Every year I like to try a new recipe for my holiday menus. The dressing has always been my favorite side dish of Thanksgiving dinner. This year I tried a new dressing recipe with Artichoke and Sausage. I find it helpful in preparing the dressing when I make the seasoned bread crumbs and corn bread the day before. This recipe is very delicious and even better the next day. The Italian sausage truly adds a lot of flavor to this dish and great texture. For those of you who are not big fans of artichoke hearts, they can be omitted and it would still be a delcious dish.
Artichoke Sausage Dressing
2 14 oz bags of seasoned bread crumbs (or make your own seasoned bread crumbs)
2 cups corn bread, cubed
2 cups chicken or vegetable stock
1 pound Italian sausage, with casings removed
1 pound packaged sliced mushrooms
1 cup diced onions
4 garlic cloves, pressed
2 teaspoons poultry seasoning
1 cup chopped fresh Italian parsley
1 jar (about 14 oz.) marinated artichoke hearts in water, drained
1 cup grated Parmesan cheese
Salt and freshly ground black pepper
Cut bread into 1-in. cubes and put in a large bowl. Add corn bread. Add stock and mix to moisten bread; set aside.
2. Add sausage to a 12-in. frying pan over high heat. Cook, breaking sausage into ½-inch lumps, until meat is lightly browned, 3 to 5 minutes. Add mushrooms, onions, garlic and poultry seasoning; reduce heat to medium-high, cover pan, and cook, stirring occasionally, until vegetables are juicy, 8 to 10 minutes. Uncover, turn heat back to high, and cook, stirring often, until juices have evaporated and vegetables begin to brown, about 5 minutes. Remove pan from heat and let cool.
3. Meanwhile, add parsley, artichoke hearts, and cheese to bread cubes in bowl. Add sausage and vegetables; mix well. Season to taste with salt and pepper. Spoon dressing into a casserole dish.
4. Put dressing in oven and bake until top is browned and edges are crispy, 25 to 30 minutes. Cover with aluminum foil and set aside.
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