Artichoke-Sausage Stuffing / Dressing
photo by mikey ev
- Ready In:
- 50mins
- Ingredients:
- 10
- Serves:
-
6-8
ingredients
- 1 lb turkey sausage, casing removed (or Italian sausage)
- 2 cups sliced mushrooms (button or cremini)
- 1⁄2 cup yellow onion, chopped
- 2 garlic cloves, minced
- 2 teaspoons poultry seasoning
- 1 loaf French baguette, cut into 1-inch cubes (about 4-6 cups cubed)
- 1 (14 ounce) can artichoke hearts, drained and chopped
- 1⁄2 cup parmesan cheese, grated
- 1⁄2 cup fresh parsley leaves, chopped
- 1 1⁄2 cups reduced-sodium chicken broth (or more as needed)
directions
- Preheat oven to 325°F (or if cooking inside turkey, preheat to 450°F).
- Place a large skillet over medium-high heat.
- When pan is hot, add sausage and cook 3 to 5 minutes, until browned and cooked through, breaking up the meat as it cooks.
- Add mushrooms, onion, garlic, and poultry seasoning and cook 3 minutes, until mushrooms soften.
- Transfer mixture to a large bowl and add bread cubes, artichoke hearts, cheese, parsley, and 1 1/2 cups broth.
- Toss to combine, allowing liquid to soften bread cubes. If stuffing seems dry, add more broth to soak cubes.
- Bake stuffing at 325°F for 30 minutes in shallow baking dish.
- ** If cooking in turkey: Loosely stuff bread mixture into turkey (extra stuffing can be baked in shallow dish next to the turkey). Place turkey in preheated oven and immediately reduce oven temperature to 325°F Roast turkey 20 minutes per pound, or until an instant-read thermometer registers 180-185°F.
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Reviews
-
Yummy stuffing! I used chorizo (at half the amount, so it would not overpower it), and it gave it a great flavor. I also subbed celery for the mushrooms, toasted my bread cubes, and added about half a cup extra broth. I think I should have added more bread and broth for the amount of meat/vegs. Love the artichokes in this. Fed 14 as a Thanksgiving side dish.
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The flavor is definitely a 5 star recipe, but using 6 cups of bread cubes and 1 1/2 c. broth my stuffing was SO soupy we had to drain it. I used pretty dry old bread too, and Dh complained it was slimey mushy, but tasted SO good! He asked me to please make it again but with MUCH less liquid. I used very lean hot Italian sausage and it just added that something extra to this dish. I would recommend trying this but start at 3/4c to 1 cup and add broth as needed. I don't think you will need too much more, alot will depend on your bread.
Tweaks
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Yummy stuffing! I used chorizo (at half the amount, so it would not overpower it), and it gave it a great flavor. I also subbed celery for the mushrooms, toasted my bread cubes, and added about half a cup extra broth. I think I should have added more bread and broth for the amount of meat/vegs. Love the artichokes in this. Fed 14 as a Thanksgiving side dish.
RECIPE SUBMITTED BY
mikey ev
Austin, 83