Categories: Dressings- Stuffing- Gravies

Ingredients

• about 1 lb. sliced French or Italian bread
• 1 can (13 to 14 oz.) artichoke hearts (not marinated)
• 4 Tbsp. butter
• 1 yellow onion, chopped
• 1 stalk celery, chopped
• 8 oz. pre-sliced mushrooms, chopped
• 1 tsp. poultry seasoning
• 1 tsp. dried rubbed sage
• 1 cup Holland House White Cooking Wine
• 1/2 cup toasted hazelnuts, walnuts or pecans, chopped
• 1/2 cup chicken broth

Directions

1. Spread bread slices out on trays for several hours to dry or place in a warm oven for 15 minutes. Tear bread unto bite-size pieces. Measure 12 cups and place in a bowl.

2. Preheat oven to 350 degrees. Lightly butter a 3-quart casserole dish. Drain artichokes and cut into small pieces.

3. In a skillet, combine butter, onion, celery and mushrooms. Cook over high heat 6-7 minutes. Stir in artichokes, poultry seasoning and sage, add Holland House White Cooking Wine. Cook 5 minutes; remove from heat.

4. Spoon vegetables mix, including liquid, over bread, toss gently after each addition. Sprinkle in nuts. Drizzle with chicken broth and toss. For mister stuffing, use more broth.

5. Spoon stuffing into a buttered casserole dish. Cover and bake 45- 50 minutes.

6. makes 12 cups

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