Best 5 Artichoke Parmesan Sourdough Dressing Recipes

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**Indulge in a Culinary Journey with Artichoke Parmesan Sourdough Dressing: A Trio of Delectable Recipes**

Prepare to tantalize your taste buds with a culinary masterpiece that combines the tangy zest of artichokes, the rich nuttiness of Parmesan cheese, and the crusty goodness of sourdough bread. This article presents a trio of delectable recipes that revolve around the remarkable Artichoke Parmesan Sourdough Dressing. Embark on a flavor adventure as we explore each recipe, promising a unique gastronomic experience that will satisfy even the most discerning palate. From a vibrant green salad adorned with artichoke hearts and Parmesan shavings to a hearty and comforting pasta dish featuring tender chicken and roasted artichokes, this collection offers a symphony of flavors that will leave you craving more. Discover the versatility of this extraordinary dressing as it transforms ordinary ingredients into culinary masterpieces. Get ready to elevate your culinary skills and impress your loved ones with these extraordinary artichoke Parmesan sourdough dressing recipes.

Let's cook with our recipes!

ARTICHOKE SOURDOUGH DRESSING (SUNSET)



ARTICHOKE SOURDOUGH DRESSING (SUNSET) image

Categories     Thanksgiving     Dinner     Stuffing/Dressing

Yield 12 servings

Number Of Ingredients 13

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

Steps:

  • 1. In a 12-in. frying pan over high heat, cook mushrooms, butter, 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° (use temperature turkey requires; see Note below). 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. Make ahead: Up to 1 day ahead, make stuffing, put in casserole, cover, and chill. Allow about 1 hour to bake.

ARTICHOKE PARMESAN SOURDOUGH STUFFING



Artichoke Parmesan Sourdough Stuffing image

This comes from Sunset Magazine most requested Thanksgiving Recipes, created by Leslie Parsons in 1994. Up to 1 day ahead, make stuffing, put in casserole, cover and chill. Allow about 1 hour to bake.

Provided by BakinBaby

Categories     Grains

Time 1h10m

Yield 12 serving(s)

Number Of Ingredients 14

1 lb mushroom (sliced)
1 tablespoon butter
2 tablespoons olive oil
2 onions (chopped-about 1/4 lb.)
1 cup celery (chopped)
2 tablespoons garlic (minced)
2 cups chicken broth
1 lb sourdough bread (cut in 1/2-inch cubes)
2 (6 ounce) jars marinated artichoke hearts (drained and chopped)
1 cup parmesan cheese (freshly ground for best taste)
1 1/2 teaspoons poultry seasoning
3/4 teaspoon dried rosemary or 1 1/2 tablespoons fresh rosemary
salt and pepper
1 egg

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.

NEMIE'S ARTICHOKE PARMESAN SOURDOUGH STUFFING



Nemie's Artichoke Parmesan Sourdough Stuffing image

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

2 lbs sourdough bread, cut into 3/4 to 1 inch squares (about 2 loaves, 8 quarts total)
3 tablespoons butter or 3 tablespoons margarine
2 large onions, chopped (about 1 1/4 lbs. total)
1 lb mushroom, rinsed & sliced
2 cups chopped celery
1/4 cup minced garlic (about 12 cloves)
3 1/2 cups regular strength chicken broth
4 (6 ounce) jars marinated artichoke hearts (drained)
1 cup grated parmesan cheese
1 tablespoon poultry seasoning
1 tablespoon minced fresh rosemary or 1 1/2 teaspoons dried rosemary
3/4 teaspoon salt
3/4 teaspoon pepper
2 large eggs (beaten)

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.

ARTICHOKE-PARMESAN SOURDOUGH DRESSING



ARTICHOKE-PARMESAN SOURDOUGH DRESSING image

Categories     Bread     Side     Bake     Thanksgiving

Yield 10-12 servings

Number Of Ingredients 13

1 loaf (1 lb) sourdough bread, cut into 1/2-inch cubes
1 lb. mushrooms, rinsed
1 T. butter or margarine
2 onions (about 3/4 lb total), peeled and chopped
1 C. chopped celery
2 T. minced garlic
2 C. chicken broth (fat-free)
2 jars marinated artichoke hearts, drained
1/2 C. grated parmesan cheese
1 1/2 t. poultry seasoning
1 1/2 T. minced fresh rosemary leaves
Salt and pepper
1 large egg

Steps:

  • Spread bread cubes in a single layer in 2 pans, bake in 350 degree oven about 25 min or until golden. Turn cubes over, switch pan positions, etc. Trim and discard discolored mushroom ends, slice mushrooms. Over high heat in 10-12" fry pan, combine butter, mushrooms, onions, celery and garlic. Stir often until lightly browned, about 15 mins. Pour into large bowl. Add a little broth to pan and stir/scrape bits free and add. Pour 2 C. broth into bowl and add toasted bread, art hearts, cheese, seasoning and rosemary; mix well. Add salt and pepper to taste. Make a well in dressing, add egg, beat w/fork to blend then mix egg w/dressing. Spoon into a shallow 3-Qt (9x13) casserole. For moist dressing cover w/foil. Bake in 325-350 oven until hot or lightly browned, about 50 minutes (1 hour if chilled).

ARTICHOKE STUFFING



Artichoke Stuffing image

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

1 loaf (1 pound) sourdough bread, cut into 1-inch cubes
1/2 pound sliced fresh mushrooms
2 celery ribs, chopped
1 medium onion, chopped
2 tablespoons butter
3 to 4 garlic cloves, minced
2 jars (6-1/2 ounces each) marinated artichoke hearts, drained and chopped
1/2 cup grated Parmesan cheese
1 teaspoon poultry seasoning
1 large egg
1 can (14-1/2 ounces) chicken broth

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.

Tips:

  • Select the right artichokes: Choose fresh, firm artichokes with tightly closed leaves.
  • Trim the artichokes properly: Cut off the stem and about 1 inch of the top of the artichoke. Remove the tough outer leaves, leaving only the tender inner leaves.
  • Cook the artichokes until tender: Steam or boil the artichokes until they are tender when pierced with a fork.
  • Use a sharp knife to cut the artichokes: This will help to prevent the artichoke hearts from breaking.
  • Don't overmix the dressing: Mix the dressing ingredients just until combined.
  • Serve the salad immediately: The salad is best enjoyed immediately after it is made.

Conclusion:

This artichoke parmesan sourdough dressing is a delicious and versatile salad dressing that can be used on a variety of salads. The dressing is made with fresh artichokes, parmesan cheese, sourdough bread, olive oil, and lemon juice. It is creamy, flavorful, and has a slight tang. This dressing is also very easy to make and can be ready in just a few minutes. If you are looking for a new and exciting salad dressing to try, this artichoke parmesan sourdough dressing is a great option.

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