ARTICHOKE SAUSAGE STUFFING

Artichoke Sausage Stuffing image

Provided by Taste of Home

Time 50m

Yield 13 cups.

Number Of Ingredients 13

12 cups cubed day-old Italian bread
1 pound bulk Italian sausage
1 large onion, chopped
3/4 cup finely chopped oil-packed sun-dried tomatoes
2 garlic cloves, minced
1/4 cup butter, cubed
2 cups spinach and artichoke dip
1-1/2 cups chicken stock
3 large eggs
1/4 cup chopped fresh parsley
2 tablespoons chopped fresh basil leaves
1 teaspoon salt
1/2 teaspoon pepper

Steps:

Place bread cubes in a large bowl; set aside. Crumble sausage into a large skillet; cook over medium heat until no longer pink; drain. , In the same skillet, cook the onion, tomatoes and garlic in butter for 4-5 minutes or until vegetables are tender. Add to bread mixture; stir in sausage., In a small bowl, combine the artichoke dip, chicken stock, eggs, parsley, basil, salt and pepper. Pour over bread mixture; toss to combine., Transfer to a greased 13-in. x 9-in. baking dish. Cover and bake at 350° for 20 minutes. Uncover and bake 15-20 minutes longer or until golden brown.

Nutrition Facts :