Mushroom-Artichoke Stuffing

By rbotzl01

Mushroom-Artichoke Stuffing brings new life to a holiday standard. Mushrooms lend an almost meaty texture to this side dish.

Ingredients

• 1 1/2 cups unsalted chicken stock, can use vegetable broth
• 2 eggs
• 12 ounces toasted sourdough bread cubes
• 1 tablespoon olive oil
• 12 ounces exotic mushroom blend
• 1 tablespoon chopped fresh thyme
• 1 (9-ounce) package thawed frozen artichokes
• 2 teaspoons minced fresh garlic
• 1/2 teaspoon pepper
• 1/4 teaspoon salt
• Cooking spray
• 1 ounce shaved Parmesan cheese

Preparation

Step 1

Combine 1 1/2 cups unsalted chicken stock and 2 eggs. Add 12 ounces toasted sourdough bread cubes.

Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil. Sauté 12 ounces exotic mushroom blend and 1 tablespoon chopped fresh thyme 6 minutes. Add 1 (9-ounce) package thawed frozen artichokes, 2 teaspoons minced fresh garlic, 1/2 teaspoon pepper, and 1/4 teaspoon salt; sauté 2 minutes. Stir into bread mixture.

Bake stuffing at 350°F for 45 minutes in an 11 x 7-inch ­baking dish coated with cooking spray. Top with shaved Parmesan cheese after baking.