Kate's Easy Sausage Parmesan Stuffing/Dressing (8 Ingredients!)
photo by Garden Gate Kate
- Ready In:
- 1hr
- Ingredients:
- 8
- Serves:
-
12
ingredients
- 4 links about 1 pound mild Italian turkey sausage, casings removed
- 1 large onion, finely chopped
- 1⁄2 green bell pepper, finely chopped
- 2 hearts celery (all leafy, tender stalks, finely chopped)
- 1 (12 ounce) jar quartered marinated artichoke hearts, strained and finely chopped (I use Reese brandname, make sure to get the marinated kind)
- 1 (10 ounce) bag herb stuffing mix (or 10 ounces of garlic and butter croutons)
- 3 -6 cups reduced-sodium fat-free chicken broth, as needed
- 1⁄2 cup shredded parmesan cheese
directions
- Chop artichokes into bite-size pieces. Discard any sharp ends and tough dried out leaves. To save time, artichoke hearts, onion, green bell pepper, and leafy celery hearts can be chopped individually in a food processor. Note: the amount of chicken broth to be added is not an exact measurement because some packaged herb stuffing or croutons absorb more moisture than others.
- OVEN: Preheat oven to 425F degrees. Crumble sausage evenly over bottom of 13 by 9 inch baking pan. Bake, uncovered, for 10 minutes. Remove sausage from oven and crumble into fine pieces. Stir in onion, green bell pepper, leafy celery hearts, artichoke hearts, herb stuffing or croutons, 3 cups chicken broth, and cheese. Cover with foil and bake at 350F degrees for 30 minutes. Remove foil; bake for 10 more minutes or until browned. Serve.
- ON TOP OF STOVE (this is the way I make it): In a large pan, brown sausage, onion, green bell pepper, and leafy celery hearts in olive oil. Add artichoke hearts, herb stuffing or croutons, 3 cups chicken broth, and cheese. Simmer 30 minutes with lid ajar, stirring often to prevent sticking adding additional chicken broth as needed while simmering. Dressing should be moist. Serve.
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RECIPE SUBMITTED BY
Garden Gate Kate
United States
<p>My grandfather did not speak or read a word of English when he moved to America from China at eleven years old. With a lot of hard work, he proudly became an US citizen and began his own Cantonese restaurant in Kingston, NY, from the ground up. He is not a trained chef but has a natural gift for combining unexpected flavors and ingredients into the most delicious dishes. Although the food on the menu is the absolute best Chinese food in the country, the really out-of-this-world dishes are the ones that he serves his family in the back of the restaurant. He doesn't read cookbooks or write down any of his recipes; all his creations are original. Growing up, I spent every summer with him eating these foods. Every morning, we would pick fresh vegetables from his garden that he would use to make the noon and evening meals with. He stuffed garden zucchini the size of my arm (of course, my arm was smaller then) with fresh lobster and shrimp. This is just one example of a simple summertime lunch for him. Without a doubt, his cooking is the greatest influence on my tastes in foods and my own recipes.</p>