How to make it

  • In a large skillet over medium, heat the oil.
  • Add the onion and saute until lightly browned, about 6 minutes.
  • Stir in the garlic and cook for 1 minute.
  • Stir in the artichoke hearts and sun-dried tomatoes, then cook until heated through, about 2 minutes.
  • Transfer the vegetables and any liquid in the skillet to a large bowl. Add the bread cubes, basil, Parmesan cheese and pepper flakes. Gradually stir in the wine, eggs and 1/2 cup of the broth.
  • Season with salt.
  • **The stuffing can be added to a turkey and roasted, or placed in a buttered baking dish, drizzled with an additional 1/2 cup of broth, then covered and baked until heated through. **

Reviews & Comments 3

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    " It was excellent "
    notyourmomma ate it and said...
    Good heavens, this sounds good. I love the concentrated flavor of sundried tomatoes. Yum. Next whole bird I roast will have this alongside of it.
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    " It was excellent "
    juels ate it and said...
    This one sounds like a very elegant and sophisticated recipe! Lovely, very lovely! Added to the"Bazil world" group.
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  • lacrenshaw 10 years ago
    Holy moly... that's one fancy turkey stuffing, sparow. Good stuff!
    Was this review helpful? Yes Flag

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