Recipe for Artichoke, Sausage, and Parmesan Cheese Stuffing 
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Yield:
12
Ingredients:
Amount Ingredient
15 cup cubed (1") crustless sourdough bread
(from two 1-lb loaves)
3 tbl olive oil
1/2 lb Italian sweet sausages casings removed
2 cup chopped onions
3/4 cup chopped celery
2 lrg garlic cloves minced
1 pkt frozen artichoke hearts - (8 oz) thawed, and
coarsely chopped
2 tsp chopped fresh thyme
1 tsp chopped fresh mint
1 cup freshly-grated Parmesan cheese - (abt 3 oz)
1 cup low-salt chicken broth or more if needed
Salt to taste
Instructions:
Instructions: Preheat oven to 350 degrees. Divide bread between 2 baking sheets. Bake until cubes are dry but not hard, stirring occasionally, about 15 minutes.

Heat oil in heavy large 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, 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 sausage 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 moisten slightly (1/4 cup to 3/4 cup, 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 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. Generously butter 13- by 9- by 2-inch glass baking dish. Add enough extra broth to stuffing to moisten (3/4 cup to 1 1/4 cups). 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.

This recipe yields 12 servings.

Comments: Sourdough bread complements the Italian flavors in this stuffing from Bruce Aidells.

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