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Ingredients
- 15 c. cubed (1") crustless sourdough bread (from two 1-lb loaves)
- 3 Tbsp. extra virgin olive oil
- 1 1/2 lb Italian sweet sausages casings removed
- 2 c. minced onions
- 3/4 c. minced celery
- 2 lrg garlic cloves chopped
- 1 pkt frzn artichoke hearts - (8 ounce) thawed, and coarsely minced
- 2 tsp minced fresh thyme
- 1 tsp minced fresh mint
- 1 c. freshly-grated Parmesan cheese - (abt 3 ounce)
- 1 c. low-salt chicken broth or possibly more if needed Salt to taste Freshly-grnd black pepper to taste
Directions
- Preheat oven to 350 degrees. Divide bread between 2 baking sheets. Bake till cubes are dry but not hard, stirring occasionally, about 15 min.
- Heat oil in heavy large skillet over medium-high heat. Add in sausage and saute/fry till cooked through, breaking up with back of fork, about 5 min. Add in onions, celery, and garlic. Saute/fry till celery is soft, about 10 min. Fold in artichokes, thyme, and mint; saute/fry 2 min longer. Transfer sausage mix to large bowl. (Bread and sausage mix can be made 1 day ahead. Cover separately. Store bread at room temperature. Chill sausage mix and reheat to lukewarm before continuing.)
- Add in bread to sausage mix; toss to blend well. Fold in cheese, then 1 c. broth. Season with salt and pepper.
- To bake stuffing in turkey: Loosely fill main cavity and neck cavity of turkey with stuffing. Add in sufficient broth to remaining stuffing to moisten slightly (1/4 c. to 3/4 c., depending on amount of remaining stuffing). Generously butter baking dish. Spoon remaining stuffing into prepared dish. Cover dish with buttered foil, buttered-side down. Bake stuffing in dish - alongside turkey or possibly while turkey is resting - till heated through, about 25 min. Uncover stuffing in dish. Bake till top of stuffing is slightly crisp and golden brown, about 15 min longer.
- To bake stuffing in dish: Preheat oven to 350 degrees. Generously butter 13- by 9- by 2-inch glass baking dish. Add in sufficient extra broth to stuffing to moisten (3/4 c. to 1 1/4 c.). Transfer stuffing to prepared dish. Cover with buttered foil, buttered-side down. Bake till heated through, about 40 min. Uncover and bake till top is slightly crisp and golden brown, about 20 min longer.
- This recipe yields 12 servings.
- Comments: Sourdough bread complements the Italian flavors in this stuffing from Bruce Aidells.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 57g | |
| Recipe makes 12 servings | |
| Calories 46 | |
| Calories from Fat 31 | 67% |
| Total Fat 3.54g | 4% |
| Saturated Fat 0.52g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 14mg | 1% |
| Potassium 79mg | 2% |
| Total Carbs 3.15g | 1% |
| Dietary Fiber 0.9g | 3% |
| Sugars 1.19g | 1% |
| Protein 0.83g | 1% |
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