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Has anyone made the Artichoke Stuffing in the Nov Sunset?

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Well except for a few years when I tried different stuffing recipes, I've made the same stuffing recipe that I learned from my mom. My DP was looking through the Nov Sunset and found the artichoke stuffing recipe. http://find.myrecipes.com/recipes/rec...

At first I was reluctant, but I think I might give it a whirl. I'd love to hear if anyone else has made it and how you liked it. I think I'd leave out the parmeasan cheese for the part that gets stuff ed in the bird. I might also try the zinfadel gravy recipe in the same issue to go with it.

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  1. I haven't made it, but I also think I'm going to try it. Was going to do a basic herbed bread stuffing, but don't want to add yet another starch at the table (along with sweet potatoes, mashed potatoes, etc.). The addition of artichokes and mushrooms sound like a welcome change. Plus the mushrooms will go nicely with the Pinot Noir we are serving. I'm not stuffing the bird, but I agree with you I'd leave out the parmesan (and the egg) if I were.

    1. A friend of mine made it this weekend for our Thanksgiving potluck. The flavor was really good but it was quite soggy. She said that the sourdough here in New England doesn't have the same texture as in Cali so that was probably the reason. I would suggest using less chicken broth and add as necessary at the end.

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      1. re: AUJester

        My sister just let me know that the on-line recipe says to toast the bread, while the magazine version does not. I wonder if this has something to do with the sogginess issue.

      2. Thanks guys, I'm going to make it without the egg, cheese, and artichokes and stuff the bird and then add the rest of the ingredients and bake what is left. I'll watch the liquid.

        1. Hi! I make Sunset's Artichoke Parmesan Stuffing every single year. My husband is a vegetarian so this is a good one for us. It is AWESOME! Very flavorful. The simplicity of the recipe is a refreshing change from past years' overblown, overseasoned and heavy stuffings. You can do some cool variations - add more veggies, add sausage if you have carnivores (my son's a carnivore), but it is amazingly delicous without adding meat.

          Also, I usually deglaze the pan with white wine (a lot, really adds flavor), then cut back just a bit on the chicken stock. Also, be sure to rinse the artichokes or you will get too much of a vinegar flavor.