ARTICHOKE PARMESAN SOURDOUGH STUFFING
Time: 1 1/2 hours. Every November, we're asked again and again for this recipe, created by reader Leslie Jo Parsons of Sutter Creek, California. (Sunset readers from all over the West have actually called Parsons to thank her for it too.) She still makes the stuffing every year, and she agrees with us: It's even better with extra parmesan, so we added some more here.
Provided by Leslie Jo Parsons, Sutter Creek, California,
Number Of Ingredients 13
Steps:
- In a 12-in. frying pan over high heat, cook mushrooms, butter, onions, celery, and garlic, stirring often, until vegetables are lightly browned, about 15 minutes. Pour into a large bowl. Add a bit of broth to pan and stir to scrape up browned bits. Add to bowl.
- Pour 2 cups broth into bowl and add bread, artichoke hearts, parmesan, poultry seasoning, and rosemary; mix well. Add salt and pepper to taste. Make a well in stuffing. Add egg and beat with a fork to blend; mix egg with stuffing.
- Preheat oven to 325° to 350° (use temperature turkey requires; see Note below). Spoon stuffing into a shallow 3-qt. (9- by 13-in.) casserole. For moist stuffing, cover with foil; for crusty stuffing, do not cover. Bake until hot (at least 150° in center) or lightly browned, about 50 minutes.
- Make ahead: Up to 1 day ahead, make stuffing, put in casserole, cover, and chill. Allow about 1 hour to bake.
- Note: For turkeys 10-13 lbs., oven/bbq temperature should be 350°; for turkeys 14 lbs. and over, oven/bbq temperature should be 325°.
- Note: Nutritional analysis is per serving.
Nutrition Facts : Calories 195, Carbohydrate 26, Cholesterol 27, Fat 6.2, Fiber 2.7, Protein 9, SaturatedFat 2.5, Sodium 554
ARTICHOKE PARMESAN SOURDOUGH STUFFING
This comes from Sunset Magazine most requested Thanksgiving Recipes, created by Leslie Parsons in 1994. Up to 1 day ahead, make stuffing, put in casserole, cover and chill. Allow about 1 hour to bake.
Provided by BakinBaby
Categories Grains
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- In a frying pan cook mushrooms, butter,onions, celery,oil and garlic until vegetables are lightly browned (about 15 min), pour in a large bowl.
- Add a bit of broth to pan and stir to scrape up browned bits, add to bowl.
- Pour 2 cups broth into bowl and add bread, artichoke hearts, parmesan, poultry seasoning and rosemary; mix well, add salt and pepper to taste.
- Make a well in stuffing, add beaten egg, stir to combine.
- Spoon stuffing into a shallow 9x13 pan bake at 325-350 degrees about 50 minute until lightly browned.
- For moist stuffing cover, for crudsty stuffing do not cover.
NEMIE'S ARTICHOKE PARMESAN SOURDOUGH STUFFING
My good friend made this last year for Thanksgiving instead of traditional stuffing. It is easy to make but tastes like it was really hard to do. So don't tell'em how easy it was and milk it for all it's worth!:)
Provided by Punky Julster
Categories Grains
Time 1h25m
Yield 12-16 serving(s)
Number Of Ingredients 14
Steps:
- Spread bread cubes in a single layer on a 12 X 15 inch baking sheet.
- Toast in a 350 degree oven until very crisp and golden brown, about 25 min.
- Shake cubes after 15 min.
- and switch pan positions.
- (if making ahead, cool cubes and store in airtight container for up to 2 days).
- In a 12 inch frying pan or 6-8 quart pan, melt butter over med.
- heat; add onions, mushrooms, celery, and garlic.
- Cook, stirring often, until veggies are soft and tinged golden brown, about 25 min.
- To release brown bits from the bottom of the pan add 1/2 cup broth; using a wooden spoon, scrape all brown bits from the pan bottom.
- In a large bowl, mix veggies, bread, artichoke hearts, cheese, poultry season, rosemary& salt and pepper.
- Whisk together remaining broth and eggs, and pour over veggie bread mixture; stir until ingredients are well coated.
