Artichoke, Fennel & Leek Stuffing
Artichokes meet traditional stuffing- enough said!
2 cups Ocean Mist Artichoke Hearts, cooked, cleaned, and diced
2 leeks, greenish-white part only, diced
2 each fennel bulbs, tops removed, diced
3 each stalks of celery, diced
½ yellow onion, diced
3/4 cup plus 3 tablespoon salted butter
2 teaspoons kosher salt
1 teaspoon black pepper
1-1/2 tablespoons fresh thyme, rough chopped
1 tablespoon fresh garlic, chopped fine
2 tablespoons poultry seasoning
2 cups chicken stock (may add more for more moist stuffing)
2 large eggs, lightly beaten
1 cup Italian Parsley Leaves, rough chopped
12 cups cube bread stuffing (boxed)
Melt the butter in a large pot. Add the Leeks, Onions, Fennel, Celery, salt and pepper. Cook until the Onions and Fennel turn translucent.
Add the Artichoke Hearts, thyme, garlic, and poultry seasoning. Cook until the aromas are released from the garlic.
Add the chicken stock and beaten eggs. Bring up to a simmer and then stir in the Parsley and bread crumbs to combine. Texture may be varied by using more liquid for moister stuffing, and less liquid for drier stuffing.
Spoon stuffing into a Buttered/Greased Casserole Dish, cover and bake at 350 F. degrees for 35-40 minutes or until piping hot. Uncover and continue baking for the last 15 minutes for a crisper top.
Artichokes and fennel add a nice twist to traditional stuffing. This stuffing recipe is easy to make and is packed with flavor. A great side to a turk
Artichokes and fennel add a nice twist to traditional stuffing. This stuffing recipe is easy to make and is packed with flavor. A great side to a turkey dinner. Is has great texture and consistency. Moist but not soggy or dry. This will be a holiday stuffing recipe tradition.