Artichoke Heart Stuffing

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  • 1 bag (14 oz.) bread cubes
  • 3 to 4 stalks celery finely diced
  • 2 cans artichoke hearts drained and chopped
  • 1 medium to large onion finely minced
  • 1 box (32 oz.) chicken broth
  • 3 teaspoons oregano
  • 2 teaspoons kosher salt
  • 1-1/2 teaspoons fresh ground black pepper
  • 2 sticks butter


  1. Preheat oven to 375°F. In a large fry pan melt one stick butter and sauté the onion until translucent. Add the celery and cook another 10 to 12 minutes.
  2. Place bread cubes in large mixing bowl then pour over the onion and celery mix, add artichokes, seasonings and pour in the chicken broth.
  3. When stuffing is well mixed adjust taste and adjust seasonings if necessary – pour into casserole. Melt second stick of butter and pour over the top of the stuffing.
  4. Bake for 20 minutes to heat through and brown top. Tip: This is a moist stuffing and is best cooked in a casserole, not in the turkey.