This artichoke and leek stuffing is a delicious low carb twist on the classic holiday side. Packed with fresh veggies, herbs, and a golden crust, it’s a festive favorite perfect for your table!

A spoon scooping out a serving of artichoke leek stuffing.

Here is Why This Recipe Works

Loaded with Flavor: Between the artichokes, leeks, and a touch of fennel, this isn’t your average stuffing. It’s packing some serious taste.

Perfectly Moist: No dry, crumbly stuffing here! A splash of hot broth ensures every bite is just right.

A Fresh Twist: Apples and herbs add a unique touch that makes this stuffing stand out on the holiday table.

Golden and Crispy on Top: That buttery, golden crust? It’s basically a crispy hug for all those delicious veggies.

The Ingredients

Produce: Artichoke hearts, leeks, fennel bulb, celery, garlic, Granny Smith apple, fresh lemon, sage, thyme
Pantry: Olive oil, cubed bread stuffing, chicken or vegetable broth
Pantry Seasonings: Table salt, white or black pepper
Fridge: Butter, eggs

Slicing artichoke heart on a cutting board and transferring them to a skillet.

Variations

Mushroom and Herb Stuffing: Add 1 cup of sautéed mushrooms, a handful of chopped parsley, and a dash of rosemary.

Cranberry Apple Pecan Stuffing: Toss in ½ cup of dried cranberries, ½ cup of chopped pecans, and an extra diced apple.

Sausage and Apple Sage Stuffing: Brown ½ pound of crumbled sausage and mix it in to the stuffing.

Tips for Success

Removing excess moisture from the artichokes helps the stuffing keep its texture without getting soggy.
Make sure the leeks, fennel, and celery are softened before mixing with the bread cubes for an even flavor throughout.
Pouring hot broth over the stuffing mixture helps the bread cubes absorb it quickly, making for a moist, cohesive stuffing.
Bake with foil for a moist interior, then remove it for the last 15 minutes to get that perfect golden crust on top.

Storage

Fridge: To store leftovers, let the stuffing cool to room temperature, then transfer it to an airtight container. Keep it in the fridge for up to 3 days.

Freezer: Wrap it tightly in plastic wrap, then in foil, or place it in a freezer-safe container. It will keep well frozen for up to 3 months.

To reheat: Warm it in a 350°F oven for about 20 minutes, covered with foil to retain moisture.

A white casserole dish filled with artichoke and leek stuffing.

Artichoke Leek and Fennel Stuffing

This artichoke and leek stuffing brings a fresh, flavorful twist to any table. With tender veggies, fresh herbs, and a golden, crispy top, it’s bound to be a crowd favorite!

More Recipes to Try

Paper Bag Turkey: This crispy-skin turkey is moist and juicy and the perfect partner with our artichoke, fennel and leek stuffing.

Homemade Cranberry Sauce: Cranberry sauce is an absolute must with your Thanksgiving feast and this sauce is so easy to make, why buy the canned stuff?

Thanksgiving dinner is traditionally a heavy-duty meal. This fresh Apple Salad is sweet, crisp and crunchy with gorgonzola cheese, walnuts, red onion rings, and a tangy vinaigrette dressing.

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A casserole dish filled with artichoke leek stuffing.

Artichoke and Leek Stuffing

This artichoke, fennel and leek stuffing is lower in carbs than traditional stuffing but it is packed with flavor. A tart Granny Smith apple adds a touch of sweetness and brings all the flavors together.

4.84 from 6 votes

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Prep Time: 30

Cook Time: 1

Total Time: 1 30

Servings: servings

Calories: 171kcal

Author: Pat Nyswonger

Ingredients

2 packages 12-oz. each frozen artichoke hearts
1 tablespoon olive oil
2 leeks greenish-white part only, diced
1 large fennel bulb stalks and core removed, diced
2 celery ribs diced (about 1 cup)
3 garlic cloves grated or minced
1 Granny Smith tart apple cored and diced
1 teaspoon table salt
½ teaspoon white or black pepper
2 tablespoons chopped fresh sage
1 tablespoon fresh thyme leaves
½ fresh lemon juiced
4 ounces butter melted
1 large egg and 3 egg whites lightly beaten
2 packages cubed bread stuffing 10 oz each
3 cups chicken or vegetable broth
Sage sprigs for garnish

Instructions

Heat the oven to 350°F and coat a 9×13-inch ovenproof casserole dish with non-stick oil spray.
Defrost the artichokes and pat them dry with paper towels, then cut them into bite-size pieces and set aside.
In a large skillet set over medium, heat the oil, add the leeks, fennel, and celery. Sauté the vegetables until the fennel is translucent. Add the garlic and cook until fragrant.
Remove from the heat and transfer the mixture to a large bowl. Stir in the chopped artichoke hearts, apple, salt, pepper, sage, thyme and lemon juice. Add the melted butter, eggs and bread cubes, toss to combine.
In a small saucepan set over medium-high add the chicken broth and bring to a boil. Pour the hot broth over the stuffing mixture, stir to combine. For a moister stuffing add additional broth or water to the desired consistency.
Spoon the dressing into the prepared casserole dish. Spray one side of a sheet of foil and cover the dish, oil side down, transfer to the oven and bake for 30 minutes. Remove the foil and bake an additional 15 minutes until the top is a rich golden, crusty brown. Serve hot, garnished with fresh sage sprigs and enjoy.