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Receta Artichoke, Sausage, And Parmesan Cheese Stuffing
by Global Cookbook

Artichoke, Sausage, And Parmesan Cheese Stuffing
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  Raciónes: 12

Ingredientes

  • 15 c. cubed (1") crustless sourdough bread (from two 1-lb loaves)
  • 3 Tbsp. extra virgin olive oil
  • 1 1/2 lb Italian sweet sausages casings removed
  • 2 c. minced onions
  • 3/4 c. minced celery
  • 2 lrg garlic cloves chopped
  • 1 pkt frzn artichoke hearts - (8 ounce) thawed, and coarsely minced
  • 2 tsp minced fresh thyme
  • 1 tsp minced fresh mint
  • 1 c. freshly-grated Parmesan cheese - (abt 3 ounce)
  • 1 c. low-salt chicken broth or possibly more if needed Salt to taste Freshly-grnd black pepper to taste

Direcciones

  1. Preheat oven to 350 degrees. Divide bread between 2 baking sheets. Bake till cubes are dry but not hard, stirring occasionally, about 15 min.
  2. Heat oil in heavy large skillet over medium-high heat. Add in sausage and saute/fry till cooked through, breaking up with back of fork, about 5 min. Add in onions, celery, and garlic. Saute/fry till celery is soft, about 10 min. Fold in artichokes, thyme, and mint; saute/fry 2 min longer. Transfer sausage mix to large bowl. (Bread and sausage mix can be made 1 day ahead. Cover separately. Store bread at room temperature. Chill sausage mix and reheat to lukewarm before continuing.)
  3. Add in bread to sausage mix; toss to blend well. Fold in cheese, then 1 c. broth. Season with salt and pepper.
  4. To bake stuffing in turkey: Loosely fill main cavity and neck cavity of turkey with stuffing. Add in sufficient broth to remaining stuffing to moisten slightly (1/4 c. to 3/4 c., depending on amount of remaining stuffing). Generously butter baking dish. Spoon remaining stuffing into prepared dish. Cover dish with buttered foil, buttered-side down. Bake stuffing in dish - alongside turkey or possibly while turkey is resting - till heated through, about 25 min. Uncover stuffing in dish. Bake till top of stuffing is slightly crisp and golden brown, about 15 min longer.
  5. To bake stuffing in dish: Preheat oven to 350 degrees. Generously butter 13- by 9- by 2-inch glass baking dish. Add in sufficient extra broth to stuffing to moisten (3/4 c. to 1 1/4 c.). Transfer stuffing to prepared dish. Cover with buttered foil, buttered-side down. Bake till heated through, about 40 min. Uncover and bake till top is slightly crisp and golden brown, about 20 min longer.
  6. This recipe yields 12 servings.
  7. Comments: Sourdough bread complements the Italian flavors in this stuffing from Bruce Aidells.