Artichoke, Sausage, and Parmesan sourdough stuffing
Serves: 12 (makes 10 cups)
15 cups 1" cubes crustless sourdough bread (from 2 1 lb loaves)
1 1/2 lbs. Italian Sweet Sausages, casings removed
2 cups chopped onions
3/4 cup chopped celery
2 large garlic cloves, minced
1 8 oz. package frozen artichoke hearts, thawed, coarsely chopped
2 teaspoons chopped fresh thyme
1 teaspoon chopped fresh mint
1 cup freshly grated Parmesan cheese (about 3 ozs)
1 cup (or more) low-salt chicken broth
1 1/2 teaspoons minced fresh rosemary leaves or 3/4 teaspoon crumbled dried rosemary
Preheat oven to 350 degree F. Divide bread between 2 baking sheets. Bake until cubes are dry but not hard, stirring occasionally, about 15 minutes.
Heat oil in heavy learge skillet over medium-high heat. Add sausage and saute until cooked through, breaking up with back of fork, about 5 minutes. Add onions, celery, and garlic, Saute until celery is soft, about 10 minutes. Mix in artichokes, thyme, rosemary and mint; saute 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 saussage 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 misten slightly (1/4 cup to 3/4 cup, depending on amount of remianing stuffing). Generously butter baking dish. Spoon remaining stuffing into prepared dish. Cover dish with buttred 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 degrees F. Generously butter 13" x 9" X 2" glass baking dish, depending on recipe. Add enough exra broth to stuffing to misten (3/4 cup to 1 1/4 cup). 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.
Bon Appetit, November 2002, pg. 196-197