No cranberry sauce, who likes that stuff anyway? I roasted the turkey in a Reynolds Oven Bag, which was the easiest way I've ever cooked it. It came out moist with crispy skin! I did try a new stuffing this year, which was hit. I also made a new pumpkin pie, which was awesome (scroll down). I think I'm hungry again....
The feast |
Thanksgiving Dinner Plate |
Artichoke Parmesan Sourdough Stuffing |
Artichoke Parmesan Sourdough Stuffing
1 Portabella mushroom, chopped
1 Tbsp butter
1 onion, chopped
1 cup chopped celery
2 garlic cloves, minced
1 loaf (1 lb.) sourdough bread, cut into 1/2-in. cubes & toasted
12 oz. marinated artichoke hearts, drained and chopped
1 cup freshly grated parmesan cheese
5 sage leaves, minced
4-5 thyme springs, minced
1 1/2 Tbsp rosemary, minced
Salt and freshly ground black pepper
1 large egg
In a frying pan over high heat, cook mushrooms, butter, onions, celery, and garlic, stirring often, until vegetables are lightly browned, about 15 minutes. Pour into a large bowl.
Pour broth into bowl and add bread, artichoke hearts, parmesan and herbs; mix well. Add salt and pepper to taste. Add beaten egg and blend with stuffing.
Preheat oven to 350° (use temperature turkey requires; see Note below). Spoon stuffing into a casserole dish. Bake covered for 30 minutes. Uncover and bake for an additional 30 minutes until the top gets brown and crispy.
No comments:
Post a Comment