Another Kind of Stuffing
Looking for something different to put in your stuffing this Thanksgving? How about artichoke hearts?
This recipe combines artichoke hearts with mushrooms and nuts.
Artichoke-Mushroom Stuffing
About 1 pound. sliced French or Italian sandwich bread
1 can (13- to 14-ounce artichoke hearts (not marinated)
4 tablespoons butter
1 yellow onion, chopped
1 stalk celery, chopped
8 oounces pre-sliced mushrooms, chopped
1 teaspoon poultry seasoning
1 teaspoon dried rubbed sage
1 cup dry white wine
1/2 cup toasted hazelnuts, walnuts or pecans, chopped
1/2 cup chicken broth (plus more to taste)
1. Spread bread slices out on sheet trays for several hours to dry out a bit. Or place in a warm oven for 15 minutes. Tear bread into bite-size pieces. Measure 12 cups and place in a very large bowl.
2. eat oven to 350 degrees. Lightly butter a 3-quart casserole dish (or a shallow 9-by-13-inch baking dish). Drain artichokes and cut into small pieces.
4. In a large skillet, combine butter, onion, celery and mushrooms. Cook over high heat, stirring often, for 6 ro 7 minutes. Stir in artichokes, poultry seasoning and sage; add wine. Cook 5 minutes more; remove from heat.
5. Gradually spoon vegetable mixture, including liquid, over bread, tossing
gently after each addition. Sprinkle in nuts. Drizzle with chicken broth and
toss, using more broth if you prefer moister stuffing.
6. Spoon stuffing into buttered casserole dish. Cover and bake 45 to 50 minutes
for a casserole dish (or 25-30 minutes for a shallow baking dish).
Makes 12 cups stuffing.
Recipe adapted from Holland House. Photo courtesy of Holland House.
