Approx 1 lb. Sliced French or Italian sandwich bread
1 can (13-14 oz.) Artichoke hearts (not marinated)
4 Tbsp. Butter (“Mom” prefers organic or Earth Balance Buttery Spread for vegetarians)
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 (“Mom” prefers vegetable broth)
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 of stuffing.
*Recipe and image courtesy of Holland House.*