Roasted Turkey with Artichoke-Sausage Stuffing Recipe

Name: Roasted Turkey with Artichoke-Sausage Stuffing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound sweet Italian sausage, casing removed; 2 cups sliced mushrooms, button or cremini; 1/2 cup chopped yellow onion; 2 cloves garlic, minced; 2 teaspoons poultry seasoning; 1 loaf bread (French or Italian baguette or artisan bread), cut into 1-inch cubes (about 4 to 6 cups cubed); 1 (14-ounce) can artichoke hearts, drained and chopped; 1/2 cup grated Parmesan; 1/2 cup freshly chopped parsley leaves; 1 1/2 cups reduced-sodium chicken broth, or more as needed; 1 turkey (about 12 pounds), giblets removed and discarded; Salt and freshly ground black pepper; 2 tablespoons freshly chopped thyme leaves; 2 tablespoons freshly chopped rosemary leaves

Servings: persons

1 pound sweet Italian sausage, casing removed
2 cups sliced mushrooms, button or cremini
1/2 cup chopped yellow onion
2 cloves garlic, minced
2 teaspoons poultry seasoning
1 loaf bread (French or Italian baguette or artisan bread), cut into 1-inch cubes (about 4 to 6 cups cubed)
1 (14-ounce) can artichoke hearts, drained and chopped
1/2 cup grated Parmesan
1/2 cup freshly chopped parsley leaves
1 1/2 cups reduced-sodium chicken broth, or more as needed
1 turkey (about 12 pounds), giblets removed and discarded
Salt and freshly ground black pepper
2 tablespoons freshly chopped thyme leaves
2 tablespoons freshly chopped rosemary leaves

1
Preheat oven to 450 degrees F.
2
Place a large skillet over medium-high heat.
3
When pan is hot, add sausage and cook 3 to 5 minutes, until browned and cooked through, breaking up the meat as it cooks.
4
Add mushrooms, onion, garlic, and poultry seasoning and cook 3 minutes, until mushrooms soften.
5
Transfer mixture to a large bowl and add bread cubes, artichoke hearts, cheese, parsley, and 1 1/2 cups broth.
6
Toss to combine, allowing liquid to soften bread cubes.
7
If stuffing seems dry, add more broth to soak cubes.
8
Season turkey all over with salt and black pepper.
9
Place turkey in a large roasting pan and season the top and sides with thyme and rosemary.
10
Loosely stuff bread mixture into turkey (place any leftover in a shallow baking dish).
11
Place turkey in oven and immediately reduce oven temperature to 325 degrees F. Roast turkey 20 minutes per pound, or until an instant-read thermometer registers 180 to 185 degrees F. Bake extra stuffing alongside for 30 minutes.
12
Let turkey stand 10 minutes before carving.
13
Serve 1/2 of the carved turkey with all of the stuffing.
14
Reserve remaining turkey (about 2 to 3 cups shredded) for the empanadas.

318

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 pound sweet Italian sausage, casing removed, 2 cups sliced mushrooms, button or cremini, 1/2 cup chopped yellow onion, 2 cloves garlic, minced, and more.

Yes, Roasted Turkey with Artichoke-Sausage Stuffing falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Turkey with Artichoke-Sausage Stuffing

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