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Artichoke Sausage Stuffing

 Artichoke Sausage Stuffing
I use spinach and artichoke dip to add creaminess and keep my stuffing from getting dry. Add to that sun-dried tomatoes and basil and this dish takes on a fresh Italian twist. —Sally Sibthorpe, Shelby Township, Michigan
16 ServingsPrep: 15 min. Bake: 35 min.


  • 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 eggs
  • 1/4 cup chopped fresh parsley
  • 2 tablespoons chopped fresh basil leaves
  • 1 teaspoon salt
  • 1/2 teaspoon pepper


  • 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

2 of 2

Artichoke Sausage Stuffing (continued)

Directions (continued)

  • 350° for 20 minutes. Uncover and bake 15-20 minutes longer or
  • until golden brown. Yield: 13 cups.