Artichoke and Fontina Ciabatta Stuffing

Artichoke and Fontina Ciabatta Stuffing ingredients

• 1 lb ciabatta bread, cut into 1-inch cubes
• 1/2 cup unsalted butter
• 1 large yellow onion, chopped
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 14 oz canned artichoke hearts, drained and roughly chopped (not marinated)
• 1/2 cup grated Fontina cheese
• 1/4 cup grated Fontina cheese
• 1/4 cup fresh parsley, chopped
• 2 tbsp fresh thyme, chopped
• 2 large eggs, lightly beaten
• 3 cups low-sodium vegetable broth
• 1 tsp kosher salt
• 1/2 tsp black pepper

How to make Artichoke and Fontina Ciabatta Stuffing

1. Preheat your oven to 300°F (150°C). Spread the 1 pound of ciabatta bread cubes in a single layer on a large baking sheet. Toast in the oven for 15-20 minutes, stirring once halfway through, until the bread is lightly golden and dried out; this prevents soggy stuffing. Remove from oven and increase temperature to 375°F (190°C).
2. While the bread toasts, melt 1/2 cup unsalted butter in a large skillet or Dutch oven over medium heat. Add the 1 chopped large yellow onion and 2 chopped celery stalks and cook, stirring occasionally, for 8-10 minutes until softened and translucent.
3. Stir in the 3 minced garlic cloves and cook for another 1-2 minutes until fragrant. Remove the skillet from the heat and set aside.
4. In a very large mixing bowl, combine the toasted ciabatta cubes, the cooked onion and celery mixture, the 14-ounce can of drained and chopped artichoke hearts, 1/2 cup of grated Fontina cheese, 1/4 cup chopped fresh parsley, and 2 tablespoons chopped fresh thyme. Toss gently to distribute the ingredients evenly.
5. In a separate medium bowl, whisk together the 2 lightly beaten large eggs, 3 cups low-sodium vegetable broth, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper until thoroughly combined.
6. Pour the liquid mixture over the bread mixture in the large bowl. Gently fold everything together with a large spoon or your hands, ensuring all the bread cubes are moistened. Be careful not to mash the bread.
7. Lightly butter a 9x13-inch baking dish. Transfer the stuffing mixture into the prepared dish, spreading it evenly. Cover the dish tightly with aluminum foil.
8. Bake for 30 minutes, covered, at 375°F (190°C). This allows the stuffing to steam and become tender. After 30 minutes, remove the foil, sprinkle the remaining 1/4 cup Fontina cheese over the top, and continue baking for another 15-20 minutes, uncovered, until the top is golden brown and crispy and the stuffing is heated through.
9. Remove the stuffing from the oven and let it rest for 10 minutes before serving. This brief rest helps it set and allows the flavors to meld beautifully.

More recipes you might like

Browse related collections

Cook smarter with Recipe Genius

Generate recipes, build meal plans, and create shopping lists with Recipe Genius.