Best 4 Artichoke Sausage Stuffing Dressing Recipes

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In this delectable culinary journey, we are thrilled to present a symphony of flavors with our Artichoke Sausage Stuffing Dressing extravaganza. This beloved dish, often gracing the tables during festive gatherings, is a harmonious blend of savory and aromatic ingredients that will tantalize your taste buds. As you delve into this article, you'll discover a treasure trove of recipes, each offering a unique twist on this classic dish. From the traditional Southern-style dressing to a tantalizing Italian-inspired rendition, we've got you covered. Whether you prefer a meat-centric stuffing or a vegetarian delight, our comprehensive collection caters to diverse palates. So, prepare to embark on a culinary adventure as we delve into the delightful world of Artichoke Sausage Stuffing Dressing, transforming your meals into memorable feasts.

Let's cook with our recipes!

ROASTED TURKEY WITH ARTICHOKE-SAUSAGE STUFFING



Roasted Turkey with Artichoke-Sausage Stuffing image

Provided by Robin Miller : Food Network

Categories     main-dish

Time 5h20m

Yield 4 servings

Number Of Ingredients 14

1 pound sweet Italian sausage, casing removed
2 cups sliced mushrooms, button or cremini
1/2 cup chopped yellow onion
2 cloves garlic, minced
2 teaspoons poultry seasoning
1 loaf bread (French or Italian baguette or artisan bread), cut into 1-inch cubes (about 4 to 6 cups cubed)
1 (14-ounce) can artichoke hearts, drained and chopped
1/2 cup grated Parmesan
1/2 cup freshly chopped parsley leaves
1 1/2 cups reduced-sodium chicken broth, or more as needed
1 turkey (about 12 pounds), giblets removed and discarded
Salt and freshly ground black pepper
2 tablespoons freshly chopped thyme leaves
2 tablespoons freshly chopped rosemary leaves

Steps:

  • Preheat oven to 450 degrees F.
  • Place a large skillet over medium-high heat. When pan is hot, add sausage and cook 3 to 5 minutes, until browned and cooked through, breaking up the meat as it cooks. Add mushrooms, onion, garlic, and poultry seasoning and cook 3 minutes, until mushrooms soften. Transfer mixture to a large bowl and add bread cubes, artichoke hearts, cheese, parsley, and 1 1/2 cups broth. Toss to combine, allowing liquid to soften bread cubes. If stuffing seems dry, add more broth to soak cubes.
  • Season turkey all over with salt and black pepper. Place turkey in a large roasting pan and season the top and sides with thyme and rosemary.
  • Loosely stuff bread mixture into turkey (place any leftover in a shallow baking dish).
  • Place turkey in oven and immediately reduce oven temperature to 325 degrees F. Roast turkey 20 minutes per pound, or until an instant-read thermometer registers 180 to 185 degrees F. Bake extra stuffing alongside for 30 minutes. Let turkey stand 10 minutes before carving. Serve 1/2 of the carved turkey with all of the stuffing. Reserve remaining turkey (about 2 to 3 cups shredded) for the empanadas.

ARTICHOKE STUFFING



Artichoke Stuffing image

This recipe is so good with turkey! I also halve the recipe and use it when I bake a chicken. -Lorie Verkuyl, Ridgecrest, California

Provided by Taste of Home

Categories     Side Dishes

Time 1h5m

Yield 14 cups.

Number Of Ingredients 11

1 loaf (1 pound) sourdough bread, cut into 1-inch cubes
1/2 pound sliced fresh mushrooms
2 celery ribs, chopped
1 medium onion, chopped
2 tablespoons butter
3 to 4 garlic cloves, minced
2 jars (6-1/2 ounces each) marinated artichoke hearts, drained and chopped
1/2 cup grated Parmesan cheese
1 teaspoon poultry seasoning
1 large egg
1 can (14-1/2 ounces) chicken broth

Steps:

  • Place bread cubes in two ungreased 15x10x1-in. baking pans. Bake at 350° for 15 minutes or until lightly browned. , In a large skillet, saute the mushrooms, celery and onion in butter until tender. Add garlic; cook 1 minute longer. Stir in the artichokes, cheese and poultry seasoning. Transfer to a large bowl; stir in bread cubes. , In a small bowl, whisk egg and broth until blended. Pour over bread mixture and mix well., Transfer to a greased 3-qt. baking dish (dish will be full). Cover and bake at 350° for 30 minutes. Uncover; bake 5-15 minutes longer or until a thermometer reads 165°.

