Wild Mushroom & Artichoke Stuffing
Prep time
Cook time
Total time
I'm a huge fan of mushrooms and artichokes. In fact, whenever I see artichokes on a menu, I generally tend to order the dish just because of the artichokes. This wild mushroom and artichoke stuffing recipe is amazing and will be a hit at Thanksgiving. It's low in fat and high in fiber so it can be a good side dish to all the other heavy menu items. The mushrooms provide a really meaty and savory flavor and the artichokes just rock. I buy my frozen artichoke hearts at Trader Joe's, Safeway, or Whole Foods. You can substitute the sour batard bread for a regular sourdough bread. Just keep the crust on - it makes the dish even better. Enjoy your Thanksgiving feast with this delicious stuffing. Your taste buds will swoon!
Recipe type: Side Dish
Cuisine: American
Serves: 10
  • 10 cups cubed sour batard bread (or regular sourdough bread)
  • 3 cups 1% or nonfat milk
  • 1 Tbsp olive oil
  • 2 medium onions
  • 8 cloves garlic
  • 4 shallots
  • 1 pound mixed wild mushrooms
  • 2 Tbsp fresh thyme
  • ¼ cup Italian flat-leaf parsley
  • 1 12-ounce bag of frozen artichoke hearts, thawed
  • Cooking spray (I used a Misto filled with olive oil)
  • Salt and pepper to taste
  • 2 eggs
  • 1 ounce shredded Parmesan cheese
  1. Preheat the oven to 350° bake. Spray a 9 x 13 inch baking dish with cooking spray + 4 1-cup ramekins (The ramekins are optional if you want some additional single-serving versions, but you can include all the stuffing in the baking dish).
  2. Slice bread into 1-inch cubes. In a large bowl, toss bread and milk. Let stand.
  3. Dice the onions. Mince the garlic. Dice the shallots.
  4. Over medium heat, heat the olive oil in a dutch oven. Add the onions, garlic, and shallots and cook for 7 minutes. Stir occasionally.
  5. Chop the mushrooms.
  6. Add the mushrooms and cook for 6 minutes.
  7. Chop the thyme and parsley. Add the thyme, parsley, artichoke hearts, salt, and pepper to the pot. Cook for 4 more minutes stirring as needed. Try to let as much liquid evaporate as possible. Remove from heat.
  8. Beat the eggs in a tiny bowl.
  9. Squeeze the excess milk from the bread (really squeeze it out). Add the bread and eggs to the pot and mix. Add salt and pepper to taste.
  10. Transfer the stuffing to the baking dish and ramekins.
  11. Bake for 45 minutes.
  12. Remove when the top is golden. Add the parmesan cheese. Serve.
Nutrition Information
Serving size: 1 cup Calories: 182.7 Fat: 4.0 Saturated fat: 1.2 Carbohydrates: 29.0 Sugar: 4.0 Fiber: 5.3 Protein: 9.1 Cholesterol: 45.3
Recipe by Sarah Koszyk at https://sarahkoszyk.com/wild-mushroom-artichoke-stuffing/