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Savory Artichoke Turkey Stuffing

Savory Artichoke Turkey Stuffing

Author: Annette (•‿•)
This easy Thanksgiving stuffing combines tender artichokes, mushrooms, fresh vegetables, and savory herbs for a delicious twist on traditional turkey stuffing. It's so good your family and friends will gobble it right up!
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Prep Time:30 minutes
Cook Time:1 hour
Total Time:1 hour 30 minutes
Course: Sides
Cuisine: American
Keyword: Artichoke, Baked, Comfort Food, Easy to Make, Mushroom, Thanksgiving
Servings: 12
Calories: 83cal

Equipment

Ingredients

Turkey Stock

  • Giblets liver, gizzard, and neck from 1 turkey
  • ⅛ teaspoon salt
  • 4 cups water

Stuffing

  • ½ cup 4 ounces butter
  • 1 large yellow onion chopped
  • 2 cups celery diced, including leaves
  • 2 cups button or cremini mushrooms sliced
  • 2 14-oz cans artichoke hearts drained and quartered
  • Cooked and chopped giblet meat optional
  • 1 teaspoon dried sage
  • 1 teaspoon dried thyme
  • 2 cloves garlic minced
  • ½ cup chopped fresh parsley
  • 2 cups turkey or chicken broth
  • 1 12-oz herb-seasoned stuffing mix
  • Salt and pepper to taste

Instructions

Prepare the Turkey Stock

  1. Remove the giblets and neck from the turkey. Rinse and place them in a saucepan with the water and salt.
  2. Bring to a boil over medium-high heat. Reduce heat and simmer, uncovered, for about 1 hour, or until the giblets are tender. Add more water as needed to maintain enough liquid for 2 cups of stock.

Prepare the Stuffing

  1. While the stock is simmering, rinse and chop the onions, celery, and parsley, setting each aside in separate prep bowls. Clean and slice the mushrooms, setting aside in a separate prep bowl. Mince garlic and set aside.
  2. Preheat oven to 350°F.
  3. When stock is done, remove the giblets and neck. Strain the stock into a bowl and set aside. If using the giblet meat, remove the edible meat from the neck, chop it along with the cooked giblets, and set aside.
  4. Melt butter in a large skillet over medium heat. Add the onion and cook for about 5 minutes, stirring occasionally, until translucent.
  5. Add the celery, mushrooms, artichoke hearts, and optional chopped giblet meat. Stir to combine.
  6. Add the sage, thyme, garlic, and parsley. Season with salt and pepper to taste. Cook for another 3–4 minutes, stirring occasionally, until the mushrooms begin to soften.
  7. Pour in 2 cups of the prepared turkey stock or chicken broth and continue cooking until the liquid begins to simmer.
  8. Remove the skillet from the heat and pour into a large mixing bowl. Add the stuffing mix and gently toss until the bread cubes absorb the liquid. If the stuffing seems dry, add a little more broth until the desired consistency is reached.
  9. Transfer the stuffing to a greased 3-quart casserole dish and cover.
  10. Bake for approximately 40 minutes, or until the center reaches 165°F.
  11. Serve and enjoy!

Nutrition

Serving: 0.5cup | Calories: 83cal | Carbohydrates: 3g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 21mg | Sodium: 252mg | Potassium: 139mg | Fiber: 1g | Sugar: 1g | Vitamin A: 527IU | Vitamin C: 5mg | Calcium: 22mg | Iron: 0.4mg