Servings: 8
Prep Time: 30 min
Cook Time: 30 to 50 min
2 (6-ounce) jars marinated artichoke hearts, undrained, coarsely chopped
1 box (12 oz.) of Mrs. Cubbison's Traditional Seasoned Stuffing
1/2 cup; grated Parmesan or Romano cheese
1 teaspoon; dried oregano
1 teaspoon; dried basil
1 cup; dry white wine, dry sherry, or broth
Preheat the oven to 350°F. Lightly grease a 2 1/2- to 3-quart casserole dish and set aside.
Combine the artichokes, along with the marinating liquid, and the stuffing in a large bowl. Add all of the remaining ingredients except for the wine or broth, and toss together lightly. Add the wine and mix, adding more liquid if a moister stuffing is desired.
Transfer the stuffing to the prepared casserole dish and cover. Bake on middle rack of preheated 350°F oven for 30 to 40 minutes until internal temperature reaches 165°F.
If a crisp top is desired, uncover the dish and bake for 10 additional minutes.