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

Ingredients:

•  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

Preparation

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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