Artichoke, Sausage, and Parmesan Cheese Stuffing |
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| Servings | Prep. Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 12 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 15 cups 1-inch cubes crustless sourdough bread (from two 1-pound loaves) | 3 tablespoons olive oil | 1-1/2 pounds Italian sweet sausages, casings removed |
| 2 cups chopped onions | 3/4 cup chopped celery | 2 large garlic cloves, minced |
| 1 8-ounce package frozen artichoke hearts, thawed, coarsely chopped | 2 teaspoons chopped fresh thyme | 1 teaspoon chopped fresh mint |
| 1 cup freshly grated Parmesan cheese (about 3 ounces) | 1 cup (or more) low-salt chicken broth | |
| 1 | Preheat oven to 350 F. Divide bread between 2 baking sheets. Bake until cubes are dry but not hard, stirring occasionally, about 15 minutes. |
| 2 | Heat oil in heavy large skillet over medium-high heat. Add sausage and saute until cooked through, breaking up with back of fork, about 5 minutes. Add onions, celery, and garlic. Saute until celery is soft, about 10 minutes. Mix in artichokes, thyme, and mint; saute 2 minutes longer. Transfer sausage mixture to large bowl. |
| 3 | Add bread to sausage mixture; toss to blend well. Mix in cheese, then 1 cup broth. Season with salt and pepper. |