ARTICHOKE, SAUSAGE &
PARMESAN STUFFING
Can be baked separately or inside turkey....
Serves 12
15 cups 1-inch cubes crustless sourdough bread
3 Tbsp olive oil
1 1/2 lbs Italian sweet sausages, casings removed
2 cups chopped onions
3/4 cup chopped celery
2 large garlic cloves, minced
1 (8 oz) pkg frozen artichoke hearts, thawed, coarsely chopped
2 tsp chopped fresh thyme
1 tsp chopped fresh mint
1 cup freshly grated Parmesan cheese
1 cup (or more) canned low salt chicken broth
Preheat oven to 350°. Divide bread between 2 baking sheets. Bake until
cubes are dry but not hard, stirring occasionally, about 15 min.
Heat oil in heavy large skillet over medium high heat. Add sausage and
saute until cooked through, breaking up with back of fork, about 5 min.
Add onions, celery and garlic. Saute until celery is soft, about 10 min.
Mix in artichokes, thyme and mint; saute 2 min longer. 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.)
Add bread to sausage mixture; toss to blend well. Mix in cheese, then 1
cup broth. Season to taste with salt & pepper. Add more broth if mixture
seems too dry.
If baking separately, preheat oven to 350°. Butter 13x9x2-inch glass
baking pan; spoon in stuffing. Cover with buttered foil, butter side
down. Bake until heated through, about 40 min. Uncover and continue
baking until golden and slightly crispy, about 20 min longer.
(`´·.¸ (`´·.¸ *¤*
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«´¨`·.. ¤
"Worry looks around, sorry looks back, Faith looks up."
~Angelique~
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