Artichoke & Fennel Stuffing
The most delicious stuffing ever!
4 Large Ocean Mist Artichokes steamed (cube Artichoke bottoms stem and Hearts only and save the leaves for another recipe)
(See Video: How to Cook Artichokes for a variety of cooking methods)
4 stalks celery, chopped
1 bulb Fennel, chopped
1 yellow Onion, chopped
1 lb. sweet Italian bulk sausage
1 bag seasoned stuffing mix (7½ oz.)
3 Tbsp. olive oil
1 cup parsley, chopped
1 large Shallot, diced
1 Tbsp. fresh rosemary, chopped
6 fresh sage leaves, chopped
1 Tbsp. garlic salt
1 tsp. Beau Monde seasoning (or celery salt)
1 tsp. ground sage
2 cans chicken broth or vegetable stock (14 oz.)
- In large Dutch oven, over medium-high heat, saute in olive oil: Onion, Celery, Fennel, parsley, Shallots and sage leaves. Cook until all vegetables are tender.
- Add Italian Sausage to vegetables along with ground sage, rosemary, garlic salt and Beau Monde seasoning/celery salt. Cook until Italian sausage is no longer pink. Add seasoned stuffing mix and chicken broth to vegetable-sausage mixture and stir until well combined and stuffing mix is soft. Add cubed Artichokes to stuffing and mix gently to combine.
- Spoon stuffing into a well greased casserole dish and place in 350°F oven for ½ hour or until stuffing is hot and golden brown on top.
This stuffing is a crowd pleaser! The fennel gives it a unique flavor and crunch. Made me look like a gourmet chef at Thanksgiving with my family! And
This stuffing is a crowd pleaser! The fennel gives it a unique flavor and crunch. Made me look like a gourmet chef at Thanksgiving with my family! And it tasted better even the next day!