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Loading...| 1-12oz jar marinated artichoke hearts, chopped | |
| 1 lb Italian sausage (hot or mild, your choice) | |
| 1 Tbl Tuscan Herb Avocado Oil | |
| 1 1/2 (5oz) bags garlic butter croutons | |
| 1/2 cup chopped onions | |
| 1/2 cup chopped celery | |
| 1/2 cup chopped bell peppers | |
| 2 cups chicken broth (we like Kitchen Basics) | |
| 1/2 cup parmesan cheese, shredded |
Friend of the store Cate shared this recipe with us. It’s what she most looks forward to when she’s home for Thanksgiving. Cate’s mom adapted this from a recipe in the Atlanta Journal Constitution. This stuffing comes together quickly is a filled to the brim with big flavors from marinated artichokes, Italian sausage and our Tuscan Herb Avocado Oil. With all that flavor, we understand why it’s Cate’s favorite!
Recipe adapted from the Atlanta Journal Constitution
| 1. | Preheat oven to 425°F. Heat a oven-safe skillet over medium heat. |
| 2. | If the sausage is in links, remove the sausage from the casings and discard the casings. Drizzle Tuscan Herb Avocado Oil in the skillet to just coat the bottom. Add in the sausage and cook until brown and crumbly, then drain off fat. Stir in all the other ingredients. Cover with foil or a lid and move to the oven. Bake for 20 min. |
| 3. | Remove foil and bake for 10 additional minutes and until browned and crisp on top. |
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