Artichoke-parmesan-stuffing

According to Sunset, this is their most-requested Thanksgiving recipe.

  • 1 lb mushrooms, cleaned and sliced
  • 1 Tbsp butter
  • 2 onions, chopped
  • 1 c celery, chopped
  • 2 Tbsp minced garlic

Sautee mushrooms and vegetables in a large frying pan over high heat until lightly browned. About 15 minutes.

Pour into a large bowl.

Add a little broth or water to the pan and scrape up the browned bits. Add to the bowl.

  • 2 c chicken broth
  • 1 loaf (1 lb) sourdough bread, cut in 1/2 in cubes
  • 2 jars (6 oz each) marinated artichoke hearts, drained and chopped
  • 1 c freshly grated parmesan cheese
  • 1 1/2 tsp poultry seasoning
  • 1 1/2 tsp fresh rosemary leaves, minced
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 egg, slightly beaten

Add all ingredients to the bowl with the vegetables and mix well.

Spoon stuffing into a shallow 3-qt (9x13) casserole. Cover with foil. Bake at 325°F or 350°F in the oven with the turkey for about 50 minutes. For a crustier stuffing, remove foil for last 20 minutes.

Servings: 12

Credits: Sunset magazine, November 2008