MOVE OVER STOVETOP!!!
Oh my, we had this for Thanksgiving and it is definitely a keeper!!! I am NOT a stuffing fan...never have been. But that's just because my mom didn't use this recipe!! ; )
I found this recipe online through a blog that I follow and it just looked divine. We've never had a certain stuffing recipe that was a tradition in our family...but NOW we do!
Here's what you need:
- 1 pound mushrooms, rinsed, ends trimmed, and sliced
- 1 tablespoon butter
- 2 onions (3/4 lb. total), chopped
- 1 cup chopped celery
- 2 tablespoons minced garlic
- About 2 cups reduced-sodium chicken broth
- 1 loaf (1 lb.) sourdough bread, cut into 1/2-in. cubes
- 2 jars (6 oz. each) marinated artichoke hearts, drained and chopped
- 1 cup freshly grated parmesan cheese
- 1 1/2 teaspoons poultry seasoning--I couldn't find this, so I left it out!
- 1 1/2 tablespoons minced fresh rosemary leaves or 3/4 tsp. crumbled dried rosemary
- Salt and freshly ground black pepper
- 1 large egg
In a frying pan over high heat, cook mushrooms, butter, onions, celery, and garlic, stirring often, until vegetables are lightly browned, about 15 minutes. Pour into a large bowl. Add a bit of broth to pan and stir to scrape up browned bits. Add to bowl.
Pour 2 cups broth into bowl and add bread, artichoke hearts, parmesan, poultry seasoning, and rosemary; mix well. Add salt and pepper to taste. Make a well in stuffing. Add egg and beat with a fork to blend; mix egg with stuffing.
Preheat oven to 325° to 350° (use temperature turkey requires)
Spoon stuffing into a shallow 3-qt. (9- by 13-in.) casserole. (I ended up preferring it cooked on a cookie sheet...see below!) For moist stuffing, cover with foil; for crusty stuffing, do not cover. Bake until hot (at least 150° in center) or lightly browned, about 50 minutes.
Updated: I got the chance to try it again and this time I cooked it on a cookie sheet completely uncovered and it was FABULOUS!! This is what it looked like when I spooned it into a bowl. It was heavenly...the bread chunks are large enough that they are lightly crunchy on the outside and still soft on the inside.