Stuffing with Mushrooms and Artichokes

Thanksgiving is right around the corner and Jami Mitchell is here to help you plan a healthy Thanksgiving dinner! Last week she drastically cut the fat in mashed potatoes and plan to do the same with stuffing. Try the recipe below!

Stuffing with Mushrooms and Artichokes


•  1 pound mushrooms, rinsed, ends trimmed, and sliced
• 1 tablespoon olive oil
•  1 large sweet onion, chopped
•  1 cup chopped celery
•  2 tablespoons minced garlic
•  About 2 cups reduced-sodium chicken broth
•  1 loaf (1 lb.) stale sourdough bread, cut into 1/2-in. cubes
•  2 jars (6 oz. each) marinated artichoke hearts, drained and chopped
•  1 cup grated parmesan cheese
•  1 1/2 teaspoons poultry seasoning
•  3/4 tsp. crushed dried rosemary
•  Salt and freshly ground black pepper
•  1 large egg


1. In a 12-inch frying pan over high heat, cook mushrooms, olive oil, onions, celery, and garlic, stirring often, until vegetables are lightly browned, about 15 minutes. Pour into a large bowl. Add a bit of broth to pan and stir to scrape up browned bits. Add to bowl.

2. Pour 2 cups broth into bowl and add bread, artichoke hearts, parmesan, poultry seasoning, and rosemary; mix well. Add salt and pepper to taste. Make a well in stuffing. Add egg and beat with a fork to blend; mix egg with stuffing.
3. Preheat oven to 325° to 350°. Spoon stuffing into a shallow 3-qt. (9- by 13-in.) casserole. For moist stuffing, cover with foil; for crusty stuffing, do not cover. Bake until hot (at least 150° in center) or lightly browned, about 50 minutes.

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