Sausage Sourdough Stuffing

• 1 pound bulk pork sausage
• 1 pound sliced baby portobello mushrooms
• 1 large sweet onion, chopped
• 2 celery ribs, chopped
• 2 tablespoons canola oil
• 3 garlic cloves, minced
• 1 loaf (1 pound) day-old sourdough bread, cubed
• 2 jars (7-1/2 ounces each) marinated quartered artichoke hearts, drained and chopped
• 1 cup grated Parmesan cheese
• 1/2 cup dried cranberries
• 1-1/2 teaspoons poultry seasoning
• 1 teaspoon dried rosemary, crushed
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 large egg
• 1-1/2 cups reduced-sodium chicken broth

1. Preheat oven to 350u0b0. In a Dutch oven, cook sausage over medium heat until no longer pink; drain. Transfer to a large bowl. In the same pan, saute mushrooms, onion and celery in oil until tender. Add garlic; cook 1 minute.
2. Add bread, artichokes, cheese, cranberries, poultry seasoning, rosemary, salt, pepper and mushroom mixture to the sausage. Whisk egg and broth; pour over bread mixture and toss to coat. Transfer to a greased 13x9-in. baking dish (dish will be full).
3. Bake, uncovered, 30-35 minutes until top is lightly browned and a thermometer reads at least 160u0b0.

pork sausage, baby portobello mushrooms, sweet onion, celery, canola oil, garlic, bread, hearts, parmesan cheese, cranberries, poultry seasoning, rosemary, salt, pepper, egg, chicken broth

Taken from www.tasteofhome.com/recipes/sausage-sourdough-stuffing/ (may not work)