Artichoke Parmesan Sourdough Stuffing
December 18, 2008
This thanksgiving my family went “Viva Itailano”. My turkey was marinated in olive oil, fresh herbs and spices. The stuffing, was a wonderful artichoke parmesan sourdough stuffing, that was an absolute perfect compliment to our turkey. I made it a day ahead, baked it covered, then the following day, I heated it up without the cover which made it lightly browned and crusty. The loaf of sourdough was fresh, although it did take some time to cut it into 1/2 -inch cubes, it was well worth it (make sure your serrated knife is sharp). In this recipe they say it’s even better with extra parmesan cheese, I used 1-1/2 cups total and it was perfect!
My source for this recipe is Sunset magazine (one of their most requested thanksgiving recipes). It was actually created by Jo Parson’s of Sutter Creek, thank you Jo! Please enjoy!
Check out some other dishes that were part of our thanksgiving feast: Shirley’s Mashed Potatoes with Mascarpone Cheese, Holly’s Sweet Potatoes with Pecans, Fern’s Scalloped Potatoes with Fresh Chard, and Bertha’s Beef Stroganoff.
- 1 lb. mushrooms, rinsed, ends trimmed, and sliced
- 1 tbsp. butter
- 2 onions (3/4 lb. total), chopped
- 1 cup chopped celery
- 2 tbsp. minced garlic
- About 2 cups reduced-sodium chicken broth
- 1 loaf (1 lb.) sourdough bread, cut into ½ inch cubes
- 2 jars (6 oz. each) marinated artichoke hearts, drained and chopped
- 1 cup freshly grated parmesan cheese
- 1 ½ tsp. poultry seasoning
- 1 ½ tbsp. minced fresh rosemary leaves, or ¾ tsp. dried rosemary
- Salt and freshly ground pepper
- 1 large egg
In a 12-in. 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 the 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 stuffing, cover with foil; for crusty stuffing, do not cover.
Preheat oven to 325 degrees. Spoon stuffing into a shallow 3-qt. (9-by 13-in.) casserole dish. For moist stuffing, cover with foil; for crusty stuffing, do not cover. Bake until hot (at least 150 degrees in center) or lightly browned, about 50 minutes.
Make ahead: up to 1 day ahead, make stuffing, put in casserole, cover and chill. Allow about 1 hour to bake.
Serves 12 (makes 10 cups)
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January 3rd, 2009 at 4:39 am
Hey Leanne- looks like a good recipe…thanks for sharing.