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Bread butter onions mushroom celery garlic regular strength chicken broth hearts Parmesan cheese poultry seasoning fresh rosemary salt pepper eggs
Viewed: 77 - Published at: 4 years agoIngredients
- 2 lbs sourdough bread, cut into 3/4 to 1 inch squares (about 2 loaves, 8 quarts total)
- 3 tablespoons butter or 3 tablespoons margarine
- 2 large onions, chopped (about 1 1/4 lbs. total)
- 1 lb mushroom, rinsed & sliced
- 2 cups chopped celery
- 1/4 cup minced garlic (about 12 cloves)
- 3 1/2 cups regular strength chicken broth
- 4 (6 ounce) jars marinated artichoke hearts (drained)
- 1 cup grated parmesan cheese
- 1 tablespoon poultry seasoning
- 1 tablespoon minced fresh rosemary or 1 1/2 teaspoons dried rosemary
- 3/4 teaspoon salt
- 3/4 teaspoon pepper
- 2 large eggs (beaten)
Method
- Spread bread cubes in a single layer on a 12 X 15 inch baking sheet.
- Toast in a 350 degree oven until very crisp and golden brown, about 25 min.
- Shake cubes after 15 min.
- and switch pan positions.
- (if making ahead, cool cubes and store in airtight container for up to 2 days).
- In a 12 inch frying pan or 6-8 quart pan, melt butter over med.
- heat; add onions, mushrooms, celery, and garlic.
- Cook, stirring often, until veggies are soft and tinged golden brown, about 25 min.
- To release brown bits from the bottom of the pan add 1/2 cup broth; using a wooden spoon, scrape all brown bits from the pan bottom.
- In a large bowl, mix veggies, bread, artichoke hearts, cheese, poultry season, rosemary& salt and pepper.
- Whisk together remaining broth and eggs, and pour over veggie bread mixture; stir until ingredients are well coated.
- Use to stuff turkey or bake stuffing in a 4 1/2 to 5 qt.
- baking dish in a 350 degree oven for 30 min covered, then uncover and cook another 20 min.
- Makes 12-16 servings.
