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

Robin Bashinsky
Recipe by Cooking Light November 2013

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Credit: Randy Mayor; Styling: Lindsey Lower

Recipe Summary test

Yield:
Serves 12
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

  • 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.

Nutrition Facts

142 calories; fat 3.4g; saturated fat 1g; sodium 329mg.
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