Artichoke, Sausage and Parmesan Stuffing

Stuffing close upCutting up fresh bread to make this stuffing is a bit more work, but well worth the effort. I used bread I found at a local bakery, but the sourdough which this recipe calls for, is easy to find it many grocery stores. The Italian flavors and hearty quantity of meat found in this recipe, practically turns this side dish into the main event!

Artichoke, Sausage and Parmesan Stuffing

Serving Size: 12 servings


  • 15 cups 1 inch cubes crustless sourdough bread (from 2 one pound loaves)
  • 3 tablespoons olive oil
  • 1 1/2 pounds bulk Italian sweet sausage
  • 2 cups chopped onions
  • 3/4 cup chopped celery
  • 2 cloves garlic, minced
  • 1 14 ounce can artichoke hearts, drained and coarsely chopped
  • 2 teaspoons chopped fresh thyme
  • 1 cup shredded parmesan cheese
  • 2-3 cups chicken broth


  • Preheat oven to 350 degrees. Divide bread onto 2 baking sheets and 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 into pieces, about 5 minutes. Add onions, celery and garlic and sauté until celery is soft, about 10 minutes (cover and continue to cook for a few additional minutes if the celery is not soft yet.) Mix in artichokes and thyme and sauté 2 minutes longer. Transfer sausage mixture to large bowl. (Bread and sausage can be made 1 day ahead. Store bread covered at room temperature and refrigerate sausage, covered.)
  • Rewarm sausage to lukewarm and add bread to sausage mixture, toss to blend well. Mix in cheese, then gradually add 2-3 cups of chicken broth, tossing to moisten evenly. Season with salt and pepper.
  • Preheat oven to 350 degrees. Generously butter 15x10x2 inch glass baking dish. Transfer stuffing to dish and cover with butter foil, butter side down. Bake until heated through, 40 minutes. Uncover and bake until top is slightly crisp and golden about 20 minutes longer. Enjoy!


Adapted from Bon Appetit November 2002 recipe.

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