Monday, December 3, 2012

Artichoke, Mushroom, and Parmesan Sourdough Stuffing

Yes, Thanksgiving is over and it probably would have been helpful to post this blog before my favorite food holiday, but I got so consumed with cooking, cleaning, and being thankful for my friends and family that it never happened.  Therefore, you'll just have to make this stuffing for Christmas.

Trust me, this is the best stuffing ever in the entire universe.  It meets all of the requirements for being traditional--slighly crusty on top but soft in the middle, herby flavors marrying together perfectly with onions and celery--but travels to a whole new level of awesome with the addition of mushrooms, parmesan, sourdough bread, and marinated artichokes.

This is the stuffing that has now become tradition in our house and will continue to grace our holiday tables for years to come.  For this, I am thankful.




Artichoke, Mushroom, and Parmesan Sourdough Stuffing:
Adapted from this recipe.
  • 1 pound of portabella mushrooms, rinsed, trimmed, and sliced
  • a little bit of olive oil
  • 2 small/medium sweet onions, diced
  • 1 cup chopped celery
  • 4 or 5 cloves of garlic, minced
  • about 2 cups of reduced-sodium chicken broth
  • 1 loaf of sourdough bread, cut into 1/2 inch cubes
  • about 12 ounces of marinated artichoke hearts, drained and roughly chopped
  • a heaping 1 cup freshly grated parmesan cheese
  • 1 1/2 teaspoons poultry seasoning
  • about 1 teaspoon each of crushed rosemary, sage, and thyme
  • Salt and pepper
  • 1 large egg
  1.  In a large skillet, heat a glug or two of olive oil.  Add the onions, celery, and garlic.  Cook until soft.  Add the mushrooms and cook them until they are soft too.
  2. Pour the softened veggies into a large bowl.
  3. Pour two cups of chicken broth into the bowl, add the bread, chopped artichokes, parmesan, and all spices.  Mix well.  
  4. Taste.  Adjust spices if needed.
  5. Make a well in the stuffing.  Add the egg and lightly beat with a fork to blend.
  6. Mix the egg into the stuffing until fully incorporated.
  7. The oven should already be cooking your lovely turkey at 325 or 350 degrees. 
  8. Place nonstick tinfoil in the largest casserole dish you have.  Add the stuffing.  Sprinkle the top with a little more parmesan.
  9. Cover the stuffing with regular tinfoil.  
  10. Bake until hot, about 45 minutes.
  11. Remove the tinfoil and cook for another 5 or 10 minutes until the top is lightly browned and crusted.
  12. ENJOY!
Note:  You can soften the veggies a few days before an store in the fridge.  You can also chop the bread ahead of time too.  Putting it all together should be done the day of. 

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