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Artichoke Parmesan Sourdough Stuffing

See full recipe on: My Recipes



Ingredients

1 pound mushrooms, rinsed, ends trimmed, and sliced
1 tablespoon butter
2 onions (3/4 lb. total), chopped
1 cup chopped celery
2 tablespoons minced garlic
About 2 cups reduced-sodium chicken broth
1 loaf (1 lb.) sourdough bread, cut into 1/2-in. cubes
2 jars (6 oz. each) marinated artichoke hearts, drained and chopped
1 cup freshly grated parmesan cheese
1 1/2 teaspoons poultry seasoning
1 1/2 tablespoons minced fresh rosemary leaves or 3/4 tsp. crumbled dried rosemary
Salt and freshly ground black pepper
1 large egg

Nutrition 12 servings

Per Serving % Daily Value
Calories 193
Fat 5g 8%
Carbs 26g 8%
Protein 10g 21%
Fiber 4g 16%
Cholesterol 24mg 8%
Sodium 483mg 20%
     
Fat
Carbs
Protein

Preparation






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