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Leftover stuffed artichoke stuffing
Posted on 9/24/20 at 11:20 am
Posted on 9/24/20 at 11:20 am
Anyone ever use leftover stuffing in a chicken breast or pork chop. Thinking about trying tonight
Posted on 9/24/20 at 11:39 am to Dale Doubak
I use this for a stuffed chicken. Wrap it, put a tooth pick in it, cover in chicken gravy and bake. Last ten minutes add provolone to the top. Serve with mashed potatoes.
This post was edited on 9/24/20 at 2:42 pm
Posted on 9/24/20 at 2:36 pm to Dale Doubak
I make an artichoke bread several times per year. My good friend Billy Ragusa deserves all the credit. This was an appetizer at his former restaurant - Ragusa's 
which was located on Severn Ave. Billy also use to manage The Caterie back in the early 90's
I tweaked the recipe and sometimes add jalapenos
which was located on Severn Ave. Billy also use to manage The Caterie back in the early 90's I tweaked the recipe and sometimes add jalapenos
Posted on 9/24/20 at 3:20 pm to Got Blaze
What is your recipe for the stuffing or artichoke bread?
Posted on 9/24/20 at 4:22 pm to NOLATiger71
Recipe can be modified based on your taste buds.
Should make approx. 8 servings, double if you need more servings.
Prep time around 15 minutes, cooking time around 15 minutes
this same recipe can also be used to stuff artichokes
- fresh loaf of French bread, cut at 8" which will give you 2 pcs. when sliced in half.
- 3 cups Italian bread crumbs
- 7.5 ozs. jar/can of artichoke hearts, drain water. I usually put artichoke in a food processor and pulse for several seconds to dice
- 1/2 cup grated Parmesan/Romano cheese
- 2 Tblspns lemon juice
- 1 Tblspn minced garlic (add more if you like garlic)
- 1/2 cup EVOO
- 1 tspn of your favorite Cajun seasoning, I use my own brand
- 1/2 tspn black (or white) pepper
- mix above ingredients. Taste to see if you like it or anything else needs to be added.
- then spoon evenly onto French bread. Top with your favorite cheese: shredded cheddar, smoked provolone, mozzarella, pepper jack, etc..
- Bake at 325* for 10-12 minutes. Set on broil for 1-2 minutes if you want cheese browned. Be sure to check every few minutes so you don't burn the bread.
Should make approx. 8 servings, double if you need more servings.
Prep time around 15 minutes, cooking time around 15 minutes
this same recipe can also be used to stuff artichokes
- fresh loaf of French bread, cut at 8" which will give you 2 pcs. when sliced in half.
- 3 cups Italian bread crumbs
- 7.5 ozs. jar/can of artichoke hearts, drain water. I usually put artichoke in a food processor and pulse for several seconds to dice
- 1/2 cup grated Parmesan/Romano cheese
- 2 Tblspns lemon juice
- 1 Tblspn minced garlic (add more if you like garlic)
- 1/2 cup EVOO
- 1 tspn of your favorite Cajun seasoning, I use my own brand
- 1/2 tspn black (or white) pepper
- mix above ingredients. Taste to see if you like it or anything else needs to be added.
- then spoon evenly onto French bread. Top with your favorite cheese: shredded cheddar, smoked provolone, mozzarella, pepper jack, etc..
- Bake at 325* for 10-12 minutes. Set on broil for 1-2 minutes if you want cheese browned. Be sure to check every few minutes so you don't burn the bread.
Posted on 9/24/20 at 7:38 pm to Got Blaze
Thank you! will try it this weekend. Just curious how close to Ragusa’s is this recipe?
This post was edited on 9/24/20 at 8:01 pm
Posted on 9/24/20 at 7:41 pm to Dale Doubak
Go catch a flounder. Hurry!
Posted on 9/24/20 at 8:45 pm to Dale Doubak
Bruccaluni
Posted on 9/29/26 at 4:15 pm to NOLATiger71
That Ragusa’s artichooke bread was the best. I used to work with him when he opened the original location on transcontinental, Billy, Lori and I.
Posted on 9/29/26 at 5:19 pm to ML13
I have no problem with this bump of an old thread. Hard to believe Billy passed away 4 yrs ago at the age of 55 RIP brother
Billy was a HUGE LSU fan and supporter. He traveled everywhere to watch the Tigers ... definitely missed
Billy was a HUGE LSU fan and supporter. He traveled everywhere to watch the Tigers ... definitely missed
Posted on 9/29/26 at 6:54 pm to Got Blaze
quote:Damn. I was just about to see if could ask him for The Caterie's recipe for fried mushrooms.
Billy passed away 4 yrs ago at the age of 55 RIP brother
You wouldn't happen to have it, would you GB?
This post was edited on 9/29/26 at 6:55 pm
Posted on 9/29/26 at 7:02 pm to Stadium Rat
I have no clue brother. If you create a separate post asking that question, I’m sure someone will reply with the recipe. Quite a few FDB posters frequented the Caterie or worked there
Posted on 9/29/26 at 7:04 pm to Got Blaze
quote:They were the best I ever had, hands down.
I have no clue brother.
Posted on 9/30/26 at 8:07 pm to Dale Doubak
I’ve used it in both. Add some chopped canned artichokes to the stuffing mixture. It’s awesome.
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