Sourdough’s tangy chewiness gives this stuffing texture, while sausage adds heartiness and mushrooms and cranberries lend an earthy sweetness.—Jennifer Brazell, Lewiston, Idaho
Category: Side Dish
Cuisine: not set
1 pound bulk pork sausage
1 pound baby portobello mushrooms sliced
1 large sweet onion chopped
2 ribs celery chopped
2 tablespoons canola oil
3 garlic cloves minced
1 loaf day-old sourdough bread cubed
15 oz marinated quartered artichoke drained and chopped
1 cup grated Parmesan cheese
1/2 cup dried cranberries
1-1/2 teaspoons poultry seasoning
1 teaspoon dried rosemary crushed
1/2 teaspoon salt
1/2 teaspoon pepper
1 egg
1-1/2 cups reduced-sodium chicken broth
delicious!
leahhenschen
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