ARTICHOKE STUFFING
This recipe is so good with turkey! I also halve the recipe and use it when I bake a chicken. -Lorie Verkuyl, Ridgecrest, California
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 14 cups.
Number Of Ingredients 11
Steps:
- Place bread cubes in two ungreased 15x10x1-in. baking pans. Bake at 350° for 15 minutes or until lightly browned. , In a large skillet, saute the mushrooms, celery and onion in butter until tender. Add garlic; cook 1 minute longer. Stir in the artichokes, cheese and poultry seasoning. Transfer to a large bowl; stir in bread cubes. , In a small bowl, whisk egg and broth until blended. Pour over bread mixture and mix well., Transfer to a greased 3-qt. baking dish (dish will be full). Cover and bake at 350° for 30 minutes. Uncover; bake 5-15 minutes longer or until a thermometer reads 165°.
Nutrition Facts : Calories 139 calories, Fat 6g fat (2g saturated fat), Cholesterol 18mg cholesterol, Sodium 384mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 1g fiber), Protein 5g protein.
STUFFED ARTICHOKES
Steps:
- Squeeze the lemons into a large bowl filled with water. Place the lemon halves in the water.
- Cut off the pointy tops of the artichoke. Remove some of the tough outer leaves. Remove the stem of the artichoke and peel off the tough green outer layer and reserve in the lemon water.
- Gently spread the leaves of the artichoke. Using a melon baller, scoop out the hairy choke in the center of the artichoke. When the arties are clean reserve them in the lemon water.
- In a small bowl combine the garlic, herbs, pecorino, bread crumbs, and crushed red pepper. Finely chop the reserved artichoke stems and add them to the bowl. Slowly drizzle in olive oil until the mixture forms a paste. Season with salt.
- Stuff the artichokes with the paste.
- Place the artichokes, flat side down, in a saucepan large enough to accommodate them.
- Add the wine to the saucepan and enough lemon water to come 3/4 way up the sides of the artichokes. Add the lemon halves to pan also. Drizzle generously with olive oil and season with salt.
- Bring to a boil and reduce to a simmer. Simmer for 15 to 20 minutes, or until the base of the artichokes are tender when poked with a fork.
- Serve hot or cold drizzled with olive oil.
- May - Why We Love: Artichokes
THE ULTIMATE STUFFED ARTICHOKE RECIPE
This Ultimate Stuffed Artichoke Recipe is packed with incredible, aromatic flavors and is out of this world. Serve it for a scrumptious vegetarian first or main course. And it's great for sharing too!*Serves about 6 as a starter, & 2 to 4 as a main course.
Provided by Valentina K. Wein
Categories Appetizer
Time 1h35m
Number Of Ingredients 10
Steps:
- Fill a steamer pot with a few inches of water, and place a steamer basket on top. Cover the pot and bring the water to a boil. Turn the heat to low and let it simmer.
- Use a Chef's knife to cut off about 1-inch from the top of each artichoke, and enough off of the bottom to form a nice base. Remove any especially tough outer leaves and discard them. Then use kitchen scissors to cut off the sharp tips of the leaves.
- Using your hands, carefully pull the leaves away from the middle of the artichoke -- just enough so that you can see down to the choke. Now use a spoon to reach down and gently scrape away and discard all of the fuzz, to reveal a clean heart. (See above image.) This will take a bit of muscle, but must be done. Drizzle about 1 tablespoon of the lemon juice inside and over each one.
- Place the artichokes, stem-end up, in the steamer basket, cover, and steam until they are almost tender, about 35 minutes. (They'll finish cooking in the oven.) Check for doneness by pulling off an outer leaf - it should come off fairly easily. Set them aside to cool.
- While the artichokes are steaming, preheat the oven to 375°F.
- Melt the butter in a large sauté pan over low-medium heat. Let it simmer until it begins to brown, about 3 minutes. Add the shallots and garlic and cook until soft, about 3 minutes. Pour in about ⅓ cup of lemon juice and the wine. Stir and let this simmer on low heat for about 4 minutes. Add the bread crumbs and parsley, stir to blend and remove from the heat. Season to taste with salt and pepper (here's how), and set aside to cool.
- Place the artichokes, sitting on their bases, in a baking dish.
- Use a spoon and/or your hands to carefully fill the center of each artichoke with the stuffing -- fill it to maximum capacity! (If you think there's too much stuffing, don't worry just pack it in.) Then fill all of the spaces between the leaves as much as possible. Sprinkle the top of each one with 1 tablespoon of the Parmesan.
- Place the stuffed artichokes in the preheated 375°F oven and bake until the breadcrumbs are golden and the cheese has melted, 15 to 20 minutes.
- I like serving these whole for sharing.
Nutrition Facts : Calories 456 kcal, ServingSize 1 serving
APPLE-CRANBERRY STUFFING
I leave out the giblets my mom used in her stuffing and bump up the fruit and wild rice instead. The result is this delicious apple cranberry stuffing. -Miranda Allison, Simpsonville, South Carolina
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 16 servings (3/4 cup each).
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. In a 6-qt. stockpot, melt butter over medium heat. Add onion and celery; cook and stir 4-5 minutes or until tender. Add stuffing cubes, apples, rice, cranberries and seasonings; toss. Stir in enough broth to reach desired moistness., Transfer to a greased 13x9-in. baking dish. Bake, covered, 30 minutes. Uncover and bake 10-15 minutes longer or until lightly browned.
Nutrition Facts : Calories 261 calories, Fat 8g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 819mg sodium, Carbohydrate 45g carbohydrate (12g sugars, Fiber 4g fiber), Protein 5g protein.
