Artichoke Sausage And Parmesan Cheese Stuffing Recipes

Steps:

• Preheat oven to 350°F. 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 sauté until cooked through, breaking up with back of fork, about 5 minutes. Add onions, celery, and garlic. Sauté until celery is soft, about 10 minutes. Mix in artichokes, thyme, and mint; sauté 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°F. 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.

Steps:

• Preheat oven to 450 degrees F.
• 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.
• Season turkey all over with salt and black pepper. Place turkey in a large roasting pan and season the top and sides with thyme and rosemary.
• Loosely stuff bread mixture into turkey (place any leftover in a shallow baking dish).
• Place turkey in oven and immediately reduce oven temperature to 325 degrees F. Roast turkey 20 minutes per pound, or until an instant-read thermometer registers 180 to 185 degrees F. Bake extra stuffing alongside for 30 minutes. Let turkey stand 10 minutes before carving. Serve 1/2 of the carved turkey with all of the stuffing. Reserve remaining turkey (about 2 to 3 cups shredded) for the empanadas.

Steps:

• Preheat the oven to 350°F (180°C).
• Trim the stem off the artichoke to create a base and also one inch (2 ½ cm) from the top.
• Remove the leaves from the center of the artichoke and use a spoon to scrape out the hairs on the heart of the artichoke.
• Squeeze the juice of one small lemon on top.
• In a saucepan, boil two inches (5 cm) of salted water. Place the artichokes in the pot cover and boil for 20 minutes, or until tender.
• In a separate pan, melt the butter and saute the garlic until fragrant, about 2 minutes.
• Squeeze in the juice of one lemon. Add in the bread crumbs, salt, pepper, and parsley. Stir until combined.
• Place the artichokes on a pan and fill with bread crumb mixture and top with grated parmesan.
• Bake for 15-20 minutes or until golden brown.
• Serve with dipping sauce of choice.
• Enjoy!

Steps:

• Preheat oven to 350°F. Spread bread cubes on large rimmed baking sheet. Bake until bread is dry, about 15 minutes. Transfer to large bowl and cool. Maintain oven temperature.
• Generously butter 13x9x2-inch glass baking dish. Heat 1 tablespoon oil in heavy large skillet over medium heat. Add sausages and sauté 5 minutes, breaking up with back of fork. Add chicken livers; sauté just until sausages and livers are cooked through, about 7 minutes. Using slotted spoon, transfer sausage mixture to bowl with bread cubes. Add 1 tablespoon oil to same skillet. Add onions and next 4 ingredients; sauté until onions and celery are tender but not brown, about 10 minutes. Add onion mixture to bread cubes. Stir in 3/4 cup Parmesan, currants, parsley, salt, and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.)
• Mix eggs and broth into stuffing; transfer to baking dish. Cover dish with foil. Bake 40 minutes. Uncover; sprinkle with 1/4 cup Parmesan and bake until top begins to brown, about 20 minutes.

Steps:

• Place bread cubes in two ungreased 15x10x1-in. baking pans. Bake at 350° for 15 minutes or until lightly browned. , In a large skillet, saute the mushrooms, celery and onion in butter until tender. Add garlic; cook 1 minute longer. Stir in the artichokes, cheese and poultry seasoning. Transfer to a large bowl; stir in bread cubes. , In a small bowl, whisk egg and broth until blended. Pour over bread mixture and mix well., Transfer to a greased 3-qt. baking dish (dish will be full). Cover and bake at 350° for 30 minutes. Uncover; bake 5-15 minutes longer or until a thermometer reads 165°.

Steps:

• Chop artichokes into bite-size pieces. Discard any sharp ends and tough dried out leaves. To save time, artichoke hearts, onion, green bell pepper, and leafy celery hearts can be chopped individually in a food processor. Note: the amount of chicken broth to be added is not an exact measurement because some packaged herb stuffing or croutons absorb more moisture than others.
• OVEN: Preheat oven to 425F degrees. Crumble sausage evenly over bottom of 13 by 9 inch baking pan. Bake, uncovered, for 10 minutes. Remove sausage from oven and crumble into fine pieces. Stir in onion, green bell pepper, leafy celery hearts, artichoke hearts, herb stuffing or croutons, 3 cups chicken broth, and cheese. Cover with foil and bake at 350F degrees for 30 minutes. Remove foil; bake for 10 more minutes or until browned. Serve.
• ON TOP OF STOVE (this is the way I make it): In a large pan, brown sausage, onion, green bell pepper, and leafy celery hearts in olive oil. Add artichoke hearts, herb stuffing or croutons, 3 cups chicken broth, and cheese. Simmer 30 minutes with lid ajar, stirring often to prevent sticking adding additional chicken broth as needed while simmering. Dressing should be moist. Serve.

Steps:

• Preheat oven to 325°F (or if cooking inside turkey, preheat to 450°F).
• 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 325°F 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 325°F Roast turkey 20 minutes per pound, or until an instant-read thermometer registers 180-185°F.