Artichoke Mushroom Stuffing
Enjoy this wonderful bread stuffing recipe with your dinner tonight. Artichoke Mushroom Stuffing is perfect any time of the year. Made with fresh vegetables and white wine, this savory stuffing will complement any meal.
Ingredients
- 1 pound sliced French of Italian sandwich bread
- 1 can (13 to 14 - ounces) artichoke hearts (no marinated)
- 4 tablespoons butter
- 1 yellow onion, chopped
- 1 stalk celery, chopped
- 8 ounces pre-sliced mushrooms, chopped
- 1 teaspoon poultry seasoning
- 1 teaspoon dried rubbed sage
- 1 cup Hollad House white cooking wine
- 1/2 cup toasted hazelnuts, walnuts or pecans, chopped
- 1/2 cup chicken broth (plus more to taste)
Instructions
- Preheat oven to 350 degrees F.
- 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.
- Lightly butter a 3-quart casserole dish (or a shallow 9x13-inch baking dish).
- Drain artichokes and cut into small pieces.
- In a large skillet, combine butter, onion, celery and mushrooms. Cook over high heat 6-7 minutes.
- Stir in artichokes, poultry seasoning and sage; add cooking wine. Cook 5 minutes more; remove from heat.
- 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.
- Spoon stuffing into buttered casserole dish. Cover and bake 45-50 minutes for a casserole dish (or 25-30 minutes for a shallow baking dish). Makes 12 cups stuffing.
