Ingredients
3 large sweet onions*
3 stalks celery*
4 large red apples, peeled and cored*
*NOTE: In food processor,
chop onions and set aside
in large bowl. Process
celery and apples, add to
onions and set aside
2 1/2 teaspoons jarred
chopped garlic (I use
ROASTED which can be found
at Wegman’s or Whole Foods)
or 5 cloves garlic, minced
1 stick butter
1 pound sage sausage, casing
removed
1 pound hot sausage, casing
removed
(1) 8 ounce package of frozen
artichoke hearts or a 14
ounce can of artichoke
hearts, drained and chopped
1 1/2 teaspoons fresh mint,
chopped
1 1/2 teaspoons fresh thyme,
chopped
2 tablespoons fresh cilantro,
chopped
1 tablespoon fresh sage,
chopped
1 teaspoon rosemary
(3) 14 ounce packages of
Pepperidge Farm Herb
Stuffing Cubes
5 large eggs, beaten
Salt and Pepper
1 cup grated parmesan cheese,
divided
3 1/4 cups diet gingerale or
chicken broth or home-made
stock
Preparation
In a large, heavy skillet, melt 1 stick butter on medium heat. Add the sage and hot sausage and cook on high until well browned and crumbly, breaking apart with a spoon or spatula, about 8-10 minutes. Drain liquid. Add the chopped onion/celery/apple mixture and chopped garlic and saute on medium heat until celery is soft about 5 minutes, stirring frequently. Mix in artichokes, mint, thyme, cilantro, sage and rosemary. Season with salt and pepper (I use Kosher salt) to taste. DO NOT DRAIN LIQUID
In a 13x20 disposable aluminum foil pan, add 1/3 of stuffing cubes, moisten with 3/4 cup gingerale and chicken broth or stock (more if you like a really moist stuffing) and mix well. Add 1/3 of beaten eggs, 1/3 sausage mixture and 1/3 cheese and mix well. Repeat this procedure 2 more times. (I like to season with salt and pepper with each addition so it’s easier to blend).
Cover and bake at 325 degrees for about an hour or until heated through. Enjoy!
