Sunset Magazine Artichoke Parmesan Stuffing Food

ARTICHOKE PARMESAN SOURDOUGH STUFFING

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.

NEMIE'S ARTICHOKE PARMESAN SOURDOUGH STUFFING

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.

ARTICHOKE PARMESAN SOURDOUGH STUFFING

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.

SUNSET MAGAZINE ARTICHOKE PARMESAN STUFFING

Steps:

• 1. in 12-inc fry pan, sautee and cook mushrooms, butter, onions, celery and garlic, stirring often until slightly browned 15 minutes. Pour into 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, rosemary - mix well. Add salt and pepper. Make a well in the stuffing. Add egg and beat with a fork to blend - mix egg with stuffing. 3. Preheat oven to 325-3350. Spoon stuffing into a shallow 3 1t. casserole (9x13). For moist stuffing cover with foil. For crusty stuffing, do not cover. Bake until hot (at least 150 degrees in center) or lightly browned, about 50 minutes. Make ahead and reheat.

ARTICHOKE, SAUSAGE, AND PARMESAN CHEESE STUFFING

Steps:

• Preheat oven to 350°F. Divide bread between 2 baking sheets. Bake until cubes are dry but not hard, stirring occasionally, about 15 minutes.
• Heat oil in heavy large skillet over medium-high heat. Add sausage and sauté until cooked through, breaking up with back of fork, about 5 minutes. Add onions, celery, and garlic. Sauté until celery is soft, about 10 minutes. Mix in artichokes, thyme, and mint; sauté 2 minutes longer. Transfer sausage mixture to large bowl. (Bread and sausage mixture can be made 1 day ahead. Cover separately. Store bread at room temperature. Refrigerate sausage mixture and reheat to lukewarm before continuing.)
• Add bread to sausage mixture; toss to blend well. Mix in cheese, then 1 cup broth. Season with salt and pepper.
• To bake stuffing in turkey:
• Loosely fill main cavity and neck cavity of turkey with stuffing. Add enough broth to remaining stuffing to moisten slightly (1/4 cup to 3/4 cup, depending on amount of remaining stuffing). Generously butter baking dish. Spoon remaining stuffing into prepared dish. Cover dish with buttered foil, buttered side down. Bake stuffing in dish - alongside turkey or while turkey is resting - until heated through, about 25 minutes. Uncover stuffing in dish. Bake until top of stuffing is slightly crisp and golden, about 15 minutes longer.
• To bake stuffing in dish:
• Preheat oven to 350°F. Generously butter 13x9x2-inch glass baking dish. Add enough extra broth to stuffing to moisten (3/4 cup to 1 1/4 cups). Transfer stuffing to prepared dish. Cover with buttered foil, buttered side down. Bake until heated through, about 40 minutes. Uncover and bake until top is slightly crisp and golden, about 20 minutes longer.

STUFFED ARTICHOKES

Steps:

• With sharp knife, cut about 1 inch off tops of artichokes. With scissors trim tips of remaining leaves. With spoon scrape out fuzzy choke. Rub all cut edges with lemon.
• Mince 2 cloves garlic; in small bowl combine with bread crumbs, mozzarella, Parmesan, butter, parsley, salt, and pepper. Spoon mixture in between leaves and into centers of artichokes.
• Fill a large pot just wide enough to hold artichokes upright with 1 inch of water; add remaining garlic. Place artichokes, crumb side up, in pot.
• Over medium-low heat bring water to a simmer. Cover; cook until artichoke bases are tender, 35-45 minutes.
• Meanwhile, position oven rack about 8 inches from heat source; preheat broiler.
• With slotted spoon, transfer artichokes, upright, to 8-inch square baking dish. Broil until tops are brown, 4-6 minutes.