This dressing is really moist and wonderful. This makes 12 servings. See enhanced recipe for 18 servings at end of recipe.
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
- Preheat oven to 350 degrees.
- Divide bread between 2 baking sheets.
- Bake until cubes are dry but not hard, stirring occasionally, about 15 minutes.
- 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.
- Add onions, celery and garlic.
- Sauté until the celery is soft, about 10 minutes.
- Mix in artichokes, thyme. Sauté 2 minutes longer.
- Transfer sausage mixture to large bowl.
- Add bread to sausage mixture. Toss to blend well.
- Mix in cheese, then 1 cup of broth (more if needed). Season with salt and pepper.
- Bake in the turkey (best method) or in a 13 x 9 x 2 inch pan.
- 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 coarsely chopped
4 ½ t. chopped fresh thyme
1 ½ c. freshly grated Parmesan cheese
1 ½ c. chicken broth