- Use to stuff turkey or bake stuffing in a 4 1/2 to 5 qt.
- baking dish in a 350 degree oven for 30 min covered, then uncover and cook another 20 min.
- Makes 12-16 servings.
SOURDOUGH STUFFING WITH SAUSAGE AND ARTICHOKE HEARTS
I make this stuffing every year for Thanksgiving. The sourdough bread gives it a great flavor and the artichoke hearts and mushrooms keep it moist. It's nice to add a little extra broth if you aren't cooking it in the turkey.
Provided by Finneus Fudge
Categories < 4 Hours
Time 1h40m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F.
- Grease a 2-quart baking dish and set aside.
- Cut or tear the bread into 1-inch cubes and spread it evenly on 2 baking sheets.
- Toast the bread in the oven until completely dry and beginning to crisp and brown, about 25 minutes.
- Transfer to a large mixing bowl.
- Saute sausage in large pan over medium high heat until browned.
- Add 2 tablespoons of the butter.
- Add the mushrooms and a few pinches of salt and saute, stirring occasionally, until golden brown, about 6 to 8 minutes.
- Add celery, onion, and 2 more tablespoons butter.
- Once the butter has melted, cook, stirring frequently, until the vegetables have softened, about 5 minutes. Add the artichoke hearts.
- Add sage and remaining 4 tablespoons butter.
- Add chicken broth to skillet and stir to combine.
- Season with salt and pepper, to taste.
- Transfer toasted bread cubes to a large bowl.
- Pour the chicken broth mixture over the bread cubes and toss to combine until the bread cubes absorb the liquid.
- Pour the mixture into the greased baking dish, and sprinkle with parsley.
- Bake in the center of the oven until heated through and the top is golden brown, about 40 minutes.
- Remove the stuffing from the oven and allow to cool about 15 minutes before serving.
Nutrition Facts : Calories 447.2, Fat 23.9, SaturatedFat 10.6, Cholesterol 72, Sodium 739.8, Carbohydrate 40.9, Fiber 5.8, Sugar 3.5, Protein 19.4
ARTICHOKE SOURDOUGH DRESSING (SUNSET)
Steps:
- 1. In a 12-in. frying pan over high heat, cook mushrooms, butter, onions, celery, and garlic, stirring often, until vegetables are lightly browned, about 15 minutes. Pour into a large bowl. Add a bit of broth to pan and stir to scrape up browned bits. Add to bowl. 2. Pour 2 cups broth into bowl and add bread, artichoke hearts, parmesan, poultry seasoning, and rosemary; mix well. Add salt and pepper to taste. Make a well in stuffing. Add egg and beat with a fork to blend; mix egg with stuffing. 3. Preheat oven to 325° to 350° (use temperature turkey requires; see Note below). Spoon stuffing into a shallow 3-qt. (9- by 13-in.) casserole. For moist stuffing, cover with foil; for crusty stuffing, do not cover. Bake until hot (at least 150° in center) or lightly browned, about 50 minutes. Make ahead: Up to 1 day ahead, make stuffing, put in casserole, cover, and chill. Allow about 1 hour to bake.
ARTICHOKE-PARMESAN SOURDOUGH DRESSING
Steps:
- Spread bread cubes in a single layer in 2 pans, bake in 350 degree oven about 25 min or until golden. Turn cubes over, switch pan positions, etc. Trim and discard discolored mushroom ends, slice mushrooms. Over high heat in 10-12" fry pan, combine butter, mushrooms, onions, celery and garlic. Stir often until lightly browned, about 15 mins. Pour into large bowl. Add a little broth to pan and stir/scrape bits free and add. Pour 2 C. broth into bowl and add toasted bread, art hearts, cheese, seasoning and rosemary; mix well. Add salt and pepper to taste. Make a well in dressing, add egg, beat w/fork to blend then mix egg w/dressing. Spoon into a shallow 3-Qt (9x13) casserole. For moist dressing cover w/foil. Bake in 325-350 oven until hot or lightly browned, about 50 minutes (1 hour if chilled).
