Stuffing or dressing? I don’t stuff the turkey with it, but I usually call it stuffing out of habit. Other times I say dressing. I’ve been making this stuffing/dressing for Thanksgiving for the last 6 years on and off. It’s still my favorite…and John’s. I was inspired by a stuffing I saw Giada de Laurentiis make with artichokes in it. I added my own flair with the sausage and cornbread.
Start with a package of italian sausage. Remove the casings and cook on medium heat in a skillet.
Break apart the sausage as it cooks.
Dice up half an onion.
Dice up 3 garlic cloves.
Add both to the skillet and sauté until onions are tender and translucent.
Gather some herbs – sage, rosemary and thyme.
Chop it all finely.
Add 1/4 cup to the skillet and stir until fully incorporated.
Chop 4-5 ciabatta rolls.
Place in a large mixing bowl and add 2 cups of cornbread stuffing cubes.
Chop one jar of artichokes.
Grate 1/4-1/2 cup of parmesan cheese.
Add sausage mixture to the bread.
Add 3 cups of chicken broth depending on how moist you like your stuffing.
Add the artichokes.
Add the cheese and toss well.
Pour into a 9 x 13 baking dish and bake on 350 degrees for 20-30 min or until bread browns on top.
Serve it up for your friends and family.
- 1 pkg italian sausage, casings removed
- ½ onion, diced
- 3 garlic cloves, diced
- ¼ cup sage, rosemary and thyme, chopped finely
- 3 cups chicken broth
- 5 ciabatta rolls, cut into 1 inch cubes
- 2 cups cornbread stuffing cubes
- 1 jar artichokes
- ¼ - ½ cup parmesan cheese, grated
- Saute the sausage on med heat in a skillet. Strain grease.
- When mostly cooked, add onion and garlic and sauté until onions are translucent.
- Stir in the herbs.
- Mix bread cubes in a larger mixing bowl.
- Add sausage and mix well.
- Stir in 3 cups of broth.
- Add artichokes and parmesan cheese and mix well.
- Pour into a 9 x 13 baking dish and bake at 350 degrees for 20-30 minutes or until top browns.
I hope you are inspired to add something non-traditional to your Thanksgiving repertoire!