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You are here: Home / Recipes / Artichoke, Sausage and Parmesan Stuffing

Artichoke, Sausage and Parmesan Stuffing

November 28, 2015 by cathyscooking@gmail.com 5 Comments

bread stuffing
Bon Appetit’s Artichoke, Sausage and Parmesan Stuffing

Artichoke, Sausage and Parmesan is practically an Italian meal on it’s own!

In addition to the flavorful mild Italian sausage, artichokes and Parmesan, this stuffing uses sourdough bread, fresh herbs, celery and onions. They all combine for a hearty and delicious stuffing that can easily steal the show on Thanksgiving.

Cutting 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.

Note – Please forgive the grainy photo(s) and minimal content in this post. It is from the early days of my blog when I was still figuring things out and using the ancient camera from my iPhone 4. These posts are being gradually upgraded over time.

Artichoke, Sausage and Parmesan Stuffing

Mild Italian sausage, artichokes and Parmesan cheese combine with fresh sourdough bread for a moist and flavorful stuffing.
5 from 1 vote
Print Pin Rate
Servings: 12
Author: Adapted from Bon Appetit recipe

Ingredients

  • 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

Instructions

  • 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 buttered 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!

Notes

Adapted from Bon Appetit November 2002 recipe.

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Filed Under: Recipes, Side Dish Recipes Tagged With: side dish, Stuffing, Thanksgiving

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