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Submitted by CourtneysSweets

Parmesan Artichoke Mushroom Stuffing

We were so sick of the ordinary stuffing, this is what happened!
My mom always loved the simple things, but when I got older we started to cook and bake from scratch. My fondest memories of my mom were when we were in the kitchen."


1 Loaf Day Old French Bread
1/2 Cup Celery
1/2 Cup Onion
1 Stick Butter (I used salted)
8 Oz Baby Bella Mushrooms
14 Oz Artichoke Hearts, Quartered (I used frozen, thawed)
1/2 Tablespoon Poultry Seasoning
1/4 Teaspoon Cracked Black Pepper
1 Cup Grated Parmesan
1 1/2 - 2 Cups Reduced Sodium Chicken Broth


Chop the bread into bite sized cubes and place on cookie sheet in the oven for about 20 minutes on 250°.
After the bread cubes are done let cool and then preheat the oven to 350°.
Meanwhile melt half the butter in a pan and add the celery, onion, and mushrooms.
Once a little tender drain the juice and add the other half of the butter and add the artichokes, and add the poultry seasoning and black pepper; stir to combine.
Take off the heat and add to a big bowl with the bread cubes.
Add in the Parmesan and 1 1/2 - 2 cups of broth depending on the consistency you want. More for mushy, less for crunchy.
Bake for 45-50 minutes covered. Then about 10 minutes un-covered.

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Nutritional Information
Per Serving

no nutrition information available

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