ROASTED TURKEY WITH ARTICHOKE-SAUSAGE STUFFING
Provided by Robin Miller : Food Network
Categories main-dish
Time 5h20m
Yield 4 servings
Number Of Ingredients 14
Steps:
- 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.
STUFFED ARTICHOKES
Provided by Food Network Kitchen
Time 1h20m
Number Of Ingredients 0
Steps:
- Mix 3 cups breadcrumbs, 3 grated garlic cloves, 1 1/4 teaspoons salt, 1/2 teaspoon pepper and 1 cup each grated parmesan, pecorino, chopped parsley and olive oil in a bowl. Trim 4 large artichokes (see Cook's Note), removing the stems. Separate the leaves; stuff the crumb mixture between each. Stand upright in a steamer basket over simmering water, cover and steam over medium-low heat, adding more water as needed, until tender, about 1 hour, 20 minutes. Drizzle with olive oil and some of the cooking liquid.
BEST SAUSAGE STUFFING
This stuffing has lots of flavor and is nice and moist. You can also change the ingredients to your liking. I quadruple this recipe and make the extra in my electric roaster, that's how much everyone loves it. This recipe is very adaptable, you can change it around anyway you like and it will still be delicious!
Provided by MOMMY5
Categories Side Dish Stuffing and Dressing Recipes Sausage Stuffing and Dressing Recipes
Time 35m
Yield 12
Number Of Ingredients 7
Steps:
- Place sausage in a large, deep skillet; cook over medium-high heat until evenly brown, about 10 minutes. Remove sausage from the skillet and let drain on paper towels. Combine melted margarine with the sausage drippings until there is 1 cup of drippings and margarine combined.
- Cook and stir onion and celery in the margarine-dripping mixture in the same skillet over medium heat until onion is tender but not browned, about 10 minutes . Stir in about 1/3 of the bread cubes. Pour onion mixture into a large bowl and stir in remaining bread cubes, sausage, poultry seasoning, and pepper. Watch your hands, it's hot. Mix well. This stuffing is ready for baking.
Nutrition Facts : Calories 325.1 calories, Carbohydrate 13.5 g, Cholesterol 27 mg, Fat 26.9 g, Fiber 1 g, Protein 6.9 g, SaturatedFat 7.5 g, Sodium 512.3 mg, Sugar 1.8 g
SAVORY SPINACH AND ARTICHOKE STUFFING - EMERIL LAGASSE
Make and share this Savory Spinach and Artichoke Stuffing - Emeril Lagasse recipe from Food.com.
Provided by Cristina Barry
Categories Savory
Time 1h20m
Yield 10 serving(s)
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F. Grease a 9 by 13-inch baking dish with 1 tablespoon olive oil.
- Bring a medium pot of water to a boil. Add the spinach and cook until just wilted, about 30 seconds. Drain and rinse with cold water. Once cool, squeeze as much water from spinach as possible, then roughly chop, and reserve.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the onions and cook until golden brown and tender, about 5 minutes. Add the garlic, 2 teaspoons of Italian Essence, 1/2 teaspoon salt, and 1/4 teaspoon pepper, and cook, stirring, until the garlic is fragrant, about 30 seconds. Add the artichokes and cook, stirring, another 2 minutes. Remove from the heat and reserve.
- Combine the eggs, cream, chicken stock, lemon juice, remaining 1 tablespoon Italian Essence, remaining 2 teaspoons salt, and remaining 1 teaspoon pepper in a large bowl. Whisk to combine. Add the bread, spinach, artichoke mixture, brie, 1/4 cup Parmesan, and parsley and stir to combine. If bread does not absorb all of liquid immediately then let rest until this happens, about 20 minutes.
- Pour the bread pudding mixture into the prepared dish. Sprinkle remaining 1/4 cup Parmesan over the top and drizzle with remaining 2 tablespoons olive oil. Bake until firm in the center and golden brown, about 1 hour. Serve warm.
Nutrition Facts : Calories 875.7, Fat 39.4, SaturatedFat 19.3, Cholesterol 142.4, Sodium 2306, Carbohydrate 99.1, Fiber 11.6, Sugar 4.2, Protein 34.2
SOURDOUGH STUFFING WITH SAUSAGE AND ARTICHOKE HEARTS
I make this stuffing every year for Thanksgiving. The sourdough bread gives it a great flavor and the artichoke hearts and mushrooms keep it moist. It's nice to add a little extra broth if you aren't cooking it in the turkey.
Provided by Finneus Fudge
Categories < 4 Hours
Time 1h40m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F.
- Grease a 2-quart baking dish and set aside.
- Cut or tear the bread into 1-inch cubes and spread it evenly on 2 baking sheets.
