Artichoke, Sausage, And Parmesan Cheese Stuffing

By á-174942

Ingredients

• 15 cups cubed (1") crustless sourdough bread (from two 1-lb loaves)
• 3 tablespoons olive oil
• 1 1/2 pounds Italian sweet sausages casings removed
• 2 cups chopped onions
• 3/4 cup chopped celery
• 2 large garlic cloves minced
• 1 package frozen artichoke hearts - (8 oz) thawed, and coarsely chopped
• 2 teaspoons chopped fresh thyme
• 1 teaspoon chopped fresh mint
• 1 cup freshly-grated Parmesan cheese - (abt 3 oz)
• 1 cup low-salt chicken broth or more if needed
• Salt to taste
• Freshly-ground black pepper to taste

Details

Servings 12

Preparation

Step 1

Preheat oven to 350 degrees. Divide bread between 2 baking sheets. Bake until cubes are dry but not hard, stirring occasionally, about 15 minutes.

Heat oil in heavy large skillet over medium-high heat. Add sausage and sauté until cooked through, breaking up with back of fork, about 5 minutes. Add onions, celery, and garlic. Sauté until celery is soft, about 10 minutes. Mix in artichokes, thyme, and mint; sauté 2 minutes 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 with salt and pepper.

To bake stuffing in turkey: Loosely fill main cavity and neck cavity of turkey with stuffing. 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. Bake stuffing in dish -- alongside turkey or while turkey is resting -- until heated through, about 25 minutes. Uncover stuffing in dish. Bake until top of stuffing is slightly crisp and golden, about 15 minutes longer.

To bake stuffing in dish: Preheat oven to 350 degrees. Generously butter 13- by 9- by 2-inch glass baking dish. Add enough extra broth to stuffing to moisten (3/4 cup to 1 1/4 cups). Transfer stuffing to prepared dish. Cover with buttered foil, buttered-side down. Bake until heated through, about 40 minutes. Uncover and bake until top is slightly crisp and golden, about 20 minutes longer.

This recipe yields 12 servings.