Update 11/12/12: This post was referenced at HuffPost Taste. Check out other great dressing/stuffing recipes at their site.
This stuffing has become my family’s absolute, hands down favorite since 1994. I get threatening glares and postures from them days before each Thanksgiving as they ask, “You’re making that sourdough stuffing aren’t you?” It’s really not a question; it’s a command. How ridiculous, of course I am making the sourdough stuffing. What do they take me for? A free-thinking woman who just might change Thanksgiving dinner and risk banishment to dog skinnin’ duty in Korea? No, indeed, I am a mindless automaton when it comes to Thanksgiving.
I need to say, though, that this is not my recipe. I got it from Sunset Magazine’s 1994 November issue. The recipe, Sourdough-Artichoke-Parmesan Stuffing, was developed by Leslie Jo Parsons of Sutter Creek, California and it is pure genius as far as my family is concerned. I still have the original magazine, it is nigh unto a religious relic at our house. The recipe I have included below is the original from the magazine. It makes a large amount of stuffing, so cut it in half if you are feeding a smaller number of people.
I think that it would be fun to have Leslie Jo autograph this magazine for me. Is there anyone else out there who has loved her recipes enough to keep the whole magazine? Her stuffing is pictured in the lower right corner. Doesn’t it look wonderful; so rich and savory? It is the is the kind of photo you can taste.
Sunset has made some changes to the original recipe as it appeared in 1994. The original recipe gives a darker, richer dressing. The newer version gives a lighter color of dressing. I can’t tell you which is better because I have not tried the newer method, but I can tell you that I don’t have any complaints about the original version of this wonderful dressing.
- They no longer toast the bread cubes. (Bad change)
- They increased the amount of parmesan cheese. (Good change)
- The vegetables are cooked for less time—the original recipe called for 25 minutes, whereas the newer recipe calls for 10-15 minutes. I have no opinion on this one.
- Baking time and instructions have changed for the dressing.
- The recipe has been halved. This is a good idea if you are only feeding a few people. Otherwise, go with the amounts that were in the original recipe.
- If you would like to view the newer instructions, they can be found here.
The Original Sourdough Artichoke Parmesan Stuffing
Recipe by Leslie Jo Parsens as it appeared in the November 1994 edition of Sunset Magazine.
- Yield: 12-16 servings
- 2 (1 pound) loaves sourdough bread, cut into 3/4- to 1-inch cubes
- 3 tablespoon butter
- 2 large onions (about 1 1/2 pounds total), chopped
- 1 pound mushrooms, rinsed, ends trimmed and sliced (I used crimini mushrooms)
- 2 cups chopped celery
- 1/4 cups (about 12 cloves) minced garlic
- 3 1/2 cups regular-strength chicken broth
- 4 jars (6 ounce) marinated artichoke hearts, drained and chopped (keep the pieces chunky)
- 1 cup freshly grated Parmesan cheese (I used 2 cups)
- 1 tablespoon poultry seasoning
- 1 tablespoon minced fresh rosemary leaves or 1 1/2 teaspoons crumbled dried rosemary
- 3/4 teaspoon each salt and pepper
- 2 large eggs, beaten
- Preheat oven to 350-degrees F. Spread bread cubes in a single layer on four 12- x 15-inch baking sheets. Toast for about 25 minutes in oven until very crisp and golden brown; shake cubes after 15 minutes and switch pan positions. Make ahead idea: Bread cubes can be toasted, cooled and stored in an airtight container for up to two days.
- In a 12-inch frying pan melt butter over medium heat. Add onions, mushrooms,celery and garlic. Cook, stirring often, until vegetables are soft and tinged golden brown, about 25 minutes. Deglaze the pan with 1/2 cup chicken broth.
- In a large mixing bowl, mix together the toasted bread cubes, cooked vegetables, artichoke hearts, cheese, poultry seasoning, rosemary, and salt and pepper.
- Whisk together remaining broth and eggs. Pour over bread-vegetable mixture, stirring until ingredients are well coated.
- Use to stuff an 18-22 pound turkey. Roast according to current turkey roasting guidelines. A stuffed bird requires and additional 30-50 minutes roasting time than an unstuffed bird. Any remaining stuffing mixture can be baked in a 2-quart baking dish alongside turkey during the last 45 minutes of roasting time.
For baking dressing alone when not using for stuffing:
- Bake stuffing in a 4 1/2- to 5-quart baking dish in a 350 degree oven for 30 minutes, covered, and 20 minutes more uncovered.
This set of instructions is from the current Sunset magazine website: For turkeys 10-13 pounds, oven/bbq temperature should be 350°; for turkeys 14 pounds and over, oven/bbq temperature should be 325°.
Make ahead: The stuffing may be made up to 1 day ahead. Put in casserole, cover, and chill. Allow about 1 hour to bake.
The finished product–all perfect–puffy and moist where it should be with a touch of crispy in just the right places.
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