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Italian Artichoke, Leek and Lemon Herb Stuffing

 8 tbsp unsalted butter
 4 tbsp lemon olive oil
 2 cups leeks, 1/4-inch sliced
 1 lb artichoke hearts, grilled and marinated
 ¼ cup finely chopped fresh flat-leaf parsley
 1 tbsp fresh chopped rosemary
 1 tsp finely chopped fresh marjoram
 1 tsp finely chopped fresh thyme
 1 tsp kosher salt
 ½ tsp black pepper
 6 cups crusty white bread, cut into 1/2-inch cubes
 1 ½ cups chicken stock
1

Pre heat oven to 350°F and grease a 9x13 ceramic baking dish.

2

Heat a large sauté pan over medium-high heat. Add the butter, olive oil and leeks. Cook until soft, about 5 minutes. Stir in mushrooms, herbs, salt and pepper. Transfer to a large bowl and toss with the bread.

3

Spread stuffing evenly into the prepared baking dish and pour over the chicken stock.

4

Bake covered tightly with foil, in upper third of oven until heated through, about 20 minutes.

5

Remove foil and bake until top is browned, 10 to 15 minutes more.

Ingredients

 8 tbsp unsalted butter
 4 tbsp lemon olive oil
 2 cups leeks, 1/4-inch sliced
 1 lb artichoke hearts, grilled and marinated
 ¼ cup finely chopped fresh flat-leaf parsley
 1 tbsp fresh chopped rosemary
 1 tsp finely chopped fresh marjoram
 1 tsp finely chopped fresh thyme
 1 tsp kosher salt
 ½ tsp black pepper
 6 cups crusty white bread, cut into 1/2-inch cubes
 1 ½ cups chicken stock

Directions

1

Pre heat oven to 350°F and grease a 9x13 ceramic baking dish.

2

Heat a large sauté pan over medium-high heat. Add the butter, olive oil and leeks. Cook until soft, about 5 minutes. Stir in mushrooms, herbs, salt and pepper. Transfer to a large bowl and toss with the bread.

3

Spread stuffing evenly into the prepared baking dish and pour over the chicken stock.

4

Bake covered tightly with foil, in upper third of oven until heated through, about 20 minutes.

5

Remove foil and bake until top is browned, 10 to 15 minutes more.

Italian Artichoke, Leek and Lemon Herb Stuffing
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