Artichoke Parmesan Sourdough Stuffing

• 1 lb mushroom (sliced)
• 1 tablespoon butter
• 2 tablespoons olive oil
• 2 onions (chopped-about 1/4 lb.)
• 1 cup celery (chopped)
• 2 tablespoons garlic (minced)
• 2 cups chicken broth
• 1 lb sourdough bread (cut in 1/2-inch cubes)
• 2 (6 ounce) jars marinated artichoke hearts (drained and chopped)
• 1 cup parmesan cheese (freshly ground for best taste)
• 1 1/2 teaspoons poultry seasoning
• 3/4 teaspoon dried rosemary or 1 1/2 tablespoons fresh rosemary
• salt and pepper
• 1 egg

1. In a frying pan cook mushrooms, butter,onions, celery,oil and garlic until vegetables are lightly browned (about 15 min), pour in a large bowl.
2. Add a bit of broth to pan and stir to scrape up browned bits, add to bowl.
3. Pour 2 cups broth into bowl and add bread, artichoke hearts, parmesan, poultry seasoning and rosemary; mix well, add salt and pepper to taste.
4. Make a well in stuffing, add beaten egg, stir to combine.
5. Spoon stuffing into a shallow 9x13 pan bake at 325-350 degrees about 50 minute until lightly browned.
6. For moist stuffing cover, for crudsty stuffing do not cover.

mushroom, butter, olive oil, onions, celery, garlic, chicken broth, bread, hearts, parmesan cheese, poultry seasoning, rosemary, salt, egg

Taken from www.food.com/recipe/artichoke-parmesan-sourdough-stuffing-350186 (may not work)