Name: Artichoke, Sausage, and Parmesan Cheese Stuffing
Yield: 12 Servings
Ingredients: 15 cups 1-inch cubes crustless sourdough bread (from two 1-pound loaves); 3 tablespoons olive oil; 1 1/2 pounds Italian sweet sausages, casings removed; 2 cups chopped onions; 3/4 cup chopped celery; 2 large garlic cloves, minced; 1 8-ounce package frozen artichoke hearts, thawed, coarsely chopped; 2 teaspoons chopped fresh thyme; 1 teaspoon chopped fresh mint; 1 cup freshly grated Parmesan cheese (about 3 ounces); 1 cup (or more) low-salt chicken broth

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