Artichoke and Vegan Sausage Stuffing
I’ve been sharing my favorite recipes for this year’s Thanksgiving. There are so many different stuffing recipes out there using cornbread or wild rice, dried fruits and nuts. I probably have made just about every recipe there is over the years! When I choose my stuffing recipe I like it to compliment the seasonings with the overall theme of my dinner. Normally, I like Thanksgiving to be very traditional. And with guests ranging in all ages, I try to please all tastes as best as possible by not being too extreme in any dish.
To make this ahead of time, the bread can be made up to 3 days ahead as it is meant to be stale after all! The sausage can be made the day before and brought to room temperature before mixing together with the bread and remaining ingredients.
Artichoke and Vegan Sausage Stuffing
Adapted from Bon Appetite
2 1 lb loaves of sourdough bread, about 15 cups, crust removed and cut into 1-inch cubes
3 tablespoons olive oil
1 1/2 pounds vegan sausage, such as Field Roast, Smoked Apple, casings removed (about 4 links)
2 cups chopped onions
3/4 cup chopped celery
2 large garlic cloves, minced
2 8-ounce package frozen artichoke hearts, thawed, coarsely chopped
2 teaspoons chopped fresh thyme
2 teaspoons chopped fresh oregano
1 teaspoon herbs deProvence
1/4 cup nutritional yeast, optional
Kosher salt and freshly ground black pepper to taste
2 cups (or more) vegetable broth
Preheat oven to 350°F. Divide bread between 2 baking sheets. Bake until cubes are dry but not hard, stirring occasionally, about 15 minutes. Meanwhile, heat oil in heavy large skillet over medium-high heat. Add sausage and sauté until cooked through, breaking up with back of fork, about 5 minutes. Add onions, celery, and garlic. Sauté until celery is soft, about 10 minutes. Mix in artichokes and thyme, sauté 2 minutes longer. Transfer sausage mixture to large bowl. (Bread and sausage mixture can be made 1 day ahead. Cover separately. Store bread at room temperature and refrigerate sausage mixture.)
When ready to bake: In a large bowl, combine the bread to sausage mixture; toss to blend well. Mix in the nutritional yeast and broth adding in extra stock to moisten well, adding up to 1 ¼ cups additional broth. Season with salt and pepper.
Preheat oven to 350°F. Spoon stuffing into a vegan buttered 13x9x2-inch glass baking dish. Cover with lightly sprayed foil to allow stuffing to not stick. Bake until heated through, about 30-40 minutes. Uncover and bake until top is slightly crisp and golden, about 15 minutes longer.
I love being in the kitchen. Early mornings, soft music, a hot espresso. Easing into the preparation of delicious meals. Glancing through cookbooks, gathering inspiration and planning my day. I look forward to the cycles of the seasons, the pleasures of tasting and savoring and sharing this with those dear to me. Weekends are special to me as my week days are often rushed, but still I create the ambiance, light the candles, set the table and uncork the wine.
I love the flavors. I often put sausage in my stuffing but have never tried artichokes nor Parmesan. It sounds so fancy. No doubt this will impress your guests!
Thanks. I do like how sausage and turkey or chicken compliment each other.
Gee, Linda, you’ve put out some great recipes but this one, adding artichokes to your stuffing, is IT for me. (Well, until I see your next recipe, anyway.) Add to that the sourdough bread, your herb selection, and the parmesan cheese and you’ve got one tasty dressing … er … stuffing … er … masterpiece! What a fantastic recipe!
Lol… thanks John! I figured you might like it because it does have an Italian twist to it!!
Yum! This stuffing sounds amazingly delicious. I’ll have to try this soon on my own since my sisters are very specific about wanting Stove Top.
Oh boy…competition with Stove Top!!
I second John..with every recipe you post I think this is IT! Then you post your next recipe and I fall in love all over again
Oh wow, what a fantastic stuffing recipe – I have never used artichokes to make stuffing before.
That sounds amazing – and a great way for me to use up my supply of artichokes. I´d also make little stuffing balls and just serve them like “polpette”…yum!
Hmm…that sounds interesting, personal little stuffing balls! Very interesting!
Thanks for the shout-out, Linda!
I gotta say, I never would have thought of adding artichokes to the stuffing. Sounds wonderful!
You’re welcome…and I apologize, I corrected your blog name!
Food, Flowers, Herbs and Life!
Great recipe! I can just taste it now! The flavors compliment each other, and with a generous slice of turkey would make anyone a very happy person! I love everything you make!
Geni - Sweet and Crumby
You are certainly on a roll Linda. The Thanksgiving recipes just keep coming and sounding better and better. This stuffing looks fabulous and pairing it with your lemon and herb turkey sounds divine.
really good, i love stuffing and always put it in the bird, i never knew there was another way until I came to america.. c
My mother always stuffed the turkey and put the extra stuffing in a casserole; which we all preferred better because it got crispy. But back then everyone stuffed their turkey!
Linda, aren’t people begging you on their knees to be allowed to come for Thanksgiving??? If I were you neighbour or friend, I would! Your family is very lucky indeed. The description of your preparations is impressive and everything seems so luscious!
Aww that’s sweet Sissi! I wish I had my extended family close by to share in my meal but of course friends are all welcome!
Wow Linda! This looks incredible. I don’t think I’ve had more than three different versions of stuffing/dressing in my lifetime. It’s either been my Grandma’s, a friend’s or my own. I may have to open up my horizons a bit, and this looks like a fantastic way to start. 🙂
I don’t use artichokes nearly as often as I should, because I just love them. We don’t celebrate thanksgiving here, but I’m looking forward to Christmas so I can start trying some things like this – I’ll be on the hunt for a good looking stuffing recipe then – I’ll add this one to the list (which is currently empty, so if I find no others, this one wins! 😉 )
That’s really creative, I wouldn’t have really thought you could be so versatile with stuffing, but it looks great!
I’ve never had artichoke in stuffing before! That’s such a wonderful idea Linda and, I agree, a perfect complement to a lemon, herb-based turkey. Delightful.
I would not have thought to add artichoke hearts to stuffing! Interesting and delicious sounding twist.
Love this! Happy thanksgiving!
Kay aka Babygirl
I can’t think of any other stuffing recipe, besides my grandmothers southern recipe, that sounds this delicious. Amazing
Rufus' Food and Spirits Guide
Just got back in town and am catching up. Thanks for the shout out. I love the flavors in this. Alas, I won’t be able to mimic it. Katherine has a thing about stuffing with bread, you’ll see, but trust me this looks fantastic to me. I’m loving all your Thanksgiving posts!
I’ve never tossed artichokes into any of my stuffing, but I can see how great it would taste in this recipe. I might have to reconsider my stuffing plans this year.
What an amazing twist on traditional stuffing.
What a great sounding recipe, I am so jealous of your Thanksgiving feasts over there, I hope you have a wonderful celebration.
What a lovely dressing variation. So glad I chose it for Tday dinner this year. It was delicious and I made a “note to self” to make it again next year. Thanks!