Best Artichoke Sausage And Parmesan Cheese Stuffing Recipes
ARTICHOKE-SAUSAGE STUFFING / DRESSING
from Quick Fix Meals. We actually couldn't find turkey sausage, so we got uncased pork sausage from Whole Foods, cooked it in the pan, drained the fat, and did everything else exactly as stated. Very tasty!
Provided by mikey ev
Categories Poultry
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 325°F (or if cooking inside turkey, preheat to 450°F).
- Place a large skillet over medium-high heat.
- When pan is hot, add sausage and cook 3 to 5 minutes, until browned and cooked through, breaking up the meat as it cooks.
- Add mushrooms, onion, garlic, and poultry seasoning and cook 3 minutes, until mushrooms soften.
- Transfer mixture to a large bowl and add bread cubes, artichoke hearts, cheese, parsley, and 1 1/2 cups broth.
- Toss to combine, allowing liquid to soften bread cubes. If stuffing seems dry, add more broth to soak cubes.
- Bake stuffing at 325°F for 30 minutes in shallow baking dish.
- ** 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.
ARTICHOKE PARMESAN SOURDOUGH STUFFING
This comes from Sunset Magazine most requested Thanksgiving Recipes, created by Leslie Parsons in 1994. Up to 1 day ahead, make stuffing, put in casserole, cover and chill. Allow about 1 hour to bake.
Provided by BakinBaby
Categories Grains
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- In a frying pan cook mushrooms, butter,onions, celery,oil and garlic until vegetables are lightly browned (about 15 min), pour in a large bowl.
- Add a bit of broth to pan and stir to scrape up browned bits, add to bowl.
- Pour 2 cups broth into bowl and add bread, artichoke hearts, parmesan, poultry seasoning and rosemary; mix well, add salt and pepper to taste.
- Make a well in stuffing, add beaten egg, stir to combine.
- Spoon stuffing into a shallow 9x13 pan bake at 325-350 degrees about 50 minute until lightly browned.
- For moist stuffing cover, for crudsty stuffing do not cover.
SAUSAGE STUFFED ARTICHOKES WITH AIOLI
Make and share this Sausage Stuffed Artichokes With Aioli recipe from Food.com.
Provided by Kristiina
Categories Vegetable
Time 1h50m
Yield 4-6 serving(s)
Number Of Ingredients 20
Steps:
- To prepare the artichokes: Fill a large pot with water and add the 2 tablespoons salt and the lemon halves. Bring to a boil over medium-high heat. Add the artichokes, cover, and cook for 35 minutes. A large leaf should come off when gently pulled. Set aside and let cool slightly. When cool enough to handle, halve the artichokes down the middle lengthwise. With a spoon or melon baller, carefully scoop out the choke and prickly thorns. Drizzle oil on both the insides and outside leaves of the artichokes. Season with salt and pepper.
- To prepare the sausage stuffing: Combine the bread crumbs, garlic, mint, cheese, cooked onion and sausage in a large mixing bowl. Drizzle with oil to moisten until the stuffing binds together; season with salt and pepper.
- Preheat an outdoor grill or stovetop grill pan. Preheat the oven to 350 degrees F.
- Place the artichokes, cut side down, on the hot grill. Cook for 3 minutes and then turn gently with tongs. Grill the other side for 2 minutes. Spoon the stuffing into the cavities of the artichokes. Drizzle with a little more oil. Place the artichokes in the oven and bake for 10 to 15 minutes until lightly browned. In the meantime, make the aioli.
- To prepare the aioli: In a blender, combine the egg yolks, garlic, capers, red pepper flakes and lemon; season with salt and pepper. Blend on medium-high speed and very slowly pour the oil through the pouring hole. If the aioli is too thick, add water. Refrigerate while grilling.
- To serve: Put the stuffed artichokes on a platter with the aioli on the side for dipping.
Nutrition Facts : Calories 1147.1, Fat 103.3, SaturatedFat 18.3, Cholesterol 132.4, Sodium 4692.7, Carbohydrate 41.7, Fiber 9.8, Sugar 3, Protein 20.6
NEMIE'S ARTICHOKE PARMESAN SOURDOUGH STUFFING
My good friend made this last year for Thanksgiving instead of traditional stuffing. It is easy to make but tastes like it was really hard to do. So don't tell'em how easy it was and milk it for all it's worth!:)
Provided by Punky Julster
Categories Grains
Time 1h25m
Yield 12-16 serving(s)
Number Of Ingredients 14
Steps:
- Spread bread cubes in a single layer on a 12 X 15 inch baking sheet.
- Toast in a 350 degree oven until very crisp and golden brown, about 25 min.
- Shake cubes after 15 min.
- and switch pan positions.
- (if making ahead, cool cubes and store in airtight container for up to 2 days).
- In a 12 inch frying pan or 6-8 quart pan, melt butter over med.
- heat; add onions, mushrooms, celery, and garlic.
- Cook, stirring often, until veggies are soft and tinged golden brown, about 25 min.
- To release brown bits from the bottom of the pan add 1/2 cup broth; using a wooden spoon, scrape all brown bits from the pan bottom.
- In a large bowl, mix veggies, bread, artichoke hearts, cheese, poultry season, rosemary& salt and pepper.
- Whisk together remaining broth and eggs, and pour over veggie bread mixture; stir until ingredients are well coated.
- Use to stuff turkey or bake stuffing in a 4 1/2 to 5 qt.
