Artichoke, Olive and Parmesan Stuffing
 
Ingredients
  • 1 Acme Sourdough Batard (about 16oz)
  • 1 cube of butter
  • 2 cloves garlic, chopped
  • 2 medium brown onion, chopped
  • 3 stalks celery, chopped
  • ½ teaspoon each, thyme and sage, minced
  • 2 14 oz. cans artichoke heart, drained and chopped
  • 6-8 jumbo jalapeño stuffed green olives, chopped
  • 1-teaspoon salt
  • ½-teaspoon black pepper
  • 1-cup Parmesan cheese, grated
  • ¼ cup Italian parsley, chopped
  • 2-2½ cups turkey stock
Instructions
  1. Cut the batard into ¾-inch cubes, and spread them evenly on a cookie sheet and toast in a 375-degree oven for about 10 minutes until dry and lightly toasted. Remove and place in a large mixing bowl. Melt 2 tablespoons of butter in a large skillet and add garlic. Stir about a minute, and then add onions, celery, salt and pepper. Stir over medium heat until they start to soften, about 8 minutes. Add the minced sage, thyme, artichoke hearts, and olives and stir. Continue cooking over a medium heat for about another 8-10 minutes stirring occasionally until lightly browned. Remove from heat, and add this mixture to the bread along with the Parmesan cheese. Heat the stock to boiling, and add the chopped parsley and remaining butter until melted. Pour the buttered stock over your dressing and mix. Cover with some foil for about ten minutes, then taste and adjust as necessary for seasoning. You may want to add more stock depending on how moist you like your dressing. Place the dressing in a covered casserole dish. About 40 minutes before serving, place the covered dressing in a 350-degree oven for about 40 minutes or until heated through, removing the cover for the last 10 minutes. If the dressing is too dry or too moist you can correct it by adding more stock, and stirring, or alternately leaving the top off and leaving it the oven longer.
Recipe by Have You Eaten, SF? at https://haveyoueatensf.com/artichoke-olive-and-parmesan-stuffing/