0.0 – 0 reviews • Stuffing
| Total: |
40 min |
| Prep: |
20 min |
| Cook: |
20 min |
Ingredients
- 4 artichokes, parboiled for 15 minutes, choke removed
- 4 cups crumbled cornbread
- 2 cups toasted bread, cut into 1-inch cubes
- 10 saltine crackers
- 2 cups vegetable stock
- 3 celery stalks, diced
- 1 medium onion, diced
- 2 large eggs
- 1/2 stick butter
- 1 teaspoon dried sage
- Salt and pepper
Instructions
- Combine cornbread, toasted bread and crackers in mixing bowl. Pour stock into saucepan and add celery and onion. Bring to a boil and cook for 10 minutes, allow to cool. Add stock mixture to bread crumb mixture with beaten eggs, butter, sage, salt and pepper.
- Preheat oven to 350 degrees.
- Take each artichoke, making certain they are well-drained, and carefully pull the leaves back slightly in order to stuff. Place the stuffing inside the core, and add a bit between the leaves. Place in a lightly oiled baking pan and bake for 15-20 minutes, until stuffing is nicely browned.
