Artichoke, Sausage and Parmesan Cheese Bread Stuffing

This dressing is really moist and wonderful.  This makes 12 servings.


15 cups, 1 inch bread cubes, from crustless sourdough bread (from 2, one pound loaves)
3 T. olive oil
1 1/2 pounds Italian sweet sausage, casings removed
2 c. chopped onions
3/4 c. chopped celery
2 large cloves garlic, minced
1- 8 ounce package frozen artichoke hearts, thawed, coarsely chopped
3 t. chopped fresh thyme
1 t. chopped fresh mint, optional
1 c. freshly grated Parmesan cheese (about 3 ounces)
1 c. (or more) low salt chicken broth

1. Preheat oven to 350 degrees.
2. Divide bread between 2 baking sheets.
3. Bake until cubes are dry but not hard, stirring occasionally, about 15 minutes.
4. Heat oil in a heavy large skillet over medium high heat and add sausage and saute until cooked through, breaking up with the back of a fork, about 5 minutes.
5. Add onions, celery and garlic.
6. Saute until the celery is soft, about 10 minutes.
7. Mix in artichokes, thyme.  Saute 2 minutes longer.
8. Transfer sausage mixture to large  bowl.
9. Add bread to sausage mixture.  Toss to blend well.
10. Mix in cheese, then 1 cup of broth (more if needed).  Season with salt and pepper.
11. Bake in the turkey (best method) or on a 13 x 9 x 2 inch pan.
12. Note:  Sausage mixture can be made 1 day ahead.  Cover and refrigerate.  Store bread at room temperature.  Reheat sausage mixture to lukewarm before adding bread.

                    To make a recipe and a half (18 servings)

3-1pound loaves of bread, crusts removed and cut into small cubes. 22 cups total.

4 ½ T. olive oil

2.25 pounds Italian sweet sausage 

3 c. chopped onions

1 1/3 c chopped celery

3 large cloves garlic, minced

12 oz. package frozen artichoke hearts, thawed and coarsley chopped

4 ½ t. chopped fresh thyme

1 ½ c. freshly grated Parmesan cheese

1 ½ c. chicken broth