SOURDOUGH PARMESAN ARTICHOKE STUFFING

SOURDOUGH PARMESAN ARTICHOKE STUFFING image

Yield 8 servings

Number Of Ingredients 14

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1 lb sliced mushrooms
1 tbsp butter
2 yellow or sweet onions (about 3/4 pound), chopped
1 cup celery, chopped
2 tbsp garlic, minced
2 cups chicken broth + some in reserve
1 lb loaf sourdough bread, cut into 1/2 inch cubes
2 6-oz jars marinated artichoke hearts, drained and chopped
1 cup grated parmesan cheese
1 1/2 tsp poultry seasoning
1 1/2 tbsp minced fresh rosemary leaves, or 3/4 tsp dried rosemary
1 egg
salt and pepper
VERY LARGE BOWL!

Steps:

Saute mushrooms, butter, onions, celery and garlic, until onions are opaque. Transfer veggies to large bowl. Deglaze pan and add to bowl. Add remaining broth into bowl and add bread, artichoke hearts, parmesan cheese, poultry seasoning and rosemary. Mix well. Add salt and pepper to taste. Beat egg in a small bowl and add to stuffing. Mix in. Put stuffing into a lightly greased 9 x 13 casserole dish and place in a 350 degree oven. For moist stuffing, cover with foil, for crustier stuffing, leave uncovered Bake until lightly browned or heated through-about 45 minutes to an hour.