Parmesan Artichoke Mushroom Stuffing

Submitted by CourtneysSweets
Submitted by CourtneysSweets
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

Nutritional information

No nutrition information available


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.