The stuffing is my favorite part of Thanksgiving dinner. And I never thought I’d find a recipe that could rival my grandmother’s traditional cornbread stuffing. But this Focaccia and Artichoke Stuffing comes close. Even my husband and kids, who aren’t huge stuffing fans, came back for seconds.
This stuffing would be perfect if instead of the traditional turkey, you’ll be serving up something like pork loin, ham, roast beef or rack of lamb. The sausage, red peppers, artichokes and fresh herbs would really go well with so many things. My family loved it so much, I’m planning to serve it as a side dish year round.
- 8 ounces bulk Italian sausage, crumbled
- 3/4 cup chopped red pepper
- 1/2 cup chopped onion
- 3 cloves garlic, minced
- 1 (14 oz.) can quartered artichoke hearts, drained
- 10-12 cups dried focaccia bread cubes
- 3/4 cup shredded Parmesan cheese
- 1/4 cup fresh chopped basil
- 1/4 cup fresh chopped parsley
- 2 cups chicken broth
- 1 egg, beaten
- Preheat oven to 350 degrees.
- In a large skillet, heat olive oil over medium-high heat. Add sausage, pepper, onion and garlic cook until sausage is no longer pink and vegetables are tender. Stir in artichoke hearts.
- In an extra large bowl, toss the bread cubes with 1/4 cup of Parmesan cheese, basil and parsley. Stir in the sausage and pepper mixture.
- Drizzle with 1 cup of broth and let stand for 5 minutes.
- Stir in the beaten egg, then add up to 1 cup of additional broth until mixture is moistened.
- Spoon the stuffing into a lightly greased 3-quart casserole dish. Sprinkle with the remaining Parmesan cheese.
- Cover with foil and bake for 35-40 minutes. Uncover and bake 5-10 minutes more.
Who Dished It Up First: Adapted from Better Homes and Gardens