WILD RICE, APPLE, AND DRIED-CRANBERRY STUFFING
Categories Fruit Herb Side Bake Thanksgiving Stuffing/Dressing Cranberry Apple Fall Wild Rice Gourmet Peanut Free Tree Nut Free Soy Free
Yield Makes 8 to 10 servings
Number Of Ingredients 15
Steps:
- Bring water to a boil in a 2-quart heavy saucepan, then add rice and 1/2 teaspoon salt. Reduce heat to low and cook, covered, until rice is tender and most grains are split open, 1 to 1 1/4 hours (not all liquid will be absorbed). Drain well in a colander and spread out in a baking pan to cool completely.
- Put oven rack in upper third of oven and preheat oven to 350°F.
- Spread bread cubes in a shallow baking pan and bake in upper third of oven until dry, about 20 minutes.
- Melt 1 stick butter in a large nonstick skillet over moderate heat, then cook onion and celery, stirring, until softened, about 8 minutes. Add apple and cook, stirring, until crisp-tender, about 5 minutes. Stir in herbs, pepper, and remaining teaspoon salt and cook, stirring, 2 minutes. Transfer to a large bowl and toss with rice, bread, and dried cranberries.
- Increase oven temperature to 450°F and butter a shallow 3-quart baking dish (13 by 9 inches).
- Spread stuffing evenly in baking dish and drizzle with turkey stock and melted butter. Bake, covered tightly with foil, in upper third of oven until heated through, about 20 minutes. Remove foil and bake until top is browned, 10 to 15 minutes more.
ARTICHOKE STUFFING
A versatile stuffing, you could easily switch the artichoke to cauliflower, spinach, or some other vegetable
Provided by Susiecat too
Categories Brown Rice
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- saute onions in olive oil until translucent.
- add garlic, saute 2-3 minutes more.
- in a large bowl, mix rice and bread cubes.
- add quartered artichoke hearts to bread/rice bowl and mix well.
- add onion saute mix to bread/rice bowl and toss.
- mix eggs well with broth, add to bread mixture and toss together well.
- add oregano and salt and pepper to taste.
- press mixture into greased 9 x 13 inch baking pan.
- bake 400F for one hour.
Nutrition Facts : Calories 166.3, Fat 6.3, SaturatedFat 1.1, Cholesterol 35.9, Sodium 339.6, Carbohydrate 23.3, Fiber 4.7, Sugar 2.1, Protein 5.7
STUFFED ARTICHOKES
Serve these deeply flavorful stuffed artichokes in individual portions or deconstructed in a casserole, from "Mad Hungry" by Lucinda Scala Quinn, for a delicious appetizer or side dish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Vegetables
Number Of Ingredients 7
Steps:
- Squeeze the lemon halves into a large bowl and fill the bowl with cold water. Trim the bottom off each artichoke. Trim off the tough outer leaves. Snip the thorny tips off the top leaves. As each one is completed, place it in the lemon water to prevent it from discoloring.
- In a small bowl, combine the breadcrumbs, cheese, garlic, and parsley and season with pepper. Pull each leaf open slightly from each artichoke and stuff a little filling into the opening. Place the artichokes snugly side by side in a large pan with a tight-fitting lid. Add 1 inch of water to the pot. Cover, bring to a boil, then reduce the heat and steam until the bottoms of the artichokes are tender, 35 to 45 minutes; a knife should insert easily. Make sure the water doesn't boil dry. Add more water if necessary.
- Serve each artichoke hot, on an individual plate.
STOVE TOP CRANBERRY AND APPLE STUFFING
Cook a sweet and tart cranberry and apple stuffing for all your holiday needs. This STOVE TOP Cranberry and Apple Stuffing recipe uses apple juice instead of water for extra festive flavor.
Provided by My Food and Family
Categories Thanksgiving Side Dishes
Time 10m
Yield 8 servings, 1/2 cup each
Number Of Ingredients 4
Steps:
- Bring juice and butter to boil in medium saucepan on high heat.
- Add stuffing mix and fruit; mix lightly. Cover. Remove from heat.
- Let stand 5 min. Fluff with fork.
Nutrition Facts : Calories 120, Fat 3.5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 10 mg, Sodium 380 mg, Carbohydrate 0 g, Fiber 0.8857 g, Sugar 0 g, Protein 3 g
NEMIE'S ARTICHOKE PARMESAN SOURDOUGH STUFFING
My good friend made this last year for Thanksgiving instead of traditional stuffing. It is easy to make but tastes like it was really hard to do. So don't tell'em how easy it was and milk it for all it's worth!:)
Provided by Punky Julster
Categories Grains
Time 1h25m
Yield 12-16 serving(s)
Number Of Ingredients 14
Steps:
- Spread bread cubes in a single layer on a 12 X 15 inch baking sheet.
- Toast in a 350 degree oven until very crisp and golden brown, about 25 min.
- Shake cubes after 15 min.
- and switch pan positions.
- (if making ahead, cool cubes and store in airtight container for up to 2 days).
- In a 12 inch frying pan or 6-8 quart pan, melt butter over med.
- heat; add onions, mushrooms, celery, and garlic.
- Cook, stirring often, until veggies are soft and tinged golden brown, about 25 min.
- To release brown bits from the bottom of the pan add 1/2 cup broth; using a wooden spoon, scrape all brown bits from the pan bottom.
- In a large bowl, mix veggies, bread, artichoke hearts, cheese, poultry season, rosemary& salt and pepper.
- Whisk together remaining broth and eggs, and pour over veggie bread mixture; stir until ingredients are well coated.
- Use to stuff turkey or bake stuffing in a 4 1/2 to 5 qt.
- baking dish in a 350 degree oven for 30 min covered, then uncover and cook another 20 min.
- Makes 12-16 servings.
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