Sausage, Artichoke & Parmesan Stuffing

Our intern Cate hails from Atlanta, but we're slowly transforming her into a Red Stick girl. This recipe is what she most looks forward to when she's home for Thanksgiving. Cate's mom adapted this from a recipe in the Atlanta Journal Constitution. We love its simplicity and would be a great way to use locally-made Italian sausage. 

Recipe adapted from the Atlanta Journal Constitution


1-12oz jar marinated artichoke hearts, chopped

1 lb Italian sausage (hot or mild, your choice)

1 Tbl Arbequina Extra Virgin Olive Oil

1 1/2 (5oz) bags garlic butter croutons

1/2 cup chopped onions

1/2 cup chopped celery

1/2 cup chopped bell peppers

2 cups chicken broth (we like Kitchen Basics)

1/2 cup parmesan cheese, shredded


Preheat oven to 425.

If the sausage is in links, remove the sausage from the casings and discard the casings. Cook sausage in olive oil until brown and crumbly, then drain off fat. Stir in all the other ingredients. Pour into 13x9 baking dish, cover with foil and bake 20 min.

Remove foil and bake 10 more min. or until browned on top.

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