Artichoke Sausage And Parmesan Cheese Stuffing Recipes

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ARTICHOKE-SAUSAGE STUFFING / DRESSING



Artichoke-Sausage Stuffing / Dressing image

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!

Provided by mikey ev

Categories     Poultry

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 10

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)

Steps:

  • 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.

NEMIE'S ARTICHOKE PARMESAN SOURDOUGH STUFFING



Nemie's Artichoke Parmesan Sourdough Stuffing image

My good friend made this last year for Thanksgiving instead of traditional stuffing. It is easy to make but tastes like it was really hard to do. So don't tell'em how easy it was and milk it for all it's worth!:)

Provided by Punky Julster

Categories     Grains

Time 1h25m

Yield 12-16 serving(s)

Number Of Ingredients 14

2 lbs sourdough bread, cut into 3/4 to 1 inch squares (about 2 loaves, 8 quarts total)
3 tablespoons butter or 3 tablespoons margarine
2 large onions, chopped (about 1 1/4 lbs. total)
1 lb mushroom, rinsed & sliced
2 cups chopped celery
1/4 cup minced garlic (about 12 cloves)
3 1/2 cups regular strength chicken broth
4 (6 ounce) jars marinated artichoke hearts (drained)
1 cup grated parmesan cheese
1 tablespoon poultry seasoning
1 tablespoon minced fresh rosemary or 1 1/2 teaspoons dried rosemary
3/4 teaspoon salt
3/4 teaspoon pepper
2 large eggs (beaten)

Steps:

  • Spread bread cubes in a single layer on a 12 X 15 inch baking sheet.
  • Toast in a 350 degree oven until very crisp and golden brown, about 25 min.
  • Shake cubes after 15 min.
  • and switch pan positions.
  • (if making ahead, cool cubes and store in airtight container for up to 2 days).
  • In a 12 inch frying pan or 6-8 quart pan, melt butter over med.
  • heat; add onions, mushrooms, celery, and garlic.
  • Cook, stirring often, until veggies are soft and tinged golden brown, about 25 min.
  • To release brown bits from the bottom of the pan add 1/2 cup broth; using a wooden spoon, scrape all brown bits from the pan bottom.
  • In a large bowl, mix veggies, bread, artichoke hearts, cheese, poultry season, rosemary& salt and pepper.
  • Whisk together remaining broth and eggs, and pour over veggie bread mixture; stir until ingredients are well coated.
  • Use to stuff turkey or bake stuffing in a 4 1/2 to 5 qt.
  • baking dish in a 350 degree oven for 30 min covered, then uncover and cook another 20 min.
  • Makes 12-16 servings.

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