Difficulty: Easy - for beginners
2 Tbsp olive oil
1 large red onion, chopped
2 garlic cloves, minced
1- 10 oz package of frozen artichoke hearts, thawed and coarsely chopped
1/2 cup sun dried tomatoes, rehydrated and chopped
1/2 cup fresh basil chopped
1/2 cup fresh parmigiano reggiano grated
1/2 tsp salt
1/4 to 1/2 cup hot pepper flakes
1/2 cup dry vermouth or white wine
2 eggs, beaten
1/2 to 1 cup chicken stock
In a large skillet, heat the olive oil over medium heat. Add onion and cook, stirring often, until lightly browned. Stir in garlic and cook another minute. Add the artichoke hearts and tomatoes and cook until heat through.
Scrape the vegetables into a large bowl. Add the bread cubes, basil, cheese, salt and pepper flakes. Gradually stir in the vermouth or wine, eggs and about 1/2 cup stock mixing until stuffing is evenly moistened but not soggy.
Stuff chicken or turkey or serve in casserole dish.