Sausage Sourdough Stuffing
Total TimePrep: 30 min. Bake: 30 min.
Makes18 servings (3/4 cup each)
This was great! Pleased the whole family ;-)
I served this on Thanksgiving to a large group and they loved it as did I. Great flavor. It kept very well and was tasty heated up days later. I made as directed but for adding more oil to saute the vegetables. I did not drain the grease from the pork sausage but used to saute.
I've never made a sausage stuffing, but the artichokes made it sound so tasty I just had to try it. Due to family preferences, dietary restrictions, and ingredient availability I had to make substitutions, but I still ended up with a tasty dish. I used 2 small cans of portobellos instead of fresh ones, I substituted an extra celery rib for the cranberries, and I skipped the garlic and pepper (the sausage already had plenty of pepper). Due to food allergies in my family, I used 2 egg whites in place of the whole egg; I'll skip the egg entirely the next time. The marinated artichoke hearts and the Parmesan cheese give this stuffing a unique and wonderful flavor. Baking time was about 45 minutes for me.