A turkey on the table for Thanksgiving dinner is the star of the show but our Artichoke, Fennel and Leek Stuffing shines just as brightly! There’s good stuff in this stuffing…. artichoke hearts, fresh fennel with its unique licorice flavor and some mild leeks. A tart Granny Smith apple adds a touch of sweetness and brings all the flavors together.
There is a crunchy golden crust on the top of this non-traditional stuffing and beneath that crisp crust is the moist and savory goodness.
I love a traditional, old-fashioned stuffing loaded with goodness and rich in flavor. But they are usually loaded with tons of calories too. You can relax and enjoy this artichoke, fennel and leek stuffing as it is a low-calorie stuffing with a variety of healthy vegetables
How Many Calories are there in a serving of Artichoke, Fennel and Leek Stuffing?
A serving of stuffing is considered a half cup. Our Artichoke, Fennel and Leek Stuffing has 170 calories per serving and is so good you will probably scoop up a second helping.
What Ingredients are in Artichoke, Fennel and Leek Stuffing?
If you choose you can make this healthy, nutritious stuffing a day in advance and refrigerated it until ready to bake. Here’s a list of the ingredients:
- Artichoke hearts
- Olive oil
- Fennel bulb
- Granny Smith apple
- Fresh sage & thyme
- Fresh lemon juice
- Melted butter
- Egg whites/egg
- Bread stuffing cubes
- Chicken or vegetable broth
How to make this Artichoke, Fennel and Leek Stuffing:
We are using a lot of artichokes in our stuffing. You can find frozen artichokes in most of the major supermarkets, however, I found these frozen artichokes at Trader Joe’s. The canned or jarred artichokes will also work, but we don’t recommend using marinated artichokes. lol
Step 1: Prepare the artichokes:
Thaw two 10-ounce boxes of artichokes and pat them with paper towels to remove the moisture. Cut the artichoke hearts into bite-size pieces and set aside.
Step 2: The vegetables:
These nutritious, and healthy veggies complement each other and this stuffing can actually be a vegetarian full-meal. Sauté the leeks, fennel, and celery in the olive oil until the fennel is translucent, then add the garlic and cook briefly until fragrant. Transfer the cooked veggies to a large bowl and stir in the chopped artichoke hearts, apple, seasonings, herbs and lemon juice. Add the melted butter, eggs and bread cubes, then toss everything together.
Step 3: The final mixing and baking.
This stuffing can be prepared in advance and baked at your convenience. In a saucepan, heat the broth to a boil and pour over the stuffing and stir to moisten the bread cubes. If you like a moister stuffing add more broth or water in half-cup portions until the desired texture is achieved.
Spoon the dressing into the prepared baking dish, pressing down lightly, but don’t pack it, and smooth the top. Spray a large sheet of aluminum foil with non-stick oil spray and cover the casserole dish.
At this point, you can choose to refrigerate the artichoke, fennel and leek stuffing and bake it the next day or bake and serve the same day. When baking, transfer the covered casserole to a 350°F preheated oven and bake for 30 minutes. Remove the foil and bake another 15 minutes to a crusty, golden brown. Serve hot and enjoy!
This artichoke, fennel and leek stuffing is a great side dish to partner with your Thanksgiving turkey. Plus if you plan to bring a dish to a family/friends home for Thanksgiving dinner this stuffing would be a great choice.
SOME OTHER RECIPES WE ARE SURE YOU WILL LOVE:
Dry Brined Herb Roasted 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? A touch of orange zest and a secret ingredient in this recipe will make this sauce your favorite.
Thanksgiving dinner is traditionally a heavy-duty meal with a variety of textures and tastes. This fresh Apple Salad is sweet, crisp and crunchy with gorgonzola cheese, walnuts, red onion rings, and a tangy vinaigrette dressing.
A special dinner like Thanksgiving deserves a special wine, check out this list of Good Inexpensive Party Wines to serve with dinner.
What would Thanksgiving be without pumpkin pie? You won’t have to fight the Costco shoppers if you bake our Copycat Costco Pumpkin Pie. It is ultra-rich, smooth and creamy the perfect finish for this special dinner.
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- 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
- 1/2 teaspoon white or black pepper
- 2 tablespoons chopped fresh sage
- 1 tablespoon fresh thyme leaves
- 1/2 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
- Heat the oven to 350°F and coat a 9x13-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.
- Canned or jarred artichokes can be used rather than frozen artichokes.
- This stuffing can be made 1 day in advance, refrigerated and baked as needed.
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- Arnold Premium Unseasoned Stuffing - 2 Bags
- Swanson Natural Goodness Chicken Broth, 32 oz. Carton
- Lodge L8SK3 10.25 inch Cast Iron Skillet, Pre-Seasoned and Ready for Stove Top or Oven Use 10.25" Black
- Baking Dishes, Krokori Rectangular Bakeware Set Ceramic Baking Pan Lasagna Pans for Cooking, Kitchen, Cake Dinner, Banquet and Daily Use, 13 x 9 Inches
Serving Size1/2 Cup
Amount Per Serving Calories 171Total Fat 12gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 4gCholesterol 41mgSodium 549mgCarbohydrates 15gFiber 3gSugar 7gProtein 3g