Parmesan Artichoke Stuffing

A Tender Table of Abundance

Stuffing is one of those dishes that carries the weight of memory more than most. It absorbs everything around it — warmth, herbs, the slow sweat of onions and celery, the earthiness of mushrooms — and holds it all together in something quietly magnificent. This version layers in the briny tenderness of marinated artichoke hearts and the salt-edged depth of Parmesan, turning a familiar ritual into something worth lingering over. It belongs on a table surrounded by people, in a kitchen that smells like it's been cooking all day.

Ingredients

• 1 pound white bread
• 1 tablespoon butter
• 1 tablespoon Alessi Extra Virgin Olive Oil
• 8 ounces sliced mushrooms
• 1 cup celery, finely chopped
• 1 onion, finely chopped
• 2 teaspoons Alessi Garlic Puree
• 1 12oz jar Vigo Quartered Marinated Artichoke Hearts, drained and chopped
• Alessi Sea Salt and Ground Black Pepper, to taste
• 1 tablespoon dried oregano
• 1 tablespoon dried parsley
• 1 egg
• 2 cups chicken broth
• 1/2 cups Parmesan cheese, grated

Instructions

1. Preheat oven to 350.
2. Cut bread into 1” cubes and place in two shallow baking dishes.
3. Bake until toasted and lightly brown, about 12-15 minutes.
4. Melt butter in a large skillet over medium heat and add olive oil.
5. Sauté mushrooms, celery, and onion until tender.
6. Add garlic and artichokes and cook an additional 2-3 minutes.
7. Season with salt, pepper, oregano and parsley.
8. In a small bowl, whisk together egg and chicken broth.
9. In a large bowl, combine sautéed vegetables and bread cubes then add Parmesan.
10. Pour egg mixture over bread and vegetables and mix well.
11. Transfer to a large baking dish.
12. Bake for 30 minutes then remove foil and bake an additional 10-15 minutes.