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Artichoke Parmesan Sourdough Stuffing




Source of Recipe


Internet


List of Ingredients




2 - 1 lb. loaves sourdough bread, cut into 3/4 inch cubes.
3 T butter (only the real stuff!)
2 Large sweet onions, chopped
1 lb. sliced mushrooms
2 cups chopped celery
1/4 cup (12 cloves) garlic, minced
3 !/2 cups chicken broth
4 - 6oz jars marinated artichoke hearts, drained and coarsely chopped
1 cup fresh grated parmesan cheese
1 T/ poultry seasoning
1 T. minced fresh rosemary or 1 1/2 tsp. dried
2 large eggs, beaten
3/4 tsp each salt & pepper (I omit salt)


Recipe



Toast bread cubes at 350*, stir occasionally.
Sauté in butter over med heat, onions, mushrooms, celery and garlic until soft and a little brown, about 25 mins.
Add 1/2 cup chicken broth stirring to release browned bits from pan.
In large bowl, mix bread with cooked veges, artichoke hearts, cheese and seasonings.
Whisk eggs with remaining broth and pour over bread mixture, stirring & tossing until well coated.
Place in oiled baking dishes.
Bake 350* for 30 minutes, covered, then uncover and bake 20 mins more.
Yield: 12-16 servings

Note: I usually serve one and freeze the other.
(Heavy duty foil and grease before adding the stuffing to the pan, making it easier to freeze and remove from pan to store in freezer.)