Artichoke stuffing

Name: Artichoke stuffing
Yield: 8 servings
Ingredients: 2 (14-ounce) cans frozen artichoke hearts, drained; 6 oz herb or chicken flavored stuffing mix; 0.75 cup Parmesan Cheese, divided; 2 cloves Garlic, minced; 0.5 tsp Kosher Salt; 0.5 tsp Pepper; 0.5 cup Olive Oil; 1.25 cup Chicken Broth, plus more if needed; 1 Eggs, large; 0.5 cup Mozzarella Cheese, shredded; 1 tbsp Parsley, finely chopped

Brooke1999

Servings8

Difficultymedium

Ingredients

2 (14-ounce) cansfrozen artichoke hearts, drained
6 ozherb or chicken flavored stuffing mix
0.75 cupParmesan Cheese, divided
2 clovesGarlic, minced
0.5 tspKosher Salt
0.5 tspPepper
0.5 cupOlive Oil
1.25 cupChicken Broth, plus more if needed
1Eggs, large
0.5 cupMozzarella Cheese, shredded
1 tbspParsley, finely chopped

Instructions

1
Preheat the oven to 350 degrees F (180 degrees C). Lightly grease an 8-inch square baking dish with olive oil.
2
Roughly chop artichoke hearts and add them to a mixing bowl.
3
Crush stuffing mix to break up the pieces into coarse crumbs and add them to the bowl with the artichoke hearts. Reserve 2 tablespoons of Parmesan cheese for the topping. Add remaining Parmesan cheese, olive oil, garlic, salt, and pepper to the bowl with the artichoke hearts. Pour in broth and stir until well combined. Stir in egg and pour mixture into the prepared casserole dish.
4
Top with mozzarella cheese and remaining Parmesan cheese.
5
Bake in the preheated oven until stuffing is heated through and golden brown and bubbly around the edges, 25 to 30 minutes. If top begins to dry out before it is finished, drizzle up to 3 or 4 tablespoons of broth over the top. Sprinkle with chopped parsley and serve.