Categories: Dressings- Stuffing- Gravies
Ingredients
- about 1 lb. sliced French or Italian bread
- 1 can (13 to 14 oz.) artichoke hearts (not marinated)
- 4 Tbsp. butter
- 1 yellow onion, chopped
- 1 stalk celery, chopped
- 8 oz. pre-sliced mushrooms, chopped
- 1 tsp. poultry seasoning
- 1 tsp. dried rubbed sage
- 1 cup Holland House White Cooking Wine
- 1/2 cup toasted hazelnuts, walnuts or pecans, chopped
- 1/2 cup chicken broth
Directions
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Spread bread slices out on trays for several hours to dry or place in a warm oven for 15 minutes. Tear bread unto bite-size pieces. Measure 12 cups and place in a bowl.
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Preheat oven to 350 degrees. Lightly butter a 3-quart casserole dish. Drain artichokes and cut into small pieces.
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In a skillet, combine butter, onion, celery and mushrooms. Cook over high heat 6-7 minutes. Stir in artichokes, poultry seasoning and sage, add Holland House White Cooking Wine. Cook 5 minutes; remove from heat.
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Spoon vegetables mix, including liquid, over bread, toss gently after each addition. Sprinkle in nuts. Drizzle with chicken broth and toss. For mister stuffing, use more broth.
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Spoon stuffing into a buttered casserole dish. Cover and bake 45- 50 minutes.
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makes 12 cups