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Artichoke Parmesan Sourdough Dressing

Source of Recipe

fooddownunder.com


List of Ingredients

1 loaf sourdough bread - (1 lb) cut 1/2" cubes
1 lb mushrooms rinsed
1 tbl butter or margarine
2 onions - (abt 3/4 lb total) peeled chopped
1 cup chopped celery
2 tbl minced garlic
2 cup fat-skimmed chicken broth - (about)
2 jar marinated artichoke hearts - (6 oz ea) drained
1/2 cup grated parmesan cheese
1 1/2 tsp poultry seasoning
1 1/2 tbl minced fresh
rosemary leaves (or 3/4 tspn crumbled dried rosemary)
  Salt to taste
  Freshly-ground black pepper to taste
1 lrg egg


Recipe

* Spread bread cubes in a single layer in 2 pans, each 10 by 15 inches. Bake in a 350 degree oven until toasted golden brown, about 25 minutes. Turn cubes over with a wide spatula occasionally. After 15 minutes, switch pan positions. Trim and discard discolored mushroom stem ends. Slice mushrooms.

* In a 10- to 12-inch frying pan over high heat, combine butter, mushrooms, onions, celery, and garlic. Stir often until vegetables are lightly browned, about 15 minutes. Pour into a large bowl. Add a little broth to pan and stir to scrape browned bits free. Add to bowl.

* Pour 2 cups broth into bowl and add toasted bread, artichoke hearts, cheese, poultry seasoning, and rosemary; mix well. Add salt and pepper to taste. Make a well in dressing, add egg, beat with a fork to blend, then mix egg with dressing.

* Spoon into a shallow 3-quart (9- by 13-inch) casserole. For moist dressing, cover with foil; for crusty dressing, do not cover. Bake in a 325 to 350 degree oven until hot (at least 150 degrees in center) or lightly browned, about 50 minutes (1 hour if chilled). This recipe yields about 10 cups; 10 to 12 servings.

* Comments: Up to 1 day ahead, make dressing, put in casserole, cover, and chill.