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Artichoke and Fennel Stuffing
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| Source: Adrienne Meier, Ocean Mist Farms |
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Ingredients
4 Large Ocean Mist Artichokes steamed (cube Artichoke bottoms stem and Hearts only and save the leaves for another recipe)
4 stalks of Celery (chopped)
1 bulb of Fennel (chopped)
1 yellow Onion (chopped)
1 pound of sweet Italian bulk sausage
1 bag of seasoned stuffing mix (7 1/2 ounce bag)
3 tablespoons of olive oil
1 cup chopped parsley
1 large Shallot (diced)
1 tablespoon chopped fresh rosemary
6 fresh sage leaves, chopped
1 tablespoon garlic salt
1 teaspoon Beau Monde seasoning
1 teaspoon ground sage
2 cans chicken broth (14 ounces)
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Directions
In large Dutch oven, over medium-high heat, saute in olive oil: Onion, Celery, Fennel, parsley, Shallots and sage leaves. Cook until all vegetables are tender.
Add Italian Sausage to vegetables along with ground sage, rosemary, garlic salt and Beau Monde seasoning. Cook until Italian sausage is no longer pink.
Add seasoned stuffing mix and chicken broth to vegetable-sausage mixture and stir until well combined and stuffing mix is soft. Add cubed Artichokes to stuffing and mix gently to combine. Spoon stuffing into a well
greased casserole dish and place in 350 degree oven for 1/2 hour or until stuffing is hot and golden brown on top. |
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