Artichoke-parmesan sourdough dressing

1 Servings

Ingredients

Quantity Ingredient
1 Loaf; (1 lb) sourdough bread, cut into 1/2-inch cubes
1 pounds Mushrooms; rinsed
1 tablespoon Butter or margarine
2 Onions; (about 3/4 lb total), peeled and chopped
1 cup Celery; chopped
2 tablespoons Minced garlic
2 cups Fat-skimmed chicken broth
2 Jars; (6 oz each) marinated artichoke hearts, drained
½ cup Grated parmesan cheese
1½ teaspoon Poultry seasoning
1½ tablespoon Minced fresh rosemary leaves or 3/4 teaspoon crumbled dried rosemary
Salt
Pepper
1 large Egg

Directions

Source: Sunset Magazine, November 1998, pp 132-134 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 12-inch 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 3-quart (9- by 13-in) 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 JEWISH-FOOD digest by Monica Faber <mfaber@...> on Nov 1, 1998, converted by MM_Buster v2.0l.

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