Side Stuffing with Artichokes and Cremini Mushrooms

By á-20067

Ingredients

• 4 Tbsp butter
• 1 lb sweet Italian sausage, casings removed
• 3 cloves garlic, chopped
• 1 cup onions, chopped
• 1 cup celery, chopped
• 4 cups cremini mushrooms, sliced
• 2 cups chicken broth
• 1 Tbsp fresh rosemary, chopped
• 1/2 tsp ground black pepper
• 16 cups day-old Italian bread, diced into large cubes
• 1 cup grated Parmesan cheese, divided
• 1 (14.5-oz) can artichoke hearts, quartered

Details

Adapted from qvc.com

Preparation

Step 1

Preheat the oven to 350°F. Spray a 3.5-qt casserole dish with cooking spray.

Heat the butter in a large sauté pan over medium heat until melted. Add the sausage, garlic, onions, celery, and mushrooms. Crumble the sausage with a spoon and sauté until fully cooked and the vegetables are soft.

Add the chicken stock, rosemary, and pepper. Bring to a boil and simmer for 1 minute.

Pour the hot mixture into a large mixing bowl and add the cubed bread, a 1/2 cup Parmesan, and the artichokes. Fold gently and transfer the mixture to the prepared casserole dish. Top with the remaining Parmesan. Bake for 40 minutes, or until lightly browned.