BAKED ITALIAN STUFFED ARTICHOKES RECIPE WITH SAUSAGE
Learn how to make stuffed artichokes in the oven with step-by-step pictures! This baked Italian stuffed artichokes recipe makes a delicious low carb meal or appetizer.
Provided by Maya Krampf
Categories Main Course
Time 1h15m
Number Of Ingredients 8
Steps:
- Cut about an inch off the tops of the artichokes and cut off the stems to make a flat bottom. Use kitchen shears to trim the sharp tips off the leaves.
- Bring a large pot of salt water to a boil. Add the artichokes and place a heat-safe dish on top of them to keep them submerged in the water. Boil for 15 minutes. Remove and set aside upside down to drain and cool.
- Meanwhile, preheat the oven to 375 degrees F (190 degrees C).
- In a large bowl, mix together the Italian sausage, minced garlic, Italian seasoning and 1/2 cup (50 grams) grated parmesan, until just combined. Do not over-mix.
- Once the artichokes are cool enough to handle, dry them with paper towels, gently pry open the center leaves, and use a spoon with a twisting motion to scoop out the fuzzy choke inside. Place the artichokes into a stoneware baking dish, facing up.
- Drizzle the artichokes all over with lemon juice and olive oil, including the tops and sides.
- Stuff each artichoke with the sausage mixture, making sure you get some between all the leaves and in the center. Sprinkle the artichokes with the remaining 2 tablespoons (30 grams) grated parmesan.
- Cover the baking dish with foil. Bake for 40-50 minutes, until the sausage is cooked through (to an internal temperature of 165 degrees F (74 degrees C)) and the outer leaves are easy to remove.
- Remove the foil. Set the oven to broil and place the stuffed artichokes under the broiler for a couple of minutes to brown the cheese.
Nutrition Facts : Calories 604 kcal, Carbohydrate 21 g, Protein 28 g, Fat 47 g, SaturatedFat 16 g, Cholesterol 99 mg, Sodium 1211 mg, Fiber 9 g, Sugar 2 g, ServingSize 1 serving
ARTICHOKE STUFFING
This recipe is so good with turkey! I also halve the recipe and use it when I bake a chicken. -Lorie Verkuyl, Ridgecrest, California
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 14 cups.
Number Of Ingredients 11
Steps:
- Place bread cubes in two ungreased 15x10x1-in. baking pans. Bake at 350° for 15 minutes or until lightly browned. , In a large skillet, saute the mushrooms, celery and onion in butter until tender. Add garlic; cook 1 minute longer. Stir in the artichokes, cheese and poultry seasoning. Transfer to a large bowl; stir in bread cubes. , In a small bowl, whisk egg and broth until blended. Pour over bread mixture and mix well., Transfer to a greased 3-qt. baking dish (dish will be full). Cover and bake at 350° for 30 minutes. Uncover; bake 5-15 minutes longer or until a thermometer reads 165°.
Nutrition Facts : Calories 139 calories, Fat 6g fat (2g saturated fat), Cholesterol 18mg cholesterol, Sodium 384mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 1g fiber), Protein 5g protein.
ROASTED TURKEY WITH ARTICHOKE-SAUSAGE STUFFING
Provided by Robin Miller : Food Network
Categories main-dish
Time 5h20m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 450 degrees 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.
- Season turkey all over with salt and black pepper. Place turkey in a large roasting pan and season the top and sides with thyme and rosemary.
- Loosely stuff bread mixture into turkey (place any leftover in a shallow baking dish).
- Place turkey in oven and immediately reduce oven temperature to 325 degrees F. Roast turkey 20 minutes per pound, or until an instant-read thermometer registers 180 to 185 degrees F. Bake extra stuffing alongside for 30 minutes. Let turkey stand 10 minutes before carving. Serve 1/2 of the carved turkey with all of the stuffing. Reserve remaining turkey (about 2 to 3 cups shredded) for the empanadas.
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.
ITALIAN SAUSAGE AND PARMESAN CHEESE STUFFING
Categories Cheese Egg Side Bake Thanksgiving Stuffing/Dressing Parmesan Currant Dried Fruit Sausage Fall Bon Appétit Peanut Free Tree Nut Free Soy Free
Yield Makes 12 servings
Number Of Ingredients 16
Steps:
- Preheat oven to 350°F. Spread bread cubes on large rimmed baking sheet. Bake until bread is dry, about 15 minutes. Transfer to large bowl and cool. Maintain oven temperature.
- Generously butter 13x9x2-inch glass baking dish. Heat 1 tablespoon oil in heavy large skillet over medium heat. Add sausages and sauté 5 minutes, breaking up with back of fork. Add chicken livers; sauté just until sausages and livers are cooked through, about 7 minutes. Using slotted spoon, transfer sausage mixture to bowl with bread cubes. Add 1 tablespoon oil to same skillet. Add onions and next 4 ingredients; sauté until onions and celery are tender but not brown, about 10 minutes. Add onion mixture to bread cubes. Stir in 3/4 cup Parmesan, currants, parsley, salt, and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.)
- Mix eggs and broth into stuffing; transfer to baking dish. Cover dish with foil. Bake 40 minutes. Uncover; sprinkle with 1/4 cup Parmesan and bake until top begins to brown, about 20 minutes.
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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.