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Ingredients: 15 1-inch cubes from 2 1-lb loaves sourdough bread, crustless 3/16 Cup(s) olive oil 1 1/2 casings removed italian sausage 2 chopped onion 160/409 Pound(s) chopped celery 2 large, minced garlic cloves 1 8-oz thawed, coarsely chopped artichoke hearts, frozen 2 Teaspoon(s) chopped, fresh thyme 1 Cup(s) freshly grated parmesan cheese 1 or more low-sodium chicken broth Directions: 1. Preheat oven to 350 degrees. Divide bread between 2 baking sheets. Bake until cubes are dry, but not hard, stirring occasionally, about 15 minutes. 2. Heat oil in heavy, large skilled over medium-high heat. Add sausage and saute' until cooked through, breaking up with back of fork, about 5 minutes. Add onions, celery and garlic. Saute' until celery is soft, about 10 minutes. Mix in artichokes and thyme. Saute' 2 minutes longer. Transfer sausage mixture to large bowl. (Bread and sausage mixture can be made 1 day ahead. Cover separately. Store bread at room temperature. Refrigerate sausage mixture and reheat to lukewarm before continuing). 3. Add bread to sausage mixture; toss to blend well. Mix in cheese, then 1 cup broth. Season with salt and pepper. To bake stuffing in dish: Preheat oven to 350 degrees. Generously butter 13X9X2 glass baking dish. Add enough extra broth to sutffing to moisten (3/4 to 1-1/4 cups broth). Transfer stuffing to prepared dish. Cover with buttered foil, buttered side down. Bake until heated through, about 40 minutes. Uncover and bake until top is slighly crisp and golden, about 20 minutes longer). Comments: For vegetarian direction, use mushrooms instead of sausage, and add vegetable broth instead of chicken broth
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Saute mushrooms and peppers in olive oil until soft. 3 Cut cheese and tomato into slices, wash lettuce 4. Drain mushrooms/green peppers. 5. Place pita bread on boiler pan, then place lettuce, tomato, green pepper/m 100% parmesan chicken Heat oven to 400-degrees F. spray 15X10X1-inch baking pan with no stick cooking spray. Dip chicken in margarine; coat with combined remaining ingredients. Place in prepared pan. Bake 20 to 25 minutes or until tender. Makes 6 servings. SPICY: sutstitute 1 Chicken artichoke elegante Grease a 9" pie plate. Squeeze moisture from spinach. Combine spincah, rice and egg. Add 2 T butter, mix well. Press into pie plate covering bottom and sides. Cover & chill 30-60 minutes. Drain artichokes - cut, arrange over rice & spina Sage sausage patties In a large mixing bowl, thoroughly combine all ingredients. By hand, mix into 24 2 " by 1 " thick patties. Arrange the patties in two very large skillets. 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