Side Stuffing with Artichokes & Cremini Mushrooms
Side Stuffing with Artichokes & Cremini Mushrooms
Side Stuffing with Artichokes & Cremini Mushrooms

Side Stuffing with Artichokes & Cremini Mushrooms

David Venable

This recipe includes two vegetables that both reach their peak in the spring: artichokes and cremini mushrooms.

Ingredients

  • 4 Tbsp butter
  • 1 lb sweet Italian sausage, casings removed
  • 3 cloves garlic, chopped
  • 1 cup onions, chopped
  • 1 cup celery, chopped
  • 4 cups cremini mushrooms, sliced
  • 2 cups chicken broth
  • 1 Tbsp fresh rosemary, chopped
  • 1/2 tsp ground black pepper
  • 16 cups day-old Italian bread, diced into large cubes
  • 1 cup grated Parmesan cheese, divided
  • 1 (14.5-oz) can artichoke hearts, quartered

Directions

Preheat the oven to 350°F. Spray a 3.5-qt casserole dish with cooking spray.
Heat the butter in a large sauté pan over medium heat until melted. Add the sausage, garlic, onions, celery, and mushrooms. Crumble the sausage with a spoon and sauté until fully cooked and the vegetables are soft.
Add the chicken stock, rosemary, and pepper. Bring to a boil and simmer for 1 minute.
Pour the hot mixture into a large mixing bowl and add the cubed bread, a 1/2 cup Parmesan, and the artichokes. Fold gently and transfer the mixture to the prepared casserole dish. Top with the remaining Parmesan. Bake for 40 minutes, or until lightly browned.

Cook's Notes

If another type of mushroom is in season (or you have it on hand), use it instead. You can also be creative with the cheese.

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