Artichokeparmesansourdoughstuffing Recipes

Steps:

• Set a steamer basket over rapidly simmering water with 1/2 lemon, a few parsley stems and 2 smashed garlic cloves in the water. Trim 4 large artichokes, removing the stems. Stand upright in the basket. Cover and steam over medium heat, adding more water as needed, until tender, about 45 minutes. Serve with melted butter for dipping.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Scrub Jerusalem artichoke tubers and cut out eyes. Cut tubers into 1-inch pieces.
• Mix olive oil, thyme, garlic, and sea salt together in a large bowl; add Jerusalem artichoke pieces and toss to coat. Arrange coated pieces in one evenly-spaced layer on a baking sheet.
• Roast in the preheated oven until Jerusalem artichokes are tender, 35 to 45 minutes.

Steps:

• In a frying pan cook mushrooms, butter,onions, celery,oil and garlic until vegetables are lightly browned (about 15 min), pour in a large bowl.
• Add a bit of broth to pan and stir to scrape up browned bits, add to bowl.
• 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 beaten egg, stir to combine.
• Spoon stuffing into a shallow 9x13 pan bake at 325-350 degrees about 50 minute until lightly browned.
• For moist stuffing cover, for crudsty stuffing do not cover.

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.

Steps:

• Fill the pan with just enough water to cover bottom. Bring to a full boil over high heat. While water is heating, trim and discard the stems and tough outer leaves of artichokes. Tuck slivers of butter and slices of garlic into artichoke leaves.
• When water is boiling, place steamer insert in pot and set artichokes in steamer, stem-side down. Cover pot with lid and allow artichokes to steam for approximately 20 minutes, until tender.

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.

Steps:

• Preheat oven to 425°F.
• Arrange bread ina single layer on a baking sheet. Bake at 425°F for 9 minutes or until golden. Place in a large bowl.
• Remove casings from sausage. Heat a large non-stick skillet over medium-high heat. Coat pan with cooking spray. Add sausage, and cook for 8 minutes or until browned, stirring to crumble. Add sausage to bread cubes, tossing to combine. Set aside.
• Return pan to medium-high heat. Add onion, celery, and carrot; saute 10 minutes or until onion begins to brown. Stir in mushrooms; cook 4 minutes. Stir in pear, basil, tarragon, and salt; cook 4 minutes or until pear begins to soften, stirring occasionally. Add pear mixture to bread mixture, tossing gently to combine. Stir in broth and pepper.
• Place bread mixture in a 13x9-in baking dish coated with cooking spray; cover with foil. Bake at 425°F for 20 minutes. Uncover; bake stuffing an additional 15 minutes or until top of stuffing is crisp.

Steps:

• Preheat the oven to 350 degrees F.
• Grease a 2-quart baking dish and set aside.
• Cut or tear the bread into 1-inch cubes and spread it evenly on 2 baking sheets.
• Toast the bread in the oven until completely dry and beginning to crisp and brown, about 25 minutes.
• Transfer to a large mixing bowl.
• Saute sausage in large pan over medium high heat until browned.
• Add 2 tablespoons of the butter.
• Add the mushrooms and a few pinches of salt and saute, stirring occasionally, until golden brown, about 6 to 8 minutes.
• Add celery, onion, and 2 more tablespoons butter.
• Once the butter has melted, cook, stirring frequently, until the vegetables have softened, about 5 minutes. Add the artichoke hearts.
• Add sage and remaining 4 tablespoons butter.
• Add chicken broth to skillet and stir to combine.
• Season with salt and pepper, to taste.
• Transfer toasted bread cubes to a large bowl.
• Pour the chicken broth mixture over the bread cubes and toss to combine until the bread cubes absorb the liquid.
• Pour the mixture into the greased baking dish, and sprinkle with parsley.
• Bake in the center of the oven until heated through and the top is golden brown, about 40 minutes.
• Remove the stuffing from the oven and allow to cool about 15 minutes before serving.

Steps:

• Preheat an outdoor grill for low heat.
• Meanwhile, bring a large pot of water to a boil. Place the artichokes into the boiling water, and season with salt and pepper. Throw in half of the garlic, and half of the shallot. Boil for about 30 minutes, or until a fork is easily inserted into the stem of the artichokes. Drain and set aside.
• Melt the butter in a small pan over medium heat, and stir in the remaining garlic and shallot. Cook just until fragrant, then remove from the heat.
• Place the artichoke halves onto the preheated grill. Brush some of the melted butter onto them. Cook for 5 to 10 minutes, brushing with butter occasionally, until lightly toasted. Serve with remaining butter as a dipping sauce.

Steps:

• Trim artichoke stems flat so the artichokes can stand upright and rinse artichokes thoroughly in running water. Hold artichokes upside down over a work surface and smash the artichokes lightly to open the leaves. Spread 1/4 of the garlic into the spaces between leaves of each artichoke.
• Season artichokes with salt, black pepper, and 1 tablespoon grated Romano cheese per artichoke, opening the leaves and letting the seasonings and cheese into the leaves. Push torn leaves of parsley into the spaces between the leaves to hold the seasonings in.
• Set the artichokes upright in a saucepan and pour peanut oil over the artichokes, letting the oil seep into the crevices between leaves. Gently pour water into the saucepan, taking care not to let the water splash on the artichokes and wash off the oil. Cover pan.
• Bring to a boil, reduce heat to low, and simmer gently until the outer leaves of the artichoke are easy to strip off but are not mushy or falling apart, about 1 hour. Test for salt and season with more if desired; simmer 5 to 10 more minutes to let the salt dissolve.