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Artichoke Stuffing

This stuffing is, of course, great with a traditional turkey dinner, but it also pairs really well with salmon.

Ingredients:
1 loaf of French or sourdough bread. Can be fresh or several days old.
2 cups milk (or broth)
1 onion, finely chopped
1 cup chopped celery
1 lb. mushrooms, sliced
Two 14 oz. cans of artichoke hearts, drained and chopped
2 Tbsp. finely chopped fresh dill
1 cup grated Asiago cheese
1 egg, whisked

Directions:
Preheat oven to 350.

Slice bread into bite-sized chunks. Put in a 13×9 baking dish and add milk. Let sit for 25 minutes. In the meantime, saute onions, celery and mushrooms in a few tablespoons of olive oil until soft.

Break the bread into smaller pieces with your hands. Add the onion mixture, artichoke hearts, dill and cheese. Salt and pepper to taste. Add the egg and mix in well.  Cover the dish with foil and bake for 35 minutes. Take the foil off and bake for another 15-25 minutes.

Tips:
Cooking Time: 1/2 hour to prep, 50 minutes to bake.
Servings: 6-8

  • The cheese melts into the dish and disapears, adding flavor and moistness. If you want the stuffing to be cheesier, sprinkle another cup of grated cheese on top ten minutes before it comes out of the oven.
  • Asiago isn’t the only cheese you can use..try Monterey Jack, Gruyere, Parmigiano-Reggiano or Cheddar.
  • For a breakfast dish, add cooked sausage.
One Comment leave one →
  1. Kara Azevedo permalink
    November 26, 2009 8:32 pm

    This is divine! I used 1 cup of vegetable broth and 1 cup of milk and I really like the flavor. Thanks for a great vegetarian stuffing I can be proud of bringing to the table!

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