Porcini with artichoke hearts and sausage stuffing

Ingredients:

• 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.