Artichoke-Sausage Stuffing / Dressing

Ingredients

• 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)

Directions

1. 1

   Preheat oven to 325°F (or if cooking inside turkey, preheat to 450°F).

2. 2

   Place a large skillet over medium-high heat.

3. 3

   When pan is hot, add sausage and cook 3 to 5 minutes, until browned and cooked through, breaking up the meat as it cooks.

4. 4

   Add mushrooms, onion, garlic, and poultry seasoning and cook 3 minutes, until mushrooms soften.

5. 5

   Transfer mixture to a large bowl and add bread cubes, artichoke hearts, cheese, parsley, and 1 1/2 cups broth.

6. 6

   Toss to combine, allowing liquid to soften bread cubes. If stuffing seems dry, add more broth to soak cubes.

7. 7

   Bake stuffing at 325°F for 30 minutes in shallow baking dish.

8. 8

   ** 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.