The Original Sourdough Artichoke Parmesan Stuffing

Sourdough Artichoke Parmesan Stuffing {Original Version}

The Original Sourdough Artichoke Parmesan Stuffing

Recipe by Leslie Jo Parsens as it appeared in the November 1994 edition of Sunset Magazine.

The name really does say it all. Get a good quality sourdough bread and an awesome Parmesan cheese and you've got a winner stuffing at hand. Use this as a dressing or a stuffing. Please note: The cook times vary by the method of use, ie whether baked separately as a dressing or used as stuffing.

Prep Time45 mins

Cook Time55 mins

Total Time1 hr 40 mins

Servings: servings

Calories: 170kcal

Author: Terri @ that's some good cookin'

Ingredients

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 chicken broth, salted or unsalted, per personal preference
4 (6 ounce) jars 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 salt
3/4 teaspoon pepper
2 large eggs, beaten

Instructions

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 25 minutes more uncovered.

Notes

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 at 350-degrees F.
Dovetail. The most efficient use of time for this recipe is to dovetail, or overlap, the prep elements. Start with the bread. While it is toasting in the oven, prep the vegetables for sauteeing. While the vegetables saute, prep the artichoke hearts, herbs, and the beaten eggs.

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