl. Add a little broth to the pan and stir to scrape the browned bits free. Add to bowl.
3. Pour remaining broth into the bowl and add toasted bread, artichoke heats, cheese, sage and thyme. Mix well. Add salt and pepper to taste. Make a well in the stuffing, add egg, beat with a fork to blend, then mix the egg into the stuffing.
4. Spoon the stuffing into a shallow casserole. For moist stuffing, cover with foil; for crispy stuffing, leave uncovered. Bake in a 325°F until it has reached an internal temperature of 150°F in the centre, about 50 minutes.