Artichoke-Parmesan Sourdough Dressing

• 1 loaf (1 lb.) sourdough bread, cut into 1/2-inch cubes
• 1 pound mushrooms, rinsed
• 1 tablespoon butter or margarine
• 2 onions (about 3/4 lb. total), peeled and chopped
• 1 cup chopped celery
• 2 tablespoons minced garlic
• About 2 cups fat-skimmed chicken broth
• 2 jars (6 oz. each) marinated artichoke hearts, drained
• 1/2 cup grated Parmesan cheese
• 1 1/2 teaspoons poultry seasoning
• 1 1/2 tablespoons minced fresh rosemary leaves or 3/4 teaspoon crumbled dried rosemary
• Salt and pepper
• 1 large egg

1. Preparation
2. 1. Spread bread cubes in a single layer in 2 pans, each 10 by 15 inches. Bake in a 350u0b0 oven until toasted golden brown, about 25 minutes. Turn cubes over with a wide spatula occasionally. After 15 minutes, switch pan positions.
3. 2. Trim and discard discolored mushroom stem ends. Slice mushrooms.
4. 3. 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.
5. 4. 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.
6. 5. Spoon into a shallow 3-quart (9- by 13-in.) casserole. For moist dressing, cover with foil; for crusty dressing, do not cover. Bake in a 325u0b0 to 350u0b0 oven until hot (at least 150u0b0 in center) or lightly browned, about 50 minutes (1 hour if chilled).

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

Taken from www.epicurious.com/recipes/member/views/artichoke-parmesan-sourdough-dressing-1247987 (may not work)