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.