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Sausage-Artichoke Stuffing
Recipes
Sausage-Artichoke Stuffing
12 servings
1 hour total (Active 10 minutes)

Ingredients

  • 1 loaf Publix Bakery Sourdough Bread (about 1 lb)
  • 1 (12-oz) jar marinated artichoke hearts, drained
  • Cooking spray
  • 1 lb bulk mild Italian sausage
  • ½ cup trinity mix (fresh diced onions, bell peppers, celery)
  • 2 cups reduced-sodium chicken broth (or stock)
  • ½ cup shredded Parmesan cheese
  • Aluminum foil

Steps

    1. Preheat oven to 425°F. Cut bread into bite-size cubes (about 6 cups). Chop artichokes into bite-size pieces. Coat 13- x 9-inch baking dish with spray; crumble sausage and place in dish, then bake 8–10 minutes until no pink remains.
    2. Remove sausage from oven; stir to crumble meat. Stir in artichokes, bread cubes, trinity mix, chicken broth, and cheese. Cover with foil; bake 30 minutes.
    3. Remove foil; bake 10 more minutes or until browned. Serve.
Other Preparation Methods
    • Breakfast: Toast 2 slices bread; spread butter on 1 side of 1 slice. Top butter-side of bread with 2 slices cooked bacon, fried egg, and remaining slice bread.
    • Snack: Preheat oven to 350°F. Combine 2 tablespoons melted butter with 2 tablespoons pecan sundae topping; coat 1 side of 2 bread slices with syrup mixture. Bake 3–5 minutes or until toasted. Top with fresh sliced strawberries.

Amount per 1⁄12 recipe serving: Calories 280, Total Fat 15g, Sat Fat 4.5g, Trans Fat 0g, Chol 25mg, Sodium 710mg, Total Carb 23g, Fiber 0g, Sugars 3g, Protein 13g, Calc 6%, Vitamin A 0%, Vitamin C 0%, Iron 10%