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Photo: Randy Mayor; Styling: Lindsey Lower  

Mushroom-Artichoke Stuffing

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

Cooking Light NOVEMBER 2013

  • Yield: Serves 12

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.

Nutritional Information

Amount per serving
  • Calories: 142
  • Fat: 3.4g
  • Saturated fat: 1g
  • Sodium: 329mg
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Mushroom-Artichoke Stuffing recipe

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