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Categories:
turkey sausage mushrooms yellow onion garlic poultry seasoning hearts Parmesan cheese parsley chicken broth
Viewed: 49 - Published at: 4 years agoIngredients
- 1 lb turkey sausage, casing removed (or Italian sausage)
- 2 cups sliced mushrooms (button or cremini)
- 12 cup yellow onion, chopped
- 2 garlic cloves, minced
- 2 teaspoons poultry seasoning
- 1 loaf French baguette, cut into 1-inch cubes (about 4-6 cups cubed)
- 1 (14 ounce) can artichoke hearts, drained and chopped
- 12 cup parmesan cheese, grated
- 12 cup fresh parsley leaves, chopped
- 1 12 cups reduced-sodium chicken broth (or more as needed)
Method
- Preheat oven to 325F (or if cooking inside turkey, preheat to 450F).
- Place a large skillet over medium-high heat.
- When pan is hot, add sausage and cook 3 to 5 minutes, until browned and cooked through, breaking up the meat as it cooks.
- Add mushrooms, onion, garlic, and poultry seasoning and cook 3 minutes, until mushrooms soften.
- Transfer mixture to a large bowl and add bread cubes, artichoke hearts, cheese, parsley, and 1 1/2 cups broth.
- Toss to combine, allowing liquid to soften bread cubes.
- If stuffing seems dry, add more broth to soak cubes.
- Bake stuffing at 325F for 30 minutes in shallow baking dish.
- ** If cooking in turkey: Loosely stuff bread mixture into turkey (extra stuffing can be baked in shallow dish next to the turkey).
- Place turkey in preheated oven and immediately reduce oven temperature to 325F Roast turkey 20 minutes per pound, or until an instant-read thermometer registers 180-185F.
