Do you have a vegetarian to consider when making your Thanksgiving and Christmas meals? Maybe you, yourself, are cutting back on meat and are looking for flavorful vegetarian holiday recipes. Stuffing (or dressing) is one of the most important dishes on the Thanksgiving table, and my vegetarian daughter Brittany absolutely LOVES dressing. Normally, I just use a vegetarian broth (made from boiling a variety of her favorite vegetables and seasoning it with bay leaves, sage, and thyme). However, I plan to make the following recipe for her this year, Artichoke-Mushroom Stuffing. Toasted nuts add crunch, which she’ll love and extra nutritional value, which mom loves.
I was recently sent bottles of Holland House White Cooking Wine and Holland House White Cooking Wine with Lemon Flavor to review on the food blog and I’m now officially addicted. You know how there are certain things you refuse to run out of in your kitchen? These delicious, aromatic, and VERY flavorful White Cooking Wines have made the list. They’re perfect for chicken – as well as everything else. They’re absolutely outstanding.
I’ll post a recipe for the White Cooking Wine with Lemon Flavor in an upcoming post – but look for each of these kitchen must haves at the store, and save this recipe for Thanksgiving, it sounds so amazing I think I’m going to have a trial run. SOON. This Thursday works for me…
Aromatic vegetables, cooked in wine with mushrooms and artichoke hearts, make a delicious flavor combination for this stuffing. Toasted nuts—hazelnuts, walnuts, or pecans—add a delightful crunch.
Although we find it easiest—and quite tasty—to bake the stuffing separately, this recipe will stuff two 3-pound chickens or a small turkey.
Approx 1 lb. sliced French or Italian sandwich bread
1 can (13-14 oz.) artichoke hearts (not marinated)
4 Tbsp. butter
1 yellow onion, chopped
1 stalk celery, chopped
8 oz. pre-sliced mushrooms, chopped
1 tsp. poultry seasoning
1 tsp. dried rubbed sage
1 cup HOLLAND HOUSE White Cooking Wine
1/2 cup toasted hazelnuts, walnuts or pecans, chopped
1/2 cup chicken broth (plus more to taste)
Spread bread slices out on sheet trays for several hours to dry out a bit. Or place in a warm oven for 15 minutes. Tear bread into bite-size pieces. Measure 12 cups and place in a very large bowl.
Preheat oven to 350°F. Lightly butter a 3-quart casserole dish (or a shallow 9×13-inch baking dish). Drain artichokes and cut into small pieces.
In a large skillet, combine butter, onion, celery and mushrooms. Cook over high heat 6-7 minutes. Stir in artichokes, poultry seasoning and sage; add cooking wine. Cook 5 minutes more; remove from heat.
Gradually spoon vegetable mixture, including liquid, over bread, tossing gently after each addition. Sprinkle in nuts. Drizzle with chicken broth and toss, using more broth if you prefer moister stuffing.
Spoon stuffing into buttered casserole dish. Cover and bake 45-50 minutes for a casserole dish (or 25-30 minutes for a shallow baking dish).
Makes 12 cups stuffing.