Porcini with artichoke hearts and sausage stuffing


  • 2 turkey thighs ( 14-18 ounces each)
  • 1/2 ounce dried porcini mushroom
  • 1 tablespoons olive oil
  • 1/4 pound sweet Italian sausage, casings removed (1 link )
  • 1 cup finely chopped onion
  • 2 teaspoons minced garlic
  • 1/2 cup coarsely chopped frozen artichoke hearts
  • 1/2 teaspoon chopped fresh thyme
  • 1/2 teaspoon chopped fresh rosemary
  • 1/2 bread crumbs from day old bread
  • 1/4 cup freshly grated Parmigiano-Reggiano cheese
  • 1 egg, lightly beaten
  • Salt and freshly ground black pepper
  1. Preheat oven to 350°F.

  2. Heat oil in a medium heavy skillet over medium heat. Add sausage and fry for 5 minutes, using a fork to break up the meat into small pieces.

  3. Add onions, rosemary and garlic and cook for 5 minutes, until vegetables are soft. Stir in artichokes, thyme and rosemary and cook 2 minutes more.

  4. Transfer sausage mixture and any juices to a large mixing bowl and stir in the bread crumbs and cheese. Stir in egg.

  5. Taste for salt and pepper. Spread on a plate and chill in freezer for 15-20 minutes. Stuff turkey thighs and proceed with the recipe.
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