Man can not live on bread alone…
But this girl sure could live on stuffing alone.
I apologize for my lack of Thanksgiving themed recipes this year. Time has flown by and if it weren’t for the Christmas decorations in every store, I’d just as soon think it was still March. But there is one thing that I can’t let slip by and that’s the chance to make some really rocking stuffing/dressing. I LOVE STUFFING.
Last years Turkey & Stuffing Casserole is probably the best stuffing I’ve ever had, but this artichoke version comes in a very, VERY close second… and that’s probably only because it doesn’t have the luxury of turkey drippings cooked into it.
This is a bare bones stuffing with a lot of possibilities for add-ins. You could add mushrooms, sweet italian sausage, walnuts, golden raisins, or bacon. Of course, those ingredients will significantly add to the cost per serving, so keep that in mind. But guess what? Bare bones still tastes really, REALLY good.
So, enjoy and have a very awesome Thanksgiving Day!
A classic holiday stuffing with artichoke hearts for an extra special twist.
- 1 large soft French Bread Loaf $1.67
- 2 Tbsp olive oil $0.24
- 4 cloves garlic $0.32
- 1 large yellow onion $0.56
- 4 stalks celery $0.35
- 14 oz can quartered artichoke hearts $2.50
- 1 Tbsp oregano $0.15
- 1 teaspoon sage $0.05
- 1/4 tsp salt $0.03
- 10-15 cranks fresh cracked pepper $0.03
- 2 oz feta cheese $0.87
- 1/4 bunch fresh parsley $0.15
- 2 large eggs $0.50
- 2 cups chicken broth** $0.26
- Cut the bread into one inch cubes, spread them out onto a baking sheet, and bake for 15-20 minutes in a 350 degree oven or until dry and crispy.
- While the bread is drying, dice the onion, mince the garlic, and chop the celery into small pieces. Cook all three in a large pot over a medium flame with olive oil until softened (about five minutes). Turn off the heat.
- Drain the can of artichoke hearts and roughly chop them into smaller, bite-sized pieces. Add the chopped artichoke hearts to the pot along with the oregano, sage, salt, and pepper. Stir until combined.
- Roughly chop the feta cheese into small pieces. Pull the parsley leaves from the stems and roughly chop as well. Add both to the pot along with the dried bread cubes.
- Whisk the eggs in a bowl, add the chicken broth and whisk again. Drizzle this mixture over the contents in the pot. Stir until the bread cubes are moistened and everything is evenly mixed. Pour the contents of the pot into a casserole dish coated with non-stick spray. Use a 9×13 inch baking dish for a shallow stuffing, or add it all into an 8×8 inch casserole dish for a thicker-deeper stuffing.
- Cover the casserole dish with foil and bake at for 20 minutes at 350 degrees. Remove the foil and bake for an additional 25 minutes to allow the top to get crispy. If you’re using the smaller dish (8×8), add about 15 minutes to the covered baking time (40 minutes covered, 25 minutes uncovered).
**I used chicken base + water to make broth because it’s less expensive than canned or boxed broths
Step By Step Photos
NOTE: I made a half batch, so keep that in mind when viewing the photos. Also, I forgot to add the parsley, so I just garnished with it in the end.
First cube up one of those big, fluffy grocery store French loaves. They’re huge, inexpensive, and soak up the broth well. Bake the cubes at 350 degrees for about 15 minutes until they’re crispy (but only slightly golden at most).
While the bread is drying out, prepare the rest. Dice the onion, mince the garlic, and chop up the celery (into about the same size as the onion pieces). Cook all three in olive oil over medium heat until softened. Do this in a large pot so you have room to add the rest of the ingredients later.
While those are sauteing, drain the can of artichoke hearts and chop them up.
I roughly chop the artichoke hearts so that you get a little bit in every bite. Just roughly chop them, no need to make them nice shapes or perfectly sized.
Once the onions and celery have softened, you can turn off the heat. Add the chopped artichoke hearts, oregano, sage, salt, and pepper. Stir to combine.
Roughly chop the feta into small pieces. Do the same for the parsley, which I FORGOT (ugh). I only used a small amount of feta because I didn’t want it to over power the recipe. Just small hints of salty tang.
Add the feta, parsley, and dried bread cubes to the pot. You can try to stir it together here, but it probably won’t work so well. That’s okay because it will once everything gets wet.
Whisk the eggs in a bowl, add the broth and then whisk again.
Drizzle this mixture over the pot and then stir until everything is moistened and combined.
Pour this mixture into a casserole dish that has been coated with non-stick spray. You have two options: 9×13 inch dish or an 8×8 inch dish for a super deep/thick dressing.
For a 9×13 inch dish, bake for 20 minutes at 350 degrees covered with foil. Remove the foil and bake for another 25 minutes to let the top get crispy. For an 8×8 inch dish, which will be thicker, bake for 35 minutes with the foil and then 25 without foil. Since it’s thicker, you want to make sure the inside properly heats through.
And then it’s ready to devour!