• E1ad2d1b538e3b8359919d3f7ff78e1d

Sausage And Parmesan Cheese Stuffing

Prep
Cook
Serves 8people
Ingredients
15
cup 1-inch cubes crustless sourdough bread (from two 1-pound loaves)
3
tbsp olive oil
1 1/2
lb Italian sweet sausages, casings removed
2
cups chopped onions
3/4
cup chopped celery
2
large garlic cloves, minced
1
(8 oz) package frozen artichoke hearts, thawed, coarsely chopped
2
tsp chopped fresh thyme
1
tsp chopped fresh mint
1
cup freshly grated Parmesan cheese (about 3 ounces)
1
cup (or more) low-salt chicken broth
Directions
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 sauté until cooked through, breaking up with back of fork, about 5 minutes. Add onions, celery, and garlic. Sauté until celery is soft, about 10 minutes. Mix in artichokes, thyme, and mint; sauté 2 minutes longer. Transfer sausage mixture to large bowl. (Bread and sausage mixture can be made 1 day ahead. Cover separately. Store bread at room temperature. Refrigerate sausage mixture and reheat to lukewarm before continuing.)
3.
Add bread to sausage mixture; toss to blend well. Mix in cheese, then 1 cup broth. Season with salt and pepper.
4.
To bake stuffing in dish
5.
Preheat oven to 350°F. Generously butter 13x9x2-inch glass baking dish. Add enough extra broth to stuffing to moisten (3/4 cup to 1 1/4 cups). Transfer stuffing to prepared dish. Cover with buttered foil, buttered side down. Bake until heated through, about 40 minutes. Uncover and bake until top is slightly crisp and golden, about 20 minutes longer.

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