Artichoke, Sausage, and Parmesan Cheese Stuffing - Bread

Method

• Preheat oven to 350F.
• 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.
• 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.
• Preheat oven to 350F.
• 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.