Cooking Light NOVEMBER 2013
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.
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