this was shared by Carmen on AOL, woth my adaptation for the crockpot noted at the bottom.

Artichoke, Sausage & Parmesan Stuffing
(Carmen/CarmenTurn)

15 cups 1-inch cubed sourdough bread
3 Tbsp. olive oil
1 1/2 lbs. sweet Italian sausages (no casings)
2 cups chopped onion
3/4 cup chopped celery
2 large garlic cloves, minced
8-oz. pkg. artichoke hearts, thawed, roughly chopped
2 tsp. chopped fresh thyme
1 tsp. chopped fresh mint
1 cup freshly-grated Parmesan
1 cup chicken broth

Pre-heat oven to 350F. Divide bread cubes between 2 cookie sheets and bake until dry for about 15 minutes.

Heat oil in large skillet over med-high heat. Cook sausage, breaking up, for about 5 minutes, then add onion, celery and garlic and cook until vegetables are tender. Mix in artichokes and herbs; cook 2 min. Transfer to a large bowl and mix in bread; blend well and mix in cheese and broth. Season with salt and pepper to taste, then transfer to buttered baking dish and bake until heated through, about 40 min. Uncover and brown in oven for another 20 min.

Yields 12 servings.

Notes: I make this in the crockpot. I follow the recipe up to putting it into the buttered baking dish and put it in the crockpot instead. Cook for 45 minutes on HIGH, then for four to eight hours on LOW.

Pam
"Stressed is desserts spelled backwards!"

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