Servings: 6
Prep Time: 15 to 20 min
Cook Time: 45 min
1 box (12 oz.) of Mrs. Cubbison's Seasoned Corn Bread Stuffing
1 jar 6 oz.; of marinated artichoke hearts, undrained and chopped
2 stalks celery; chopped finely
1 clove garlic; pressed or chopped finely
1/2 onion; chopped finely
Sprinkle of cumin or lemon pepper blend
1 cup; more or less water, chicken broth or Fetzer wine
1/4 cup; grated Parmesan cheese
In a bowl, mix all ingredients (except cheese) with a spoon.
Place in greased casserole, sprinkle with cheese and bake covered on middle rack of preheated 350°F oven for the last 1/2 hour of turkey cooking time. If you stuff a turkey, use both bags of stuffing, double the rest of the ingredients, and add the cheese to the mixture. Stuff lightly into the turkey. Note that it will expand inside the turkey. Stuffing will be ready to eat when the internal temperature reaches 165°F.
If cooking in a casserole, uncover for the last 15 minutes of cooking if you like a crisp top.
Make into muffins for a different twist, or stuff into artichokes (choke removed), acorn squash, or serve in a hollowed-out red cabbage for a pretty and unusual serving vessel.