In the Kitchen: Artichoke and Sausage Stuffing

Part II: Stuffing, the Turkey’s main sideshow, is probably the most exciting piece of the puzzle to prepare for Thanksgiving because of how much fun you can have with it. The process below is easy to follow and super alternation-friendly to cater to you and your guests’ taste!

We took our inspiration from the meaning of pie this year for its artichoke and sausage stuffing. For the sausage, we bought lean ground pork, which takes a little away from the flavor but gives it a healthier spin. Instead of buying ready made sausages, the herbs listed here really make this dish and highly recommended if you have the time.

For the stuffing, we bought our sourdough from Amy’s Bread, and diced it up a day in advance. I’d suggest dicing it up a bit smaller than the suggested 3/4 inch cubes, simply for easier portioning while serving.

We also specifically chose shiitake mushroom for its unique flavor and aroma, which I think ended up being a standout. And I wouldn’t mind doubling the recommended artichoke portion.

Photo on top reflects doubling of the portions here:

Breakfast Sausage
1 lb. ground pork
½ teaspoon kosher salt
½ teaspoon fresh cracked pepper
½ teaspoon dried sage
½ teaspoon dried thyme
¼ teaspoon dried rosemary
1 teaspoon light brown sugar
¼ teaspoon cayenne pepper

2 pound loaf of sourdough bread (for 10 cups of cubed dried bread)
1 cup diced onions
1 cup diced mushrooms
1 cup diced celery
1 can (14 ounce) artichoke hearts, drained and roughly chopped
1 clove garlic, minced
1 teaspoon dried thyme
½ teaspoon dried rosemary
1 teaspoon kosher salt
1 can (14.5 ounce) low sodium chicken broth
1 egg
1 cup grated parmesan cheese


  • Preheat oven to 350 degrees
  • Mix spices together and mix with hands into pork
  • Cut sourdough bread into ¾” cubes. Spread cubes on cookie sheet and bake about 15 minutes until they begin to crisp. Turn bread with a spatula and bake for another 5 minutes.
  • Meanwhile, in a large non-stick skillet, cook the sausage, breaking it up as you cook it until nicely browned. Remove sausage to a paper towel lined plate, but keep drippings in the skillet (about 2 to 3 tablespoons of grease, if not, add tablespoon of butter).
  • In the drippings, sauté the onion, celery and mushrooms about 10 minutes until they turn golden. Add in chopped artichoke hearts and garlic and stir. Cook for another 2 minutes.
  • Return sausage to the skillet. Add the additional thyme, rosemary and salt. Taste to adjust the seasoning, bearing in mind that you will be adding it to a mass of unseasoned bread.
  • In a small measuring glass, mix one cup of chicken broth with one egg
  • In a very large bowl, combine 8 to 10 cups of the dried bread cubes with the vegetables and sausage. Add parmesan cheese and mix. Pour the chicken broth and egg around the stuffing and mix.
  • Transfer the mixture to baking dish and pat it all down slightly so that it is well distributed and slightly compacted. Pour the remaining chicken broth evenly.
  • Cover dish with foil and bake at 350 degrees for 30 minutes. Remove foil and bake for an additional 15 to 20 minutes or until the dressing is golden on top and reaches at least 165 degrees in the middle.

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