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.
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.