Artichoke Sourdough Stuffing with Jones Sausage


For the Parmesan Garlic Sourdough Croutons:

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 


For the Stuffing:

8 tablespoons unsalted butter 

2 yellow onions, finely diced

2 cups finely diced celery (about 4 stalks)

2 14-oz cans quartered artichoke hearts, 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


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.

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