- Toast the bread in the oven until completely dry and beginning to crisp and brown, about 25 minutes.
- Transfer to a large mixing bowl.
- Saute sausage in large pan over medium high heat until browned.
- Add 2 tablespoons of the butter.
- Add the mushrooms and a few pinches of salt and saute, stirring occasionally, until golden brown, about 6 to 8 minutes.
- Add celery, onion, and 2 more tablespoons butter.
- Once the butter has melted, cook, stirring frequently, until the vegetables have softened, about 5 minutes. Add the artichoke hearts.
- Add sage and remaining 4 tablespoons butter.
- Add chicken broth to skillet and stir to combine.
- Season with salt and pepper, to taste.
- Transfer toasted bread cubes to a large bowl.
- Pour the chicken broth mixture over the bread cubes and toss to combine until the bread cubes absorb the liquid.
- Pour the mixture into the greased baking dish, and sprinkle with parsley.
- Bake in the center of the oven until heated through and the top is golden brown, about 40 minutes.
- Remove the stuffing from the oven and allow to cool about 15 minutes before serving.
Nutrition Facts : Calories 447.2, Fat 23.9, SaturatedFat 10.6, Cholesterol 72, Sodium 739.8, Carbohydrate 40.9, Fiber 5.8, Sugar 3.5, Protein 19.4
ARTICHOKE PARMESAN SOURDOUGH STUFFING
This comes from Sunset Magazine most requested Thanksgiving Recipes, created by Leslie Parsons in 1994. Up to 1 day ahead, make stuffing, put in casserole, cover and chill. Allow about 1 hour to bake.
Provided by BakinBaby
Categories Grains
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- In a frying pan cook mushrooms, butter,onions, celery,oil and garlic until vegetables are lightly browned (about 15 min), pour in a large bowl.
- Add a bit of broth to pan and stir to scrape up browned bits, add to bowl.
- Pour 2 cups broth into bowl and add bread, artichoke hearts, parmesan, poultry seasoning and rosemary; mix well, add salt and pepper to taste.
- Make a well in stuffing, add beaten egg, stir to combine.
- Spoon stuffing into a shallow 9x13 pan bake at 325-350 degrees about 50 minute until lightly browned.
- For moist stuffing cover, for crudsty stuffing do not cover.
More about "artichoke sausage stuffing recipes"
SAVORY ARTICHOKE STUFFING | ANNETTE'S COOKING
From annettescooking.com
ARTICHOKE, SAUSAGE, & PARMESAN CHEESE STUFFING RECIPE
From bellaonline.com
SMOKED SAUSAGE STUFFED ARTICHOKE RECIPE | GIRLCARNIVORE
From girlcarnivore.com
BEST-EVER SOURDOUGH STUFFING WITH SAUSAGE
From playswellwithbutter.com
HOW TO MAKE THE BEST THANKSGIVING STUFFING EVER
From epicurious.com
STUFFED ARTICHOKES - EASY TO FOLLOW INSTRUCTIONS - SIP …
From sipandfeast.com
HOW TO PREPARE AN ARTICHOKE: ITALIAN STUFFED ARTICHOKES
From curiouscuisiniere.com
ARTICHOKE, SAUSAGE, & PARMESAN CHEESE STUFFING RECIPE
From bellaonline.com
STUFFED ARTICHOKES RECIPE - HOW TO MAKE STUFFED ARTICHOKES
From thepioneerwoman.com
10 SHEET-PAN RECIPES STARRING CHICKEN, SAUSAGE, TOFU AND …
From washingtonpost.com
11 STUFFING RECIPES TO FILL YOU UP WITH HOLIDAY VIBES - SERIOUS EATS
From seriouseats.com
BEST THANKSGIVING STUFFING RECIPES 2022 | WILLIAMS SONOMA
From williams-sonoma.com
15+ 3-STEP APPETIZER RECIPES FOR FALL - EATINGWELL
From eatingwell.com
BRAISED ARTICHOKES STUFFED WITH SAUSAGE AND MUSHROOMS
From joanneweir.com
STUFFED ARTICHOKE BOTTOMS – THE CHEF MIMI BLOG
From chefmimiblog.com
CROCK POT SAUSAGE STUFFING - RECIPES THAT CROCK!
From recipesthatcrock.com
KETO STUFFED ARTICHOKES - MOM FOODIE
From momfoodie.com
SLOW COOKER ITALIAN STUFFED ARTICHOKES - THE REAL FOOD …
From therealfooddietitians.com
QUICK AND EASY DINNER RECIPES FOR EVERYONE | AIDELLS
From aidells.com
HERB AND SAUSAGE STUFFING RECIPE | BON APPéTIT
From bonappetit.com
You'll also love