Artichoke Parmesan Sourdough Stuffing
Crusty sourdough, briny artichokes and salty Parmesan baked into a golden, custardy Thanksgiving stuffing.
In a nutshell: This authentic american artichoke parmesan sourdough stuffing comes together in just 1 hr 5 mins using simple whole ingredients. The chef's secret: stale-feeling, oven-dried cubes drink up the broth without collapsing, while fresh soft. Perfect for home cooks seeking a dependable, restaurant-quality finish with minimal effort.
Artichoke parmesan sourdough stuffing: crusty bread, artichokes and Parmesan baked golden. A standout Thanksgiving side dish.
Key Equipment
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- Large baking dish
- Large skillet
- Large mixing bowl
- Baking sheet
Chef's Pro-Tips
- Dry the bread properly: stale-feeling, oven-dried cubes drink up the broth without collapsing, while fresh soft bread turns to mush.
- Drain the artichokes well and pat them dry: excess brine makes the stuffing soggy and overwhelms the Parmesan.
- Bake it uncovered at the end: that final 15-20 minutes is what gives you the crisp, cheesy top against the soft, custardy middle.
Ingredients
10
servings
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1 loaf sourdough bread, about 1 lb, cut into 1-inch cubes
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2 cans artichoke hearts, 14 oz each, drained and quartered
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3 tbsp butter
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1 yellow onion, diced
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2 stalks celery, diced
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3 cloves garlic, minced
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1 tbsp fresh thyme leaves
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1 tsp kosher salt
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½ tsp black pepper
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1 ½ cups vegetable broth, low-sodium
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2 eggs, large, beaten
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1 cup Parmesan cheese, freshly grated, divided
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¼ cup fresh parsley, chopped
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Step-by-Step Instructions
Dry the Bread
Preheat the oven to 350°F (175°C). Spread the sourdough cubes on a baking sheet and bake for 10-12 minutes until dry and lightly golden at the edges. Transfer to a large bowl.
Cook the Vegetables
Melt the butter in a large skillet over medium heat. Cook the onion and celery for 6-7 minutes until soft, then stir in the garlic and thyme and cook 1 minute more. Add the artichoke hearts and cook 2 minutes to warm through.
Combine
Scrape the vegetable mixture over the bread cubes. Whisk the broth and eggs together, pour over, and toss gently until the bread is evenly moistened. Fold in three-quarters of the Parmesan and the parsley.
Bake
Transfer to a buttered baking dish and shower with the remaining Parmesan. Cover with foil and bake for 25 minutes, then uncover and bake 15-20 minutes more until golden and crisp on top.
Rest and Serve
Rest for 10 minutes so the custardy centre sets, then serve warm alongside the turkey.
Chef Clara's Kitchen Picks
Kitchen EssentialsAs an Amazon Associate I earn from qualifying purchases.
Nordic Ware Naturals Half Sheet, 2-Pack
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View on AmazonVictorinox Fibrox Pro 8" Chef's Knife
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Non-stick paper for lining pans – easy release, easy cleanup.
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Teak spoons gentle on cookware and built for daily stirring.
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Silicone whisks safe for nonstick pans, in two sizes.
View on AmazonUltra Cuisine Stainless Cooling Rack Set of 2
Stainless racks that fit half sheets – for cooling bakes and crisping roasts.
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Nesting stainless bowls with airtight lids, from prep to storage.
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Six speeds with a snap-on storage case for the beaters.
View on AmazonFrequently Asked Questions
Yes — assemble, cover and refrigerate up to a day ahead. Let it sit at room temperature for 30 minutes, then bake, adding 10 minutes to the covered time.
Yes — thaw completely and pat very dry first. Frozen hearts hold more water than canned, so squeeze them gently in a clean towel.
Yes, as written, using vegetable broth. Swap in chicken broth if you prefer a richer flavour, and check your Parmesan is vegetarian if that matters to you.
We recommend baking it separately: stuffing cooked inside the bird must reach 165°F to be safe, which often overcooks the turkey. The dish version stays crisp and is safer.
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