Artichoke Parmesan Sourdough Stuffing

By bakers_delight85

Ingredients

• 3 * 3 Tablespoons Butter
• 1 * 1 pound Mushrooms, Rinsed And Sliced
• 2 * 2 whole Onions, Chopped
• 1 * 1 cup Celery, Chopped
• 2 * 2 Tablespoons Garlic, Minced
• 2 * 2 cups Chicken Broth
• 1 * 1 loaf (1 Pound Loaf) Sourdough Bread, Cut Into 1/2-inch Cubes
• 2 * 2 jars (6 Ounces Each) Marinated Artichoke Hearts, Drained And Chopped
• 1 * 1 cup Parmesan Cheese, Grated
• 1 * 1-½ teaspoon Poultry Seasoning
• 1 * 1 Tablespoon Fresh Rosemary, Minced (or 3/4 Teaspoons Dried)
• 1 * 1 whole Egg Beaten

Details

Servings 12
Adapted from thepioneerwoman.com

Preparation

Step 1

In a large skillet melt butter and saute mushrooms, onions, celery and garlic, stirring often, until 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.

Pour rest of broth into the bowl and add bread, artichokes, parmesan, poultry seasoning, and rosemary. Mix well. Add salt and pepper to taste. Add egg and mix with stuffing.

Preheat oven to 350 degrees. Place stuffing into a 9 x 13 casserole. For moist stuffing, cover with foil. For crusty stuffing, do not cover. Bake until hot and lightly browned, about 50 minutes.

Make ahead: Up to 1 day ahead, make stuffing, put in casserole, cover, and chill. Allow about 1 hour to bake.