We tried a new stuffing this year -- mushroom-artichoke stuffing. It was very good, but next time I make it, I'm going to make some changes. I loved the mushrooms and artichokes, but I used an egg as a combining agent, and it gave the bread a spongy, stick-to-everything texture. I know that's a common way of making stuffing, but you see, it reminded me of regular spongy Stove Top Stuffing. Maybe you'd love it, but I can't have that. I like my bread to be a star and hold its own. This recipe is definitely worth keeping and tweaking, though.
THE RECIPE:
1 lb. thick, crusty bread, cut into 1/2-inch pieces
1/4 c. butter
1 onion, diced
1 c. diced celery
16 oz. sliced mushrooms
2 cloves garlic, minced
12 oz. marinated artichoke hearts, drained and roughly chopped
1/2 tsp. salt
1/4 tsp. pepper
1 c. chicken broth
1/2 tsp. ground sage
1/2 tsp. dried rosemary
1 beaten egg
1 c. shredded Parmesan
Preheat oven to 400 degrees. Lay out bread pieces on baking sheet and cook for about 10 minutes, or until dry and crispy.
In large skillet, melt butter, then saute onions, celery and mushrooms until mostly tender. Add garlic and saute one minute more. Place mixture in large bowl and add bread. Add remaining ingredients one at a time and mix well. Spoon stuffing into 9x13 pan and bake at 350 degrees for about 50 minutes.
No comments:
Post a Comment