Artichoke, Sausage, and Parmesan Cheese Stuffing

Name: Artichoke, Sausage, and Parmesan Cheese Stuffing
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Global
Ingredients: 4 liters 1-inch cubes crustless sourdough bread (from two 1-pound loaves); 177 milliliters chopped celery; 1 teaspoon chopped fresh mint; 2 teaspoons chopped fresh thyme; 227 grams package frozen artichoke hearts, thawed, coarsely chopped; 2 larges garlic cloves, minced; 680 grams Italian sweet sausages, casings removed; 237 milliliters (or more) low-salt chicken broth; 3 Tbsps olive oil; 473 milliliters chopped onions; 85 grams cup freshly grated Parmesan cheese (about

Artichoke, Sausage, and Parmesan Cheese Stuffing might be just the side dish you are searching for. This recipe serves 12. One serving contains 386 calories, 15g of protein, and 26g of fat. It will be a hit at your Thanksgiving event. If you have onions, cubes sourdough bread, parmesan cheese, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Preheat oven to 350°F. Divide bread between 2 baking sheets.

Ingredients you will need

Bread

Equipment you will use

Baking Sheet

Oven

Bake until cubes are dry but not hard, stirring occasionally, about 15 minutes.

Equipment you will use

Oven

Heat oil in heavy large skillet over medium-high heat.

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Cooking Oil

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Frying Pan

Add sausage and sauté until cooked through, breaking up with back of fork, about 5 minutes.

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Sausage

Add onions, celery, and garlic. Sauté until celery is soft, about 10 minutes.

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Celery

Garlic

Onion

Mix in artichokes, thyme, and mint; sauté 2 minutes longer.

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Artichoke

Thyme

Mint

Transfer sausage mixture to large bowl. (Bread and sausage mixture can be made 1 day ahead. Cover separately. Store bread at room temperature. Refrigerate sausage mixture and reheat to lukewarm before continuing.)

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Sausage

Bread

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Bowl

Add bread to sausage mixture; toss to blend well.

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Sausage

Bread

Mix in cheese, then 1 cup broth. Season with salt and pepper.

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Salt And Pepper

Cheese

Broth

Loosely fill main cavity and neck cavity of turkey with stuffing.

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Stuffing

Whole Turkey

Add enough broth to remaining stuffing to moisten slightly (1/4 cup to 3/4 cup, depending on amount of remaining stuffing). Generously butter baking dish. Spoon remaining stuffing into prepared dish. Cover dish with buttered foil, buttered side down.

Ingredients you will need

Stuffing

Butter