Artichoke, Sausage, And Parmesan Cheese Stuffing Recipe - Cooking Index
Artichoke, Sausage, And Parmesan Cheese Stuffing Recipe - Cooking Index
Sourdough bread complements the Italian flavors in this stuffing from Bruce Aidells.
Courses: Side dish| 15 cups | Cubed (1") crustless sourdough bread | |
| = (from two 1-lb loaves) | ||
| 3 tablespoons | Olive oil | |
| 1 1/2 lbs | Italian sweet sausages - casings removed | |
| 2 cups | Chopped onions | |
| 3/4 cup | Chopped celery | |
| 2 cups | Garlic cloves - minced (large) | |
| 1 x | Frozen artichoke hearts - (8 oz) - thawed, and | |
| Coarsely chopped | ||
| 2 teaspoons | Chopped fresh thyme | |
| 1 teaspoon | Chopped fresh mint | |
| 1 cup | Freshly-grated Parmesan cheese - - (abt 3 oz) | |
| 1 cup | Low-salt chicken broth - or more if needed | |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste |
Preheat oven to 350 degrees. Divide bread between 2 baking sheets. Bake until cubes are dry but not hard, stirring occasionally, about 15 minutes.
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. (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.)
Add bread to sausage mixture; toss to blend well. Mix in cheese, then 1 cup broth. Season with salt and pepper.
To bake stuffing in turkey: Loosely fill main cavity and neck cavity of turkey with stuffing. Add enough broth to remaining stuffing to moisten slightly (1/4 cup to 3/4 cup, 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 while turkey is resting -- until heated through, about 25 minutes. Uncover stuffing in dish. Bake until top of stuffing is slightly crisp and golden, about 15 minutes longer.
To bake stuffing in dish: Preheat oven to 350 degrees. Generously butter 13- by 9- by 2-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.
This recipe yields 12 servings.
Source:
Bon Appetit, November 2002
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