ARTICHOKE STUFFING
This recipe is so good with turkey! I also halve the recipe and use it when I bake a chicken. -Lorie Verkuyl, Ridgecrest, California
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 14 cups.
Number Of Ingredients 11
Steps:
- Place bread cubes in two ungreased 15x10x1-in. baking pans. Bake at 350° for 15 minutes or until lightly browned. , In a large skillet, saute the mushrooms, celery and onion in butter until tender. Add garlic; cook 1 minute longer. Stir in the artichokes, cheese and poultry seasoning. Transfer to a large bowl; stir in bread cubes. , In a small bowl, whisk egg and broth until blended. Pour over bread mixture and mix well., Transfer to a greased 3-qt. baking dish (dish will be full). Cover and bake at 350° for 30 minutes. Uncover; bake 5-15 minutes longer or until a thermometer reads 165°.
Nutrition Facts : Calories 139 calories, Fat 6g fat (2g saturated fat), Cholesterol 18mg cholesterol, Sodium 384mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 1g fiber), Protein 5g protein.
More about "artichoke sourdough dressing sunset food"
ARTICHOKE PARMESAN SOURDOUGH STUFFING RECIPE
From myrecipes.com
5/5 (38)Calories 195 per servingServings 12
- In a 12-in. frying pan over high heat, cook mushrooms, butter, onions, celery, and garlic, stirring often, until vegetables are lightly browned, about 15 minutes. Pour into a large bowl. Add a bit of broth to pan and stir to scrape up browned bits. Add to bowl.
- Pour 2 cups broth into bowl and add bread, artichoke hearts, parmesan, poultry seasoning, and rosemary; mix well. Add salt and pepper to taste. Make a well in stuffing. Add egg and beat with a fork to blend; mix egg with stuffing.
- Preheat oven to 325° to 350° (use temperature turkey requires; see Note below). Spoon stuffing into a shallow 3-qt. (9- by 13-in.) casserole. For moist stuffing, cover with foil; for crusty stuffing, do not cover. Bake until hot (at least 150° in center) or lightly browned, about 50 minutes.
- Make ahead: Up to 1 day ahead, make stuffing, put in casserole, cover, and chill. Allow about 1 hour to bake.
SOURDOUGH SUN-DRIED TOMATO ARTICHOKE STUFFING
From pinchmeimeating.com
EASY ARTICHOKE RECIPE IDEAS - SUNSET MAGAZINE
From sunset.com
SOURDOUGH ARTICHOKE PARMESAN STUFFING (ORIGINAL …
From tsgcookin.com
ARTICHOKE PARMESAN SOURDOUGH STUFFING - OUR BEST BITES
From ourbestbites.com
Reviews 43Estimated Reading Time 5 mins
ARTICHOKE-PARMESAN SOURDOUGH DRESSING - SUNSET MAGAZINE
From sunset.com
3/5 (22)Estimated Reading Time 1 minServings 10-12Calories 190 per serving
ARTICHOKE SOURDOUGH STUFFING WITH JONES SAUSAGE
From kitchenconfidante.com
ARTICHOKE-PARMESAN SOURDOUGH DRESSING - BIGOVEN
From bigoven.com
ARTICHOKE PARMESAN SOURDOUGH STUFFING RECIPE -SUNSET MAGAZINE
From sente.serveftp.net
SOURDOUGH SUN-DRIED TOMATO ARTICHOKE STUFFING - YOUTUBE
From youtube.com
THANKSGIVING SIDE DISH RECIPES - SUNSET MAGAZINE
From sunset.com
SUNSET'S SOURDOUGH PARMESAN ARTICHOKE STUFFING - THE TASTE PLACE
From thetasteplace.com
HOW TO PREPARE ARTICHOKES FOR COOKING - THE SPRUCE EATS
From thespruceeats.com
BEST DRESSINGS - SUNSET MAGAZINE
From sunset.com
SIMPLE CREAM OF ARTICHOKE SOUP RECIPE - THE SPRUCE EATS
From thespruceeats.com
ARTICHOKE PARMESAN SOURDOUGH STUFFING RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love