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.
Servings: 10 servings
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 cloves garlic grated or minced
- 1 Granny Smith tart apple cored and diced
- 1 teaspoon table salt
- ½ teaspoon white pepper
- 2 tablespoons chopped fresh sage or black pepper
- 1 tablespoon fresh thyme leaves
- ½ fresh lemon juiced
- 4 ounces butter melted
- 1 large egg and 3 lightly beaten
- 3 egg
- 2 packages cubed bread stuffing 10 oz each
- 3 cups chicken broth or vegetable
- Sage sprigs for garnish
Instructions
- 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.
Notes
- 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.
Nutrition
Serving: 1/2 Cup | Calories: 171kcal | Carbohydrates: 15g | Protein: 3g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Cholesterol: 41mg | Sodium: 549mg | Fiber: 3g | Sugar: 7g
