ARTICHOKE-PARMESAN SOURDOUGH DRESSING

ARTICHOKE-PARMESAN SOURDOUGH DRESSING image

Yield 10-12 servings

Number Of Ingredients 13

1 loaf (1 lb) sourdough bread, cut into 1/2-inch cubes
1 lb. mushrooms, rinsed
1 T. butter or margarine
2 onions (about 3/4 lb total), peeled and chopped
1 C. chopped celery
2 T. minced garlic
2 C. chicken broth (fat-free)
2 jars marinated artichoke hearts, drained
1/2 C. grated parmesan cheese
1 1/2 t. poultry seasoning
1 1/2 T. minced fresh rosemary leaves
Salt and pepper
1 large egg

Steps:

Spread bread cubes in a single layer in 2 pans, bake in 350 degree oven about 25 min or until golden. Turn cubes over, switch pan positions, etc. Trim and discard discolored mushroom ends, slice mushrooms. Over high heat in 10-12" fry pan, combine butter, mushrooms, onions, celery and garlic. Stir often until lightly browned, about 15 mins. Pour into large bowl. Add a little broth to pan and stir/scrape bits free and add. Pour 2 C. broth into bowl and add toasted bread, art hearts, cheese, seasoning and rosemary; mix well. Add salt and pepper to taste. Make a well in dressing, add egg, beat w/fork to blend then mix egg w/dressing. Spoon into a shallow 3-Qt (9x13) casserole. For moist dressing cover w/foil. Bake in 325-350 oven until hot or lightly browned, about 50 minutes (1 hour if chilled).