| Level: | Intermediate |
| Total: | 5 hr 20 min |
| Prep: | 30 min |
| Inactive: | 10 min |
| Cook: | 4 hr 40 min |
| Yield: | 4 servings |
Ingredients
- 1 pound sweet Italian sausage, casing removed
- 2 cups sliced mushrooms, button or cremini
- 1/2 cup chopped yellow onion
- 2 cloves garlic, minced
- 2 teaspoons poultry seasoning
- 1 loaf bread (French or Italian baguette or artisan bread), cut into 1-inch cubes (about 4 to 6 cups cubed)
- 1 (14-ounce) can artichoke hearts, drained and chopped
- 1/2 cup grated Parmesan
- 1/2 cup freshly chopped parsley leaves
- 1 1/2 cups reduced-sodium chicken broth, or more as needed
- 1 turkey (about 12 pounds), giblets removed and discarded
- Salt and freshly ground black pepper
- 2 tablespoons freshly chopped thyme leaves
- 2 tablespoons freshly chopped rosemary leaves
Instructions
- Preheat oven to 450 degrees F.
- Place a large skillet over medium-high heat. When pan is hot, add sausage and cook 3 to 5 minutes, until browned and cooked through, breaking up the meat as it cooks. Add mushrooms, onion, garlic, and poultry seasoning and cook 3 minutes, until mushrooms soften. Transfer mixture to a large bowl and add bread cubes, artichoke hearts, cheese, parsley, and 1 1/2 cups broth. Toss to combine, allowing liquid to soften bread cubes. If stuffing seems dry, add more broth to soak cubes.
- Season turkey all over with salt and black pepper. Place turkey in a large roasting pan and season the top and sides with thyme and rosemary.
- Loosely stuff bread mixture into turkey (place any leftover in a shallow baking dish).
- Place turkey in oven and immediately reduce oven temperature to 325 degrees F. Roast turkey 20 minutes per pound, or until an instant-read thermometer registers 180 to 185 degrees F. Bake extra stuffing alongside for 30 minutes. Let turkey stand 10 minutes before carving. Serve 1/2 of the carved turkey with all of the stuffing. Reserve remaining turkey (about 2 to 3 cups shredded) for the empanadas.
Reviews
Love love love this stuffing. I’ve been making it for over 10 yrs and everyone loves it! It’s hearty and delicious!!!
This will be my 3rd year making this stuffing… my husband LOVES it!
This review is only for the stuffing, as I used a different recipe for the turkey. Also, I do not stuff my turkey, but bake the dressing on the side.
This was fabulous! My husband ranted and raved about during the entire meal and the next day… he didn’t even have turkey leftovers, he only wanted the stuffing!
Next time I might add an egg, because with all of the artichokes, mushrooms and sausage it tended to separate when it was served. But the flavors were so superb, I just may not bother!
This was fabulous! My husband ranted and raved about during the entire meal and the next day… he didn’t even have turkey leftovers, he only wanted the stuffing!
Next time I might add an egg, because with all of the artichokes, mushrooms and sausage it tended to separate when it was served. But the flavors were so superb, I just may not bother!
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I made the stuffing in a separate dish, since my brother-in-law made turkey breasts. It was excellent. I followed the recipe, but I will try it with turkey sausage the next time. I always try to lighten up my cooking with healthier choices, after I make it the first time following the recipe exactly.
Loved this recipe! Everyone at Thanksgiving dinner asked for the recipe. I doubled the artichoke hearts, cheese, and mushrooms since we love them all so much. I’m not a huge Italian sausage fan, but the flavor was not too strong. I’ll probably try it again with flavored chicken or turkey sausage just to see how it turns out. You can’t go wrong with this recipe!!
I made this to take over to a friend’s house for dinner; it contains artichoke hearts which I LOVE! The stuffing was such a hit that I had to send my friend the recipe today (she’s asked me for it TWICE already!)
I made this for Thanksgiving…..it was a huge hit. EVERYONE went back for seconds. This was very easy to make and a huge success. My mother asked for the recipe. It will definatetly be on the menu every year from now on.
I MADE THIS FOR THANKSGIVING DINNER. I CAN NOT TELL YOU HOW DELICIOUS THIS RECIPE IS. YOU HAVE TO TRY IT! I USED CHICKEN SAUSAGE AND W/THE MUSHROOMS & ARTICHOKES IT WAS AWESOME! THANK YOU ROBIN FOR ANOTHER FANTASTIC RECIPE! KEEP UP THE EXCELLENT WORK!
I made this stuffing for Thankgsgiving and my husband said it is the best stuffing he has ever eaten (and mind you, he doesn’t like stuffing). He gobbled it up and had seconds and leftovers. I did make this with sweet italian turkey sausage and it came out great. Thanks Robin!