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Artichoke Parmesan Sourdough Stuffing

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“This comes from Sunset Magazine most requested Thanksgiving Recipes, created by Leslie Parsons in 1994. Up to 1 day ahead, make stuffing, put in casserole, cover and chill. Allow about 1 hour to bake.”
1hr 10mins

Ingredients Nutrition


  1. In a frying pan cook mushrooms, butter,onions, celery,oil and garlic until vegetables are lightly browned (about 15 min), pour in a large bowl.
  2. Add a bit of broth to pan and stir to scrape up browned bits, add to bowl.
  3. Pour 2 cups broth into bowl and add bread, artichoke hearts, parmesan, poultry seasoning and rosemary; mix well, add salt and pepper to taste.
  4. Make a well in stuffing, add beaten egg, stir to combine.
  5. Spoon stuffing into a shallow 9x13 pan bake at 325-350 degrees about 50 minute until lightly browned.
  6. For moist stuffing cover, for crudsty stuffing do not cover.

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