Artichoke Sourdough Stuffing with Sausage

SERVINGS

10

PREP TIME

25 min

TOTAL TIME

55 min

GLUTEN FREE

NO



Artichoke hearts, sourdough croutons and Jones sausage make this mouthwatering stuffing side dish steal the show. Get the recipe.


 Enjoy these main ingredient substitutions:

ingredients

For the Sourdough Croutons:

1 loaf sourdough bread, about 1 1/2 pounds, cut into 1/2 inch pieces
1/3 cup olive oil
1/3 cup Parmesan cheese, finely grated
1 teaspoon garlic powder
1 teaspoon kosher salt
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 teaspoon freshly ground black pepper

For the Stuffing:

8 tablespoons unsalted butter
2 yellow onions, finely diced
2 cups (about 4 stalks) celery, finely diced
2 (14 oz) cans quartered artichoke hearts, drained
2 tablespoons parsley, chopped
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
12 cups prepared sourdough croutons*
2-3 cups chicken stock
1 (12 oz) Jones Dairy Farm All Natural Pork Sausage Roll

*You may substitute your preferred seasoned croutons for homemade croutons.
DIRECTIONS
Preheat oven to 350° F.

For the Sourdough Croutons:

To make croutons, toss bread cubes in large bowl with olive oil, Parmesan cheese, garlic powder, salt, oregano, thyme and pepper; tossing to evenly coat. Place on baking sheet and bake, stirring occasionally, about 1

5 minutes, or until croutons are lightly browned. Remove from oven and set aside in large bowl.

For the Stuffing:

To make stuffing, melt butter in large, deep skillet over medium heat. Add onions, celery and artichoke hearts; cook, stirring occasionally, about 8 minutes or until onions are transparent and vegetables are tender.

Season with parsley, salt and pepper. Transfer vegetables into bowl with croutons, along with 2 cups chicken stock, stirring well to combine.

In same skillet, brown sausage, breaking it apart as it cooks into small pieces. Cook about 8 minutes, or until lightly browned. Stir cooked sausage into stuffing mixture, adding additional chicken stock if stuffing still feels dry. Adjust seasoning with salt and pepper if necessary.

Place stuffing into 9x13-inch baking dish and bake 30 minutes. Serve immediately.

Ingredients

Directions

For the Sourdough Croutons:

1 loaf sourdough bread, about 1 1/2 pounds, cut into 1/2 inch pieces
1/3 cup olive oil
1/3 cup Parmesan cheese, finely grated
1 teaspoon garlic powder
1 teaspoon kosher salt
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 teaspoon freshly ground black pepper

For the Stuffing:

8 tablespoons unsalted butter
2 yellow onions, finely diced
2 cups (about 4 stalks) celery, finely diced
2 (14 oz) cans quartered artichoke hearts, drained
2 tablespoons parsley, chopped
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
12 cups prepared sourdough croutons*
2-3 cups chicken stock
1 (12 oz) Jones Dairy Farm All Natural Pork Sausage Roll

*You may substitute your preferred seasoned croutons for homemade croutons.
Preheat oven to 350° F.

For the Sourdough Croutons:

To make croutons, toss bread cubes in large bowl with olive oil, Parmesan cheese, garlic powder, salt, oregano, thyme and pepper; tossing to evenly coat. Place on baking sheet and bake, stirring occasionally, about 1

5 minutes, or until croutons are lightly browned. Remove from oven and set aside in large bowl.

For the Stuffing:

To make stuffing, melt butter in large, deep skillet over medium heat. Add onions, celery and artichoke hearts; cook, stirring occasionally, about 8 minutes or until onions are transparent and vegetables are tender.

Season with parsley, salt and pepper. Transfer vegetables into bowl with croutons, along with 2 cups chicken stock, stirring well to combine.

In same skillet, brown sausage, breaking it apart as it cooks into small pieces. Cook about 8 minutes, or until lightly browned. Stir cooked sausage into stuffing mixture, adding additional chicken stock if stuffing still feels dry. Adjust seasoning with salt and pepper if necessary.

Place stuffing into 9x13-inch baking dish and bake 30 minutes. Serve immediately.