SAUSAGE AND ARTICHOKE STUFFING

  • PREP TIME: 15 minutes
  • COOK TIME: 1 hour
  • YIELDS: 6 servings

Ingredients

  • 1 pound loaf Italian bread such as ciabatta, crust removed
  • 1 tablespoon olive oil
  • 1 pound Italian sweet turkey sausage, casings removed
  • 1 medium onion, chopped (about 1 cup)
  • ½ cup chopped celery
  • 2 cloves garlic, minced
  • 1 – 15 ounce can artichoke hearts, drained and coarsely chopped
  • 1 tablespoon fresh parsely, chopped
  • 1 teaspoon fresh rosemary, chopped
  • 1 teaspoon fresh thyme, chopped
  • ½ cup grated, good quality Parmesan cheese
  • ¾ – 1 cup chicken broth

This delicious stuffing can easily be made with leftover cornbread or Italian bread from the bakery. Perfect for Thanksgiving, but also delicious with roasted chicken for Sunday supper.

Instructions

FIRST Preheat oven 350°F.Cut bread into cubes, spread in a single layer on cookie sheet and bake for about 10 minutes until dry, but not toasted.


NEXT Heat oil over medium-high heat in a large skillet. Cook sausage for about 5 minutes or until cooked through, breaking up with wooden spoon as it cooks. Add onions, celery, and garlic and sauté for about 8-10 minutes until vegetables are tender. Stir in artichokes and herbs, season with salt and pepper. Place sausage mixture in a large bowl, toss with bread and cheese. Mix in enough chicken broth to moisten mixture.


LAST Place stuffing in a buttered 8 ½” x 11” baking dish, cover with foil and bake for 25 minutes or until thoroughly heated. Remove foil and bake for an additional 20 minutes or until well browned.

If you want to make this dish ahead of time, store sausage mixture in refrigerator and bread in a zip top bag at room temperature. Reheat sausage mixture to room temperature before mixing with bread.