Mushroom-Artichoke Stuffing

Photo: Randy Mayor; Styling: Lindsey Lower

 

Mushroom-Artichoke Stuffing brings new life to a holiday standard. Mushrooms lend an almost meaty texture to this side dish.

Yield:

Serves 12

Recipe from

Nutritional Information

Calories 142
Fat 3.4 g
Satfat 1 g
Sodium 329 mg

Ingredients

1 1/2 cups unsalted chicken stock
2 eggs
12 ounces toasted sourdough bread cubes
1 tablespoon olive oil
12 ounces exotic mushroom blend
1 tablespoon chopped fresh thyme
1 (9-ounce) package thawed frozen artichokes
2 teaspoons minced fresh garlic
1/2 teaspoon pepper
1/4 teaspoon salt
Cooking spray
1 ounce shaved Parmesan cheese

Preparation

1. Combine 1 1/2 cups unsalted chicken stock and 2 eggs. Add 12 ounces toasted sourdough bread cubes.

2. Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil. Sauté 12 ounces exotic mushroom blend and 1 tablespoon chopped fresh thyme 6 minutes. Add 1 (9-ounce) package thawed frozen artichokes, 2 teaspoons minced fresh garlic, 1/2 teaspoon pepper, and 1/4 teaspoon salt; sauté 2 minutes. Stir into bread mixture.

3. Bake stuffing at 350° for 45 minutes in an 11 x 7-inch ­baking dish coated with cooking spray. Top with shaved Parmesan cheese after baking.

Note:

Robin Bashinsky,

November 2013