Nemie's Artichoke Parmesan Sourdough Stuffing

Elevate your holiday table with Nemie's Artichoke Parmesan Sourdough Stuffing—a rich and flavorful twist on traditional stuffing. This recipe combines tangy sourdough bread, marinated artichoke hearts, and nutty Parmesan cheese for a dish that's as unique as it is delicious. Toasted sourdough cubes provide the perfect balance of texture, while a medley of sautéed onions, celery, and garlic infuse every bite with savory depth. Tied together with fresh herbs, a splash of chicken or vegetable stock, and baked to golden perfection, this crowd-pleaser is both hearty and elegant. Whether you're hosting a Thanksgiving feast or a cozy family dinner, this stuffing guarantees to steal the show. Keywords: artichoke sourdough stuffing, Parmesan stuffing recipe, holiday side dish, Thanksgiving stuffing recipe, unique stuffing ideas.

Nutriscore Rating: 65/100

Prep Time:25 mins

Cook Time:45 mins

Total Time:70 mins

Servings: 8

Ingredients

• 6 cups sourdough bread
• 4 tablespoons butter
• 1 large yellow onion
• 2 celery stalks
• 3 garlic cloves
• 1 jar (12 ounces) marinated artichoke hearts
• 1 cup Parmesan cheese, grated
• 2.5 cups chicken or vegetable stock
• 0.25 cup fresh parsley, chopped
• 1 teaspoon fresh thyme, chopped
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 tablespoon olive oil

Directions

Step 1

Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with olive oil or butter and set aside.

Step 2

Cut the sourdough bread into 1-inch cubes and spread them out on a baking sheet. Toast in the preheated oven for 8-10 minutes, flipping once, until lightly golden and crisp. Remove from the oven and set aside.

Step 3

In a large skillet, melt the butter over medium heat. Dice the onion and chop the celery, then add them to the skillet. Cook for 5-7 minutes, stirring occasionally, until softened and fragrant.

Step 4

Finely mince the garlic and add it to the skillet. Sauté for another 1-2 minutes until the garlic is fragrant but not browned.

Step 5

Drain the marinated artichoke hearts, chop them into bite-sized pieces, and add them to the skillet. Stir well to combine and heat through, about 2 minutes.

Step 6

In a large mixing bowl, combine the toasted sourdough cubes, the cooked vegetable mixture, and the grated Parmesan cheese. Toss gently to combine.

Step 7

In a separate bowl, whisk together the chicken or vegetable stock, chopped parsley, thyme, salt, and black pepper. Pour this mixture evenly over the stuffing ingredients and toss until the bread is evenly moistened.

Step 8

Transfer the stuffing mixture into the prepared baking dish. Cover tightly with aluminum foil and bake in the preheated oven for 25 minutes.

Step 9

Remove the foil and bake for an additional 20 minutes, or until the top is golden and slightly crisp.

Step 10

Remove from the oven and let the stuffing rest for 5 minutes before serving. Garnish with additional chopped parsley, if desired.

Nutrition Facts

Serving size	(2296.8g)

Amount per serving	% Daily Value*
Calories	3227.7

Total Fat 112.4g	0%
Saturated Fat 46.8g	0%
Polyunsaturated Fat 2.7g
Cholesterol 292.6mg	0%
Sodium 11595.5mg	0%
Total Carbohydrate 455.0g	0%
Dietary Fiber 35.8g	0%
Total Sugars 29.0g
Protein 126.7g	0%

Vitamin D 9.0IU	0%
Calcium 1568.1mg	0%
Iron 25.3mg	0%
Potassium 2202.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 30.3%

Protein: 15.2%

Carbs: 54.5%