Savory Artichoke and Parmesan Sourdough Stuffing
This delightful Savory Artichoke and Parmesan Sourdough Stuffing is a cherished classic from Leslie Parsons, featured in Sunset Magazine's most requested Thanksgiving recipes since 1994. With a harmonious blend of earthy mushrooms, robust onions, and tangy marinated artichokes, each bite is a celebration of flavors and textures. The addition of freshly grated Parmesan and a hint of rosemary infuses the stuffing with a rich, savory depth. Not only can this stuffing be prepared a day ahead for your convenience, but it also bakes beautifully, making it the perfect side dish for your holiday feast. Whether you prefer a crispy top or a moist interior, this stuffing can easily be tailored to your preference and is sure to impress your guests at Thanksgiving or any festive gathering.
N/A
Servings
N/A
Calories
14
Ingredients
Ingredients
mushrooms
1 lb (sliced)
butter
1 tablespoon (unsalted)
olive oil
2 tablespoons (extra virgin)
onions
2 (chopped (about 1/4 lb.))
celery
1 cup (chopped)
garlic
2 tablespoons (minced)
chicken broth
2 cups (low sodium)
sourdough bread
1 lb (cut into 1/2-inch cubes)
marinated artichoke hearts
2 (6 ounce) jars (drained and chopped)
Parmesan cheese
1 cup (freshly grated)
poultry seasoning
1 1/2 teaspoons
dried rosemary
3/4 teaspoon (or 1 1/2 tablespoons fresh rosemary)
salt and pepper
to taste
egg
1 (beaten)
Instructions
1
In a large skillet over medium heat, melt the butter and add the olive oil. Once hot, add the sliced mushrooms, chopped onions, celery, and minced garlic. Sauté for about 15 minutes, or until the vegetables are tender and lightly browned.
2
Deglaze the pan by adding a splash of chicken broth, scraping up any browned bits from the bottom, and then transfer the mixture to a large mixing bowl.
3
In the bowl, combine the remaining chicken broth (2 cups), the sourdough bread cubes, chopped marinated artichoke hearts, freshly grated Parmesan cheese, poultry seasoning, and rosemary. Stir well to combine and season with salt and pepper to taste.
4
Make a well in the center of the mixture, and pour in the beaten egg. Gently stir until all ingredients are evenly combined.
5
Transfer the stuffing to a shallow 9x13-inch baking dish. If you want a crispier top, leave it uncovered; for a moister stuffing, cover it with aluminum foil.
6
Preheat the oven to 325-350°F (175-180°C) and bake for about 50 minutes, or until the top is lightly browned and the stuffing is heated through.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main flavor profile of the Savory Artichoke and Parmesan Sourdough Stuffing?
The stuffing features a harmonious blend of earthy mushrooms, robust onions, tangy marinated artichokes, and savory Parmesan cheese with a hint of rosemary.
Who is the creator of this recipe?
This recipe is a classic from Leslie Parsons.
Where was this stuffing recipe originally featured?
It was featured in Sunset Magazine as one of their most requested Thanksgiving recipes.
How long has this recipe been a holiday favorite?
It has been featured in Sunset Magazine since 1994.
What type of bread is used in this stuffing?
The recipe calls for one pound of sourdough bread cut into 1/2-inch cubes.
Can I prepare this stuffing in advance?
Yes, this stuffing can be prepared a day ahead of time for your convenience.
What are the primary vegetables in this recipe?
The primary vegetables are mushrooms, onions, celery, and garlic.
What kind of mushrooms should I use?
The recipe requires 1 lb of sliced mushrooms.
How many jars of artichokes are needed?
You will need two 6-ounce jars of marinated artichoke hearts.
How should the artichoke hearts be prepared?
The marinated artichoke hearts should be drained and chopped before being added to the mix.
What is the recommended baking temperature?
The stuffing should be baked at 325-350 degrees Fahrenheit (175-180 degrees Celsius).
How long does the stuffing take to bake?
It takes approximately 50 minutes or until the top is lightly browned and it is heated through.
How do I achieve a crispy top on my stuffing?
To get a crispier top, bake the stuffing in the dish uncovered.
What if I prefer a moister stuffing?
For a moister consistency, cover the baking dish with aluminum foil while it bakes.
What size baking dish is recommended?
A shallow 9x13-inch baking dish is the best size for this recipe.
What is the purpose of the egg in this recipe?
The beaten egg acts as a binder to help the stuffing ingredients hold together.
How much chicken broth is required?
The recipe uses 2 cups of low-sodium chicken broth, plus a splash for deglazing.
What seasonings are used to flavor the stuffing?
Poultry seasoning, rosemary, salt, and pepper provide the savory flavor profile.
Can I use fresh rosemary instead of dried?
Yes, you can substitute 3/4 teaspoon of dried rosemary with 1 1/2 tablespoons of fresh rosemary.
How much Parmesan cheese is included?
The recipe calls for 1 cup of freshly grated Parmesan cheese.
What is the first step in the instructions?
The first step is to melt butter and olive oil in a large skillet and saute the mushrooms, onions, celery, and garlic.
How long should the vegetables be sauteed?
They should be sauteed for about 15 minutes or until tender and lightly browned.
What does 'deglazing the pan' involve in this recipe?
It involves adding a splash of chicken broth to the skillet and scraping up the browned bits from the bottom.
Is this recipe suitable for Thanksgiving?
Yes, it is explicitly described as a perfect side dish for Thanksgiving or any festive gathering.
What type of olive oil is recommended?
Extra virgin olive oil is suggested for this recipe.
Should the butter be salted or unsalted?
The recipe specifies using 1 tablespoon of unsalted butter.
How much garlic is used?
The recipe calls for 2 tablespoons of minced garlic.
What tags are associated with this recipe?
Tags include stuffing, thanksgiving, sourdough, artichoke, parmesan, vegetarian, holiday recipes, side dish, and comfort food.
Is this stuffing considered a vegetarian dish?
While tagged as vegetarian, note that it contains chicken broth; for a strict vegetarian version, use vegetable broth instead.
How many servings does this recipe provide?
The recipe data does not specify the exact number of servings, but it fills a standard 9x13-inch baking dish.