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1
Preheat oven to 350 degrees.
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2
Divide bread between 2 baking sheets.
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3
Bake till cubes are dry but not hard, stirring occasionally, about 15 min.
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4
Heat oil in heavy large skillet over medium-high heat.
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5
Add in sausage and saute/fry till cooked through, breaking up with back of fork, about 5 min.
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6
Add in onions, celery, and garlic.
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7
Saute/fry till celery is soft, about 10 min.
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8
Fold in artichokes, thyme, and mint; saute/fry 2 min longer.
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9
Transfer sausage mix to large bowl.
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10
(Bread and sausage mix 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
Chill sausage mix and reheat to lukewarm before continuing.)
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14
Add in bread to sausage mix; toss to blend well.
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15
Fold in cheese, then 1 c. broth.
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16
Season with salt and pepper.
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17
To bake stuffing in turkey: Loosely fill main cavity and neck cavity of turkey with stuffing.
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18
Add in sufficient broth to remaining stuffing to moisten slightly (1/4 c. to 3/4 c., 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 possibly while turkey is resting - till heated through, about 25 min.
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23
Uncover stuffing in dish.
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24
Bake till top of stuffing is slightly crisp and golden brown, about 15 min longer.
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25
To bake stuffing in dish: Preheat oven to 350 degrees.
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26
Generously butter 13- by 9- by 2-inch glass baking dish.
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27
Add in sufficient extra broth to stuffing to moisten (3/4 c. to 1 1/4 c.).
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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 till heated through, about 40 min.
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31
Uncover and bake till top is slightly crisp and golden brown, about 20 min longer.
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32
This recipe yields 12 servings.
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33
Comments: Sourdough bread complements the Italian flavors in this stuffing from Bruce Aidells.
