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1
Preheat oven to 350F.
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2
Divide bread between 2 baking sheets.
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3
Bake until cubes are dry but not hard, stirring occasionally, about 15 minutes.
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4
Heat oil in heavy large skillet over medium-high heat.
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5
Add sausage and saute until cooked through, breaking up with back of fork, about 5 minutes.
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6
Add onions, celery, and garlic.
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7
Saute until celery is soft, about 10 minutes.
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8
Mix in artichokes, thyme, and mint; saute 2 minutes longer.
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9
Transfer sausage mixture to large bowl.
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10
(Bread and sausage mixture can be made 1 day ahead.
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11
Cover separately.
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12
Store bread at room temperature.
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13
Refrigerate sausage mixture and reheat to lukewarm before continuing.)
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14
Add bread to sausage mixture; toss to blend well.
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15
Mix in cheese, then 1 cup broth.
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16
Season with salt and pepper.
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17
Loosely fill main cavity and neck cavity of turkey with stuffing.
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18
Add enough broth to remaining stuffing to moisten slightly (1/4 cup to 3/4 cup, depending on amount of remaining stuffing).
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19
Generously butter baking dish.
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20
Spoon remaining stuffing into prepared dish.
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21
Cover dish with buttered foil, buttered side down.
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22
Bake stuffing in dish alongside turkey or while turkey is resting until heated through, about 25 minutes.
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23
Uncover stuffing in dish.
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24
Bake until top of stuffing is slightly crisp and golden, about 15 minutes longer.
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25
Preheat oven to 350F.
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26
Generously butter 13x9x2-inch glass baking dish.
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27
Add enough extra broth to stuffing to moisten (3/4 cup to 1 1/4 cups).
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28
Transfer stuffing to prepared dish.
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29
Cover with buttered foil, buttered side down.
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30
Bake until heated through, about 40 minutes.
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31
Uncover and bake until top is slightly crisp and golden, about 20 minutes longer.
