Artichoke Parmesan Sourdough Stuffing

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This comes from sunset magazine most requested thanksgiving recipes, created by leslie parsons in 1994. Up to 1 day ahead, make stuffing, put in casserole, cover and chill. Allow about 1 hour to bake.

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Steps

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In a frying pan cook mushrooms , butter , onions , celery , oil and garlic until vegetables are lightly browned , pour in a large bowl.

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Add a bit of broth to pan and stir to scrape up browned bits , add to bowl.

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Pour 2 cups broth into bowl and add bread , artichoke hearts , parmesan , poultry seasoning and rosemary.

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Mix well , add salt and pepper to taste.

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Make a well in stuffing , add beaten egg , stir to combine.

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Spoon stuffing into a shallow 9x13 pan bake at 325-350 degrees about 50 minute until lightly browned.

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For moist stuffing cover , for crudsty stuffing do not cover.

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Ingredients

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mushroom, butter, olive oil, onions, celery, garlic, chicken broth, sourdough bread, marinated artichoke hearts, parmesan cheese, poultry seasoning, dried rosemary, salt and pepper, egg