Sausage and Artichoke Dressing

This recipe was created after a venture to make a new, non-boring stuffing recipe without eggs - not a fan of them in stuffing. This recipe combines a couple recipes found online with some of my favorite ingredients added. The use of croissants is key! It is a hearty side dish that can work as a main. 

Ingredients:

  • 16 small (breakfast-sized) fresh baked deli croissants. Note that breakfast size gives you more edges which helps with texture.

  • 1 lb breakfast sausage with sage

  • 8 oz artichoke hearts, canned and chopped (if frozen, just thaw them)

  • 1 C chopped celery

  • 1 C chopped onion

  • Fresh sage and thyme to taste

  • 4 cloves garlic, finely chopped

  • Salt to taste

  • 2 C broth

  • 4 Tbsp, and some extra to butter the baking dish

  • Parmesan, shaved - about 1/3 C

  • OPTIONAL to make it your own or add more texture: add chopped nuts or fruit when folding the mixture together

Directions:

  1. Cut croissants in half and place on baking sheet with cut sides down and bake at 350 for 6 minutes or until slightly crispy. Set aside. This can be done a day ahead and it dries/crisps better. Otherwise, make sure it’s completely cooled before you mix it with the other ingredients so it doesn’t get mushy.

  2. Rub butter on the inside of baking dish and set aside. Make sure oven is set to 350° F.

  3. In a large pan, brown the breakfast sausage and do not drain. Add the onions, celery, garlic, chopped artichokes, and herbs. Taste and add salt and herbs as necessary.

  4. In a large pot, add the broth and the butter and bring to a boil, then remove from heat.

  5. Cut the croissants into small and medium sized pieces for contrast/texture.

  6. Add the croissants to the pot and fold lightly together with broth and the sausage mixture. Don’t over mix, just combine. Pour the dressing into buttered baking pan and make sure there aren’t any edges/pieces that are completely dry. If so, mix it more with rest of dressing or add a tiny bit of broth to those spots.

  7. Add Parmesan to top and use spoon to push into top of dressing mixture.

  8. Cover baking pan with foil and bake for 35 minutes. Remove foil and bake another 10 minutes to lightly crisp the top.

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Pork, EntreesLindsey LeistKlemchuk PLLC