Ingredients for Artichoke Sausage Stuffing Dressing
- 1 lb turkey sausage
- 8 ounces sliced mushrooms
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon poultry seasoning
- 6 cups cubed French baguette (day-old is best)
- 1 (14 ounce) can artichoke hearts, drained and chopped
- 1 cup shredded Parmesan cheese
- ¼ cup chopped fresh parsley leaves
- 1 ½ cups reduced sodium chicken broth, plus more if needed
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How to Make Artichoke Sausage Stuffing Dressing
- Preheat oven to 325°F (160°C).
- Heat a large skillet over medium-high heat. Add 1 lb pork sausage (removed from casings) and cook for 5-7 minutes, breaking it up with a spoon, until browned and cooked through. Drain off excess grease.
- Add 8 oz cremini mushrooms, 1 medium onion (chopped), 2 cloves garlic (minced), and 1 tbsp poultry seasoning to the skillet. Cook for 3-5 minutes, until mushrooms soften and are fragrant.
- In a large bowl, combine the sausage mixture with 6 cups cubed bread (day-old is best), 14 oz canned artichoke hearts (drained and chopped), 1 cup shredded cheddar cheese, 1/4 cup chopped fresh parsley, and 1 1/2 cups chicken broth.
- Gently toss to combine, ensuring the bread is evenly moistened. Add more broth if needed for desired consistency.
- Transfer the stuffing mixture to a greased 9x13 inch baking dish.
- Bake for 30-35 minutes, or until golden brown and heated through. If stuffing the turkey, follow steps 8-9.
- **For Turkey Stuffing:** Loosely fill the turkey cavity with the stuffing mixture. Do not over-stuff.
- Place the stuffed turkey in the preheated oven. Immediately reduce oven temperature to 325°F (160°C). Roast the turkey according to its weight (approx. 20 minutes per pound), or until a meat thermometer inserted into the thickest part registers 165°F (74°C).
Nutrition Information (Approximate per serving)
Sodium
55 g
Sugar
8g
Fat
40g
Carbs
19g
