SUNSET MAGAZINE ARTICHOKE PARMESAN STUFFING

SUNSET MAGAZINE ARTICHOKE PARMESAN STUFFING image

Yield 12 people

Number Of Ingredients 13

Serves 12 (makes 10 cups)
1 lb. mushrooms -rinsed, ends trimmed, and sliced
1 tbsp. butter
2 onions, chopped
2 tbsp. minced garlic
2 cups reduced sodium broth (chicken)
1 loaf sourdough bread (1 lb.) cut into ½-inch cubes
2 jars marinated artichoke hearts (6 oz). drained and chopped
1 cup freshly grated parmesan cheese
1 ½ tsp. poultry seasoning
1 ½ tbsp. minced fresh rosemary
salt and black pepper
1 large egg

Steps:

1. in 12-inc fry pan, sautee and cook mushrooms, butter, onions, celery and garlic, stirring often until slightly browned 15 minutes. Pour into large bowl, add a bit of broth to pan and stir to scrape up browned bits. Add to bowl. 2. Pour 2 cups broth into bowl and add bread, artichoke hearts, parmesan, poultry seasoning, rosemary - mix well. Add salt and pepper. Make a well in the stuffing. Add egg and beat with a fork to blend - mix egg with stuffing. 3. Preheat oven to 325-3350. Spoon stuffing into a shallow 3 1t. casserole (9x13). For moist stuffing cover with foil. For crusty stuffing, do not cover. Bake until hot (at least 150 degrees in center) or lightly browned, about 50 minutes. Make ahead and reheat.