Servings: 4
Prep Time: 30 min
Cook Time: 20 to 40 min
1/2 box (6 oz.) of Mrs. Cubbison's Seasoned Corn Bread Stuffing
6 ounce; jar marinated artichoke hearts, chopped, undrained
2 tablespoons; melted butter or margarine
1/4 cup; chopped celery
1/4 cup; chopped onion
1 clove garlic, minced
1/8 teaspoon; ground cumin
1/2 cup; water
1/4 cup; grated Parmesan cheese
Preheat the oven to 325°F. Coat a 2-quart casserole dish with nonstick cooking spray and set aside.
Combine the stuffing mix, artichokes, butter or margarine, celery, onion, garlic, and cumin in a large bowl. Stir in the wine and water
Transfer the stuffing to the prepared dish, sprinkle with the Parmesan cheese and cover. Bake on middle rack of preheated 325°F oven for 20 to 30 minutes until internal temperature reaches 165°F.
If a crisp top is desired, uncover the dish and bake for 10 additional minutes.