Mushroom-Artichoke Stuffing

Mushroom-Artichoke Stuffing Recipe
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

Cooking Light

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.

Robin Bashinsky,

Cooking Light

November 2013
My Notes

Only you will be able to view, print, and edit this note.

Add Note