Artichoke Parmesan Sourdough Stuffing {Or “Dressing” actually!}

If I was trapped in some horribly unrealistic nightmare and could only chose one and only one thing to eat off of the Thanksgiving table, I would undoubtedly choose the stuffing.  It’s been my favorite thing about thanksgiving since I was a kid.  I don’t even like pumpkin pie or (gasp!) turkey all that much!  But stuffing?  Ohhh I could eat a whole lot of stuffing (or dressing if you must.  I call it all stuffing whether it’s stuffed in the bird or not!)   My family has been making the same stuffing recipe for years and a few Thanksgivings ago my sister and I experimented by using sourdough bread, tangy lemon juice, and lots of fresh herbs.  It was amazing, so for the past few years I’ve been perfecting that version.  I had planned to share my recipe with you until last week when curiosity got the best of me and I tried out this recipe I found on-line.  I was intrigued because it had some of my favorite flavors, but ones I wouldn’t expect to see in a stuffing recipe: Parmesan cheese and marinated artichoke hearts.  But aside from that, the bones of the recipe were very similar to my own sourdough stuffing so I had a feeling it would be good.  And it was  The parmesan is subtle and the artichokes add flavor without taking over the whole thing.  It all blended together in one delicious dish.  Take a look at Kate’s Italian Sausage Thanksgiving Dressing too- with a completely different flavor profile it’s equally delicious in a different way!  I made it last year and absolutely loved it.  Heck, make both and skip the salad.

You’ll want to chop up your sourdough bread into about 1/2 inch pieces.

This step isn’t included in the recipe, but I chose to lightly toast my bread first since it was a brand new loaf and I was afraid it would just turn to mush when I tried to stir things together if I didn’t.  Plus I love the texture of semi crunchy, semi soft bread in stuffing.

While the bread is toasting, melt some butter in a hot skillet

and add in garlic, onions, celery, and mushrooms.  The recipe calls for 1 lb of mushrooms, sliced.  I’m not a huge mushroom fan, so I did about 12 ounces (chopped, not sliced) and added more celery instead.

While the veggies are cooking, you can prepare your other ingredients (three of my most favorite things!) Parmesan cheese, fresh rosemary (you could use dried), and marinated artichoke hearts.

Now back to those vegetables, when they’re tender they can go into a bowl.

And then you add broth and seasonings

and bread, Parmesan, rosemary, and artichokes.

After you stir it all up give it a good taste and adjust the seasonings if you need to, when it’s perfect, add in the beaten egg.

Stir it to combine well and then put it in a 9×13 baking dish.  At this point you can cover it and pop it in the fridge, so feel free to make it a day ahead of time and save yourself some work on Thanksgiving morning!

If you like soft stuffing, cover the pan during baking.  I like my stuffing lightly toasted on top and nice and soft underneath so bake uncovered.

Keep warm until ready to serve and then dig in!


And not that I support calorie counting on Thanksgiving at ALL, but I do know many people appreciate nutrition facts, and since they’re available, here you go.  (These are per serving, assuming you’re serving 12 and it makes about 10 cups.)
Calories: 195 Protein: 9  Fat: 6.226  Fiber: 2.7 Carbohydrate: 26


  1. Ooohhhh! This sounds delish! I'm going to try it only, since my Dad likes mushrooms less than you apparently do, I'm going to substitute walnuts. Mom's always put walnuts in our stuffing and it just doesn't seem like "real" stuffing if they're missing.

  2. Sunset magazine rocks. Some folks would say the heck with the turkey just load my up my plate with stuffing! What a wonderful delicious combination of flavors.

  3. Faaaaaaaaaaaaabulous!! (that was me in my Oprah voice saying fabulous)

    I have an issue with stuffing — no self control, friends. That's why I only make it on Thanksgiving. But when I do make it? Ohh, man… I stay off the scale for a while 😉

    This looks amazing, I always love new recipes to try!

  4. I still have my original issue of the Sunset magazine in which this recipe first appeared–November 1994. (It's pretty much a holy relict at our house now.) I have made this stuffing every year since then. My family won't even consider eating any other stuffing.

    To Ashley above: Since I'm very familiar with this recipe, cabbage my not work well with the other flavors. Try apples to replace the onions. Tofu could serve as a sub for the mushrooms. You could probably also get by with a mild flavored sausage to replace the mushrooms. The the most prominent flavors in this recipe are the marinated artichoke hearts, the sour dough bread, and the parmesan cheese. These three things will work well with the substitutions I suggested. Good luck.

  5. That looks delicious!! However, my family and I do not like onions and mushrooms whatsoever, so we normally don't have stuffing or anything else that you can destinctly taste onions or mushroom in. Any suggestions for substitute(s) for onion or mushroom? I was thinking maybe cabbage… I'm not sure if I should use anything else. I want to try making that this year if I can figure out how to make it without onions and mushrooms

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