Artichoke Sausage Stuffing Recipe

Publisher Photo

Artichoke Sausage Stuffing Recipe

Be the first to add a review
Publisher Photo
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
MAKES:
16 servings
TOTAL TIME:
Prep: 15 min. Bake: 35 min.
MAKES:
16 servings
TOTAL TIME:
Prep: 15 min. Bake: 35 min.

Ingredients

  • 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

Directions

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. Yield: 13 cups.
Originally published as Artichoke Sausage Stuffing in Taste of Home's Holiday & Celebrations Cookbook Annual 2013, p105

  • 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
  1. Place bread cubes in a large bowl; set aside. Crumble sausage into a large skillet; cook over medium heat until no longer pink; drain.
  2. 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.
  3. In a small bowl, combine the artichoke dip, chicken stock, eggs, parsley, basil, salt and pepper. Pour over bread mixture; toss to combine.
  4. 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. Yield: 13 cups.
Originally published as Artichoke Sausage Stuffing in Taste of Home's Holiday & Celebrations Cookbook Annual 2013, p105

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forArtichoke Sausage Stuffing

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review