Ingredients

The following ingredients have 10 Servings
  • 1 loaf sourdough bread (about 1 1/2 pounds, cut into 1/2 inch pieces)
  • 1/3 cup olive oil
  • 1/3 cup finely grated Parmesan cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon kosher salt
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1/2 teaspoon freshly ground black pepper
  • 8 tablespoons unsalted butter
  • 2 yellow onions (finely diced)
  • 2 cups finely diced celery (about 4 stalks)
  • 2 cans quartered artichoke hearts (14 oz each) (drained)
  • 2 tablespoons chopped parsley
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 12 cups Parmesan garlic sourdough croutons (or use your preferred seasoned croutons)
  • 2-3 cups chicken stock
  • 12 oz Jones Dairy Farm Original Pork Sausage

Instruction

  • Preheat the oven to 350° F.
  • If you are making the croutons, toss the bread cubes in a large bowl with the olive oil, Parmesan cheese, garlic powder, salt, oregano, thyme and pepper, tossing to evenly coat. Place on a baking sheet and bake, stirring occasionally, for about 15 minutes, or until the croutons are lightly browned. Set aside in a large bowl.
  • In a large deep sided skillet, melt the butter over medium heat. Add the onions, celery and artichoke hearts, and cook, stirring occasionally, for about 8 minutes, or until the onions are transparent, and the vegetables are tender. Season with parsley, salt and pepper. Transfer the vegetables into the bowl with the croutons, along with 2 cups of the chicken stock, stirring well to combine.
  • In the same skillet, brown the Jones Dairy Farm Original Pork Sausage, breaking the sausage apart with a fork as it cooks into small pieces. Cook for about 8 minutes, or until lightly browned. Stir the cooked sausage into the stuffing mixture, adding additional chicken stock if the stuffing still feels dry. Adjust seasoning with salt and pepper if necessary.
  • Place the stuffing into a 9x13 baking dish and bake for about 30 minutes. Serve immediately.