Artichoke, Sausage, And Parmesan Cheese Stuffing Recipe - Bread

Method

• Preheat oven to 350 degrees.
• Divide bread between 2 baking sheets.
• Bake till cubes are dry but not hard, stirring occasionally, about 15 min.
• Heat oil in heavy large skillet over medium-high heat.
• Add in sausage and saute/fry till cooked through, breaking up with back of fork, about 5 min.
• Add in onions, celery, and garlic.
• Saute/fry till celery is soft, about 10 min.
• Fold in artichokes, thyme, and mint; saute/fry 2 min longer.
• Transfer sausage mix to large bowl.
• (Bread and sausage mix can be made 1 day ahead.
• Cover separately.
• Store bread at room temperature.
• Chill sausage mix and reheat to lukewarm before continuing.)
• Add in bread to sausage mix; toss to blend well.
• Fold in cheese, then 1 c. broth.
• Season with salt and pepper.
• To bake stuffing in turkey: Loosely fill main cavity and neck cavity of turkey with stuffing.
• Add in sufficient broth to remaining stuffing to moisten slightly (1/4 c. to 3/4 c., 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 possibly while turkey is resting - till heated through, about 25 min.
• Uncover stuffing in dish.
• Bake till top of stuffing is slightly crisp and golden brown, about 15 min longer.
• To bake stuffing in dish: Preheat oven to 350 degrees.
• Generously butter 13- by 9- by 2-inch glass baking dish.
• Add in sufficient extra broth to stuffing to moisten (3/4 c. to 1 1/4 c.).
• Transfer stuffing to prepared dish.
• Cover with buttered foil, buttered-side down.
• Bake till heated through, about 40 min.
• Uncover and bake till top is slightly crisp and golden brown, about 20 min longer.
• This recipe yields 12 servings.
• Comments: Sourdough bread complements the Italian flavors in this stuffing from Bruce Aidells.