Recipe - Artichoke-Parmesan Sourdough Dressing

1 Loaf; (1 lb) sourdough
bread, cut into 1/2inch
cubes
1 pound Mushrooms; rinsed
1 tablespoon Butter or margarine
2 Onions; (about Three fourths lb
total), peeled and chopped
1 cup Celery; chopped
2 tablespoon Minced garlic
2 cup Fatskimmed chicken broth
2 Jars; (6 ounce each) marinated
artichoke hearts, drained
One half cup Grated parmesan cheese
1 One half teaspoon Poultry seasoning
1 One half tablespoon Minced fresh rosemary leaves
or Three fourths teaspoon crumbled
dried rosemary
Salt
Pepper
1 lg Egg

Source: Sunset Magazine, November 1998, pp 132134

Yield: 10 cups

Spread bread cubes in a single layer in 2 pans, each 10 by 15 inches. Bake
in a 350F 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 12inch 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 3quart (9 by 13in) casserole. For moist dressing,
cover with foil; for crusty dressing, do not cover. Bake in a 325F to 350F
oven (use temperature turkey requires) until hot (at least 150F in center)
or lightly browned, about 50 minutes (1 hour if chilled).

Posted to JEWISHFOOD digest by Monica Faber mfaber@texoma.net on Nov 1,
1998, converted by MM_Buster v2.0l.