Artichoke Parmesan Sourdough Stuffing

Adapted from Sunset Magazine

Yield: Serves 12 (makes 10 cups)

Ingredients

• 1  pound  crimini mushrooms, rinsed, ends trimmed, and sliced
• 2  tablespoons  butter
• 2  onions (3/4 lb. total), chopped
• 1  cup  chopped celery
• 3  tablespoons  minced garlic
• About 2 cups  chicken broth
• 1  loaf (1 lb.) sourdough bread, cut into 1/2-in. cubes, lightly toast in oven
• 2  jars (6 oz. each) marinated artichoke hearts, drained and chopped (I would use frozen artichoke hearts if you can't find fresh and then you wouldn't get all the generic "marinade" of the jarred variety - chop to size found in jars)
• 1 1/4  cup  freshly grated parmesan cheese
• 1/8 cup fresh poultry seasoning-herbs
• 1 1/2  tablespoons  minced fresh rosemary leaves  
• Salt and freshly ground black pepper
• 1  large egg

Preparation

1. Place bread on baking sheet and lightly toast in the oven at 425 for 8-10 minutes until lightly toasted. In a 12-in. frying pan over medium heat, cook mushrooms, butter, onions, celery, and garlic, stirring often, until vegetables are lightly browned, about 15 minutes. Pour into a 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, and rosemary; mix well. Add salt and pepper to taste. Make a well in stuffing. Add egg and beat with a fork to blend; mix egg with stuffing.

3. Preheat oven to 325° to 350°  Spoon stuffing into a buttered shallow 3-qt. (9- by 13-in.) casserole. For moist stuffing, cover with foil; and bake for 40 minutes.  Remove foil and bake an additional 10 minutes to make the top a little crusty.