Prep 20 mins
Cook 30 mins
from Quick Fix Meals. We actually couldn't find turkey sausage, so we got uncased pork sausage from Whole Foods, cooked it in the pan, drained the fat, and did everything else exactly as stated. Very tasty!
- 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)
- 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.
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.
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.