Sourdough Stuffing With Sausage And Artichoke Hearts Recipes

SAUSAGE SOURDOUGH STUFFING

Steps:

• Preheat oven to 350°. In a Dutch oven, cook sausage over medium heat until no longer pink; drain. Transfer to a large bowl. In the same pan, saute mushrooms, onion and celery in oil until tender. Add garlic; cook 1 minute., Add bread, artichokes, cheese, cranberries, poultry seasoning, rosemary, salt, pepper and mushroom mixture to the sausage. Whisk egg and broth; pour over bread mixture and toss to coat. Transfer to a greased 13x9-in. baking dish (dish will be full)., Bake, uncovered, 30-35 minutes until top is lightly browned and a thermometer reads at least 160°.

SOURDOUGH STUFFING WITH SAUSAGE AND ARTICHOKE HEARTS

Steps:

• Preheat the oven to 350 degrees F.
• Grease a 2-quart baking dish and set aside.
• Cut or tear the bread into 1-inch cubes and spread it evenly on 2 baking sheets.
• Toast the bread in the oven until completely dry and beginning to crisp and brown, about 25 minutes.
• Transfer to a large mixing bowl.
• Saute sausage in large pan over medium high heat until browned.
• Add 2 tablespoons of the butter.
• Add the mushrooms and a few pinches of salt and saute, stirring occasionally, until golden brown, about 6 to 8 minutes.
• Add celery, onion, and 2 more tablespoons butter.
• Once the butter has melted, cook, stirring frequently, until the vegetables have softened, about 5 minutes. Add the artichoke hearts.
• Add sage and remaining 4 tablespoons butter.
• Add chicken broth to skillet and stir to combine.
• Season with salt and pepper, to taste.
• Transfer toasted bread cubes to a large bowl.
• Pour the chicken broth mixture over the bread cubes and toss to combine until the bread cubes absorb the liquid.
• Pour the mixture into the greased baking dish, and sprinkle with parsley.
• Bake in the center of the oven until heated through and the top is golden brown, about 40 minutes.
• Remove the stuffing from the oven and allow to cool about 15 minutes before serving.

SOURDOUGH AND SAUSAGE STUFFING

Steps:

• Preheat oven to 350 degrees F. In a large saute pan or dutch oven, heat the olive oil over medium heat. Brown the sausage until cooked through and reserve on the side.
• Add the butter, apples, celery and onions and saute until tender, add the thyme leaves and return the sausage to the pan and stir thoroughly.
• Transfer the mixture to a large bowl if there's not enough room in your pan to mix in the bread and the broth.
• Thoroughly whisk the egg into the broth and combine the bread, broth mixture and sausage/vegetable mixture, season with salt and pepper. Put into a 9 x 13 baking pan. Cover with foil and bake about an hour, removing foil the last 10 minutes to ensure a brown and crunchy top.

SAUSAGE AND SOURDOUGH STUFFING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Butter a baking dish.
• Heat 1/2 cup water in a Dutch oven over medium heat. Add sausage and cook, breaking it up into 1-inch pieces until no longer pink and most of the water has evaporated. Drain and discard any grease.
• Add butter and increase heat. As sausage starts to sizzle, add onion, celery, and garlic. Cook to a light to medium brown, 5 to 7 minutes. Add 1 1/2 cups chicken broth and bring to a gentle boil. Add parsley, sage, and rosemary; cook for 2 to 4 minutes.
• Add bread cubes and turn gently to moisten, being careful not to break them. Add more chicken broth in 1/4-cup increments, if needed. Taste and season with salt and pepper, being careful not to burn yourself. Transfer stuffing to the prepared baking dish and cover with aluminum foil.
• Bake in the preheated oven for 30 minutes. Remove foil and bake until golden brown, another 30 minutes.