stuffing recipes

Italian Stuffing

• 2 – 6-ounce bags Mrs. Cubbison's Seasoned Dressing or Corn Bread Stuffin'

• 1 jar (14-3/4 ounces) Marinated Artichoke Hearts, undrained

• 1 package frozen chopped spinach, thawed and squeezed dry

• 1 teaspoon oregano

• 1 teaspoon basil

• 1/4 - 1/2 cup grated Parmesan or Romano cheese

• 1 cup dry white wine, dry sherry or broth, or as needed

1. In a large bowl, combine stuffing mix with artichoke hearts, cutting into smaller pieces, if desired.

2.  Add remaining ingredients and toss together lightly.

3.  Texture may be varied by adding more liquid for moister stuffing, less for drier.

4.  Place in greased casserole and bake covered at 325 degrees for 45 minutes.

5.  Uncover for the last 15 minutes for crispier top.

NOTE: This makes a great "in bird" stuffing also. Its nice to add:1/2 lb. sweet Italian sausage, casing removed, and cooked until brown and crumbly, or one cup slivered dry salami or pepperoni.

 Makes about 6 cups.