Nutrition Facts : Calories 139 calories, Fat 6g fat (2g saturated fat), Cholesterol 18mg cholesterol, Sodium 384mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 1g fiber), Protein 5g protein.

ARTICHOKE-SAUSAGE STUFFING / DRESSING



Artichoke-Sausage Stuffing / Dressing image

from Quick Fix Meals. We actually couldn't find turkey sausage, so we got uncased pork sausage from Whole Foods, cooked it in the pan, drained the fat, and did everything else exactly as stated. Very tasty!

Provided by mikey ev

Categories     Poultry

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 10

1 lb turkey sausage, casing removed (or Italian sausage)
2 cups sliced mushrooms (button or cremini)
1/2 cup yellow onion, chopped
2 garlic cloves, minced
2 teaspoons poultry seasoning
1 loaf French baguette, cut into 1-inch cubes (about 4-6 cups cubed)
1 (14 ounce) can artichoke hearts, drained and chopped
1/2 cup parmesan cheese, grated
1/2 cup fresh parsley leaves, chopped
1 1/2 cups reduced-sodium chicken broth (or more as needed)

Steps:

  • Preheat oven to 325°F (or if cooking inside turkey, preheat to 450°F).
  • Place a large skillet over medium-high heat.
  • When pan is hot, add sausage and cook 3 to 5 minutes, until browned and cooked through, breaking up the meat as it cooks.
  • Add mushrooms, onion, garlic, and poultry seasoning and cook 3 minutes, until mushrooms soften.
  • Transfer mixture to a large bowl and add bread cubes, artichoke hearts, cheese, parsley, and 1 1/2 cups broth.
  • Toss to combine, allowing liquid to soften bread cubes. If stuffing seems dry, add more broth to soak cubes.
  • Bake stuffing at 325°F for 30 minutes in shallow baking dish.
  • ** If cooking in turkey: Loosely stuff bread mixture into turkey (extra stuffing can be baked in shallow dish next to the turkey). Place turkey in preheated oven and immediately reduce oven temperature to 325°F Roast turkey 20 minutes per pound, or until an instant-read thermometer registers 180-185°F.

STUFFED ARTICHOKES



Stuffed Artichokes image

A delicious stuffing for a special change from ordinary boiled or steamed artichokes.

Provided by Michele O'Sullivan

Categories     Side Dish     Vegetables

Time 1h25m

Yield 6

Number Of Ingredients 8

6 whole artichokes
3 slices Italian bread, cubed
1 clove garlic, minced
⅛ cup chopped fresh parsley
¼ cup grated Romano cheese
½ teaspoon dried oregano
5 tablespoons vegetable oil, divided
salt and pepper to taste

Steps:

  • Snip the pointed tips of artichoke leaves, and cut off the stems. Wash and drain. Holding artichoke firmly by base, firmly rap the top of it on a hard surface; this will open it so it can be stuffed.
  • In a medium bowl combine bread cubes, garlic, parsley, Romano cheese, oregano, 2 tablespoons vegetable oil, salt and pepper; mix well.
  • Press about 1/2 cup of stuffing into each artichoke. Tightly pack stuffed artichokes together in a large heavy saucepan or Dutch oven. Add enough water to reach half way up artichokes and add 3 tablespoons oil.
  • Bring to a boil over high heat; reduce heat to low and simmer, covered, for 1 hour, or until leaves pull out easily.

Nutrition Facts : Calories 175.4 calories, Carbohydrate 11.6 g, Cholesterol 5.2 mg, Fat 13.2 g, Fiber 4.8 g, Protein 4 g, SaturatedFat 2.8 g, Sodium 149.4 mg, Sugar 0.6 g

Tips:

  • Use fresh ingredients whenever possible. Fresh artichokes and Italian sausage will give your stuffing the best flavor.
  • Don't overcook the artichokes. They should be tender but still have a little bit of bite to them.
  • Use a good quality bread. A stale or dry bread will make your stuffing dry and crumbly.
  • Season the stuffing well. Use a combination of herbs, spices, and salt and pepper to taste.
  • Don't pack the stuffing too tightly into the turkey or chicken. This will prevent it from cooking evenly.
  • Bake the stuffing covered for the first 30 minutes, then uncover it and bake for an additional 15-20 minutes. This will help the stuffing to cook through without drying out.

Conclusion:

Artichoke sausage stuffing is a delicious and easy-to-make side dish that is perfect for Thanksgiving, Christmas, or any other special occasion. With its combination of savory sausage, tender artichokes, and flavorful bread, this stuffing is sure to be a hit with your family and friends. So next time you're looking for a delicious and festive stuffing recipe, give this artichoke sausage stuffing a try.

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