Artichoke-Sausage Stuffing / Dressing

• 1 lb turkey sausage, casing removed (or Italian sausage)
• 2 cups sliced mushrooms (button or cremini)
• 12 cup yellow onion, chopped
• 2 garlic cloves, minced
• 2 teaspoons poultry seasoning
• 1 loaf French baguette, cut into 1-inch cubes (about 4-6 cups cubed)
• 1 (14 ounce) can artichoke hearts, drained and chopped
• 12 cup parmesan cheese, grated
• 12 cup fresh parsley leaves, chopped
• 1 12 cups reduced-sodium chicken broth (or more as needed)

1. Preheat oven to 325F (or if cooking inside turkey, preheat to 450F).
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. Bake stuffing at 325F for 30 minutes in shallow baking dish.
9. ** If cooking in turkey: Loosely stuff bread mixture into turkey (extra stuffing can be baked in shallow dish next to the turkey).
10. Place turkey in preheated oven and immediately reduce oven temperature to 325F Roast turkey 20 minutes per pound, or until an instant-read thermometer registers 180-185F.

turkey sausage, mushrooms, yellow onion, garlic, poultry seasoning, hearts, parmesan cheese, parsley, chicken broth

Taken from www.food.com/recipe/artichoke-sausage-stuffing-dressing-267536 (may not work)