- baking dish in a 350 degree oven for 30 min covered, then uncover and cook another 20 min.
- Makes 12-16 servings.
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The Artichoke
The artichoke is the main ingredient in this stuffing recipe. It is a hearty vegetable that is full of flavor and essential nutrients. The artichoke is packed with vitamins C and K, fiber, and antioxidants. Additionally, it has a unique flavor that gives the stuffing a delightful taste.Preparing the Artichoke
To prepare the artichoke for stuffing, it is essential to remove the leaves, choke, and stem. The choke is a fuzzy layer located in the center of the artichoke that needs to be removed with a spoon or a knife. After cleaning the artichoke, it can be boiled or steamed for a few minutes to make it tender.The Sausage
Sausage is a type of meat that is widely used in Italian cooking. It is made from ground pork, beef or a combination of both, and seasoned with different spices, including fennel, paprika, and garlic.Choosing the Sausage
When selecting a sausage for stuffing, it is essential to choose one that complements the flavor of the artichoke and parmesan cheese. The sausage can be mild, spicy or sweet, depending on individual preference. The type of sausage can also be changed to meet dietary restrictions or preferences. For example, a vegetarian sausage can be used to make the stuffing vegetarian-friendly.The Parmesan Cheese
Parmesan cheese is a hard cheese that originates from Italy. It is made from cow's milk and aged for at least two years. Parmesan cheese has a rich, nutty, and savory taste that pairs well with the artichoke and sausage.Choosing the Parmesan Cheese
There are different types of Parmesan cheese available in the market, and each has a unique flavor. When making the stuffing, it is essential to choose Parmesan cheese that is aged, hard, and has a strong flavor. The cheese can be grated, shaved or crumbled into the stuffing mix.Preparing the Stuffing
To make the artichoke sausage and parmesan cheese stuffing, the artichoke, sausage, and Parmesan cheese are combined in a bowl with other ingredients, such as bread crumbs, garlic, onions, and herbs. The mixture is then stuffed into the turkey or other poultry meat and roasted in the oven until cooked.Variations of the Recipe
The recipe can be modified to meet individual preferences or dietary restrictions. For instance, breadcrumbs made from gluten-free bread can be used to make the stuffing gluten-free. Additionally, the recipe can be made vegetarian by substituting the sausage with a vegetarian alternative or increasing the amount of artichoke.Conclusion
In conclusion, the artichoke sausage and parmesan cheese stuffing recipe is a delicious and easy dish to make. The artichoke adds a unique flavor to the dish, while the sausage and Parmesan cheese provide a savory taste that complements the artichoke well. The stuffing can be modified to meet individual preferences or dietary restrictions, making it suitable for almost everyone.Valuable Tips for Making Artichoke Sausage and Parmesan Cheese Stuffing
1. Choose High-Quality Ingredients
When making artichoke sausage and parmesan cheese stuffing, it is essential to choose high-quality ingredients to ensure that the final product is as delicious as possible. Choose fresh artichokes, good quality sausage, and high-quality Parmesan cheese for the best results.
2. Use Fresh Herbs
Using fresh herbs in your stuffing recipe will add a burst of flavor that dried herbs just can't match. When possible, use fresh herbs like parsley and thyme to get the best possible flavor in your stuffing.
3. Don't Overcook the Artichokes
Artichokes are a key ingredient in this stuffing recipe, but it's important not to overcook them. Overcooked artichokes can become mushy and lose their flavor. Boil them for just long enough to soften them, then drain and chop them up finely.
4. Choose the Right Type of Sausage
When choosing sausage for your stuffing recipe, it's important to consider the type of sausage you use. Italian sausage is a classic choice, but other types of sausage may work well too. Choose a sausage with a good flavor that will complement the other ingredients in the stuffing recipe.
5. Use Bread that is Slightly Stale
Using bread that is slightly stale will help it absorb the flavors of the other ingredients in the stuffing recipe more effectively. Fresh bread will not absorb as much flavor, and it may become too mushy during cooking. If your bread is too fresh, you can cut it into cubes and leave it out overnight to dry out slightly.
6. Consider Adding Other Ingredients
While artichoke sausage and parmesan cheese stuffing is delicious on its own, you can also consider adding other ingredients to customize the recipe to your tastes. Consider adding ingredients like mushrooms, apples, or even cranberries to create a unique flavor profile.
7. Make Sure Your Stuffing is Moist Enough
One of the most common mistakes when making stuffing is ending up with a stuffing that is too dry. To avoid this, make sure your stuffing is moist enough before baking it. If it seems too dry, you can add additional broth or melted butter to achieve the desired consistency.
8. Use a Good Quality Baking Dish
When baking your stuffing, it's important to use a good quality baking dish that will cook your stuffing evenly. A glass or ceramic baking dish is a good choice, as it will distribute heat evenly throughout the dish. A metal or non-stick baking dish can also work well.
9. Serve Hot and Fresh
Artichoke sausage and parmesan cheese stuffing is best when served hot and fresh out of the oven. If you need to reheat your stuffing, do so in the oven, as this will help retain its flavor and texture.
10. Don't Overstuff Your Turkey
Finally, if you're planning to stuff your turkey with your artichoke sausage and parmesan cheese stuffing, be careful not to overstuff it. Overstuffed turkeys can cook unevenly, and the stuffing may not reach a safe temperature for consumption. Instead, bake any extra stuffing in a separate dish.