Mild Italian sausage, artichokes and Parmesan cheese combine with fresh sourdough bread for a moist and flavorful stuffing.
Servings: 12
Author: Adapted from Bon Appetit recipe
Ingredients
15cups1 inch cubes crustless sourdough breadfrom 2 one pound loaves
3tablespoonsolive oil
1 1/2poundsbulk Italian sweet sausage
2cupschopped onions
3/4cupchopped celery
2clovesgarlicminced
1 14ouncecan artichoke heartsdrained and coarsely chopped
2teaspoonschopped fresh thyme
1cupshredded parmesan cheese
2-3cupschicken 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!