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How would you rate Artichoke, Sausage, and Parmesan Cheese Stuffing?
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Reviews (96)
Back to TopTriangleHave been making this recipe every year for the past 12 years. A family favorite. I add toasted pine nuts to the recipe and it just tastes delicious!!
lght911
Prescott Valley, Az
11/26/2014
Don't change a THING!!!! Fantastic recipe. I made it for the first time this year. Served as Dressing - stuffing is evil! :-) Definetely take the time to track down frozen artichoke hearts. This is going to be a staple in my turkey day armory!
WarrenBaltimore
Crofton, MD
12/5/2013
I have been making this stuffing for the past 8 years. The first year I made it my family and extended family have requested I make it every holiday it was such a huge hit.
Anonymous
Chandler, Arizona
11/4/2012
I replace portobello mushrooms and vegetable stock instead of sausage and chicken broth so it is vegetarian. I have been making the same stuffing for five years and it is a big hit!
Anonymous
new york, ny
11/2/2012
This was a huge success with ourfamily on Thanksgiving!Modifications included 2 cups ofcelery, 2 15 oz. cans of artichokes,2 lbs. of sweet and hot sausage,plus 2 12 oz. bags of PepperidgeFarm herb stuffing in lieu of thesour dough. Leftovers were frozenand it was even better a week laterreheated as a side dish. A keeper!
crewmom
Arlington, Virginia
12/2/2011
2nd go-around with this recipe, and I continue to struggle with the dryness of the sourdough cubes, despite reducing the size to 1/2". This time I kicked up the broth A LOT - and ended up with a doughy stuffing. Not a hint of sponginess(I did toast 5 minutes too long and cubes were dry-but-not-brown).Maybe toasting only ~8 minutes would help?
xilinxchic
south Windsor, CT
11/30/2011
Absolutely excellent, even my nonstuffing eaters raved. I used sourdough-wheat-walnut bread instead and it was excellent.
Mshap
11/27/2011
Served this recipewith grilled thickporkchops...delicious.I used La Brea Breadstuffing. Bigpieces ofdeliciously herbseasoned bread.Used 2 full cups ofbroth due to driedbreadcubes...unbelievablydelicious!!!
jacquie7
Carlsbad, CA
11/25/2011
this is going to be the 4th or 5th year that i've made this stuffing. it is the BEST. i add extra cheese, omit the mint and use half sweet sausage and half spicy or country sausage for something different. i also agree that you need extra broth. can't wait to make it again!
ramseyc22
west chester, pa
11/21/2011
This is, like most everyone says, the best stuffing I've ever had. We now make it every year. However, make sure you have extra broth on hand......I've left out the mint and it still is great!I'm going to try gluten-free bread in this recipe tomorrow.....not sure how it'll turn out, but my fiance was recently diagnosed with Celiac's disease and I want to make sure she gets stuffing on turkeyday. I'll let folks know how it come out....
muejl1
Chicago
11/23/2010
A true crowd pleaser. I have made this the last two years at Thanksgiving, and everyone is expecting it again this year. I had been on a search for a great stuffing, and this is it.
exijus
Connecticut
11/20/2010
It's easy to have a hit on your hands with this. I didn't have sourdough this year, so simply prepared it with white bread (including the crust,) and it really absorbed all of the flavors nicely and worked out well. Half went into the turkey and half into a baking dish - which led to double compliments at serving time when people took a bit of each.
michaelrsale
11/28/2009
Greating classic stuffing recipe! It seems that most stuffing recipes lately all lean toward the exotic. This reminds me more of the stuffing mom used to make.
Anonymous
los angeles, ca
11/27/2009
I used this recipeas a jumping offpoint and it wasvery, very good.Used half sourdough,half French, cubedsmaller and left thecrust on. Sauteedabout half the breadcubes in a littleduck fat for toastycroutoney goodness.Skipped the parmesanand basil, upped thegarlic, added thyme,a little sage andoregano. Roasted onesmall butternutsquash, cubed, andadded to stuffingfor color and flavorcontrast. Meant todo some toasted pinenuts ... will addthat next time. Afine stuffing.
mortalcynz
Bangkok
11/27/2009
I have made this recipe for 3 yrs running. The first year, it was so popular, I hardly got any myself, so was forced to make another batch the following week. It is work intensive; but worth every bit of it. My son always asks if I am going to make it again. A local caterer asked for the recipe, which i gladly provided, and he reported that it will be a mainstay at their family Christmas from now on. BTW, I follow the recipe to a T, and it is always terrific.
bankerbill
Bryan, TX
6/17/2009
TagsStuffingSausageMeatParmesanCheeseDairyOnionRoot VegetableVegetableCeleryArtichokeSideDinnerNut FreeThanksgivingSpringBon Appétit
