Artichoke Parmesan Stuffing


This recipe is one of my all-time Holiday favorites! I have to make this at least ONCE during the Holiday season! One of the things I love about this recipe is that serving it with gravy is optional; it’s good either way.  I certainly hope you find this recipe intriguing enough to try and enjoy.

Preheat your oven to 350 degrees F.

What you will need….

1 loaf of bread of your choice (I like to use a good sour dough and/or garlic/olive loaf), sliced and torn into pieces in a large bowl

1 Tablespoon of butter

1 lb of sliced mushrooms

1 cup of sliced celery

1 onion, chopped

1/2 cup of shoestring carrots

2 (copious) tablespoons of minced garlic

2 jars of marinated artichoke hearts (reserve liquid to add with the broth)

2 cups of chicken broth

1 1/2 cup of Parmesan cheese (actually, I like to mix it up a bit by using shredded Asiago and shaved Parmesan together for a fuller, nuttier flavor)

1 1/2 teaspoon Poultry Seasoning

1 1/2 Tablespoons of Rosemary (or, if you are growing it like I am, three sprigs of fresh Rosemary)

1/2 teaspoon each: parsley, sage and thyme (is their a song ringing in your head yet?…Parsley, Sage, Rosemary and Thyme….)

2 tins of smoked oysters

2 large eggs

Salt and pepper to taste

Let’s make it!

* Heat butter in a skillet and saute the mushrooms, celery, onions, carrots and garlic for a couple minutes.

* Pour veggies and garlic into the large bowl with the bread pieces in it.

* Add in the artichoke hearts, smoked oysters, cheese and seasonings and mix all of it well (I’m a “hands on” kind of person)

*Add in the eggs and mix well, again.

*Pour the bread mixture into an oiled oven-safe casserole dish.

*Bake for about 50 minutes.

~ For moist stuffing, cover with foil; for crusty stuffing, don’t cover.

~ This recipe can also be cooked in a crock pot

~ The smoked oysters are optional.

~ The recipe can be prepared ahead and baked when you are ready to cook it.  Just, please, keep it refrigerated.




4 thoughts on “Artichoke Parmesan Stuffing

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