Nemie's Artichoke Parmesan Sourdough Stuffing

Total Time: 1 hr 25 mins Preparation Time: 35 mins Cook Time: 50 mins

Ingredients

• Servings: 12
• 2 lbs sourdough bread, cut into 3/4 to 1 inch squares (about 2 loaves, 8 quarts total)
• 3 tablespoons butter or 3 tablespoons margarine
• 2 large onions, chopped (about 1 1/4 lbs. total)
• 1 lb mushroom, rinsed & sliced
• 2 cups chopped celery
• 1/4 cup minced garlic (about 12 cloves)
• 3 1/2 cups regular strength chicken broth
• 4 (6 ounce) jars marinated artichoke hearts (drained)
• 1 cup grated parmesan cheese
• 1 tablespoon poultry seasoning
• 1 tablespoon minced fresh rosemary or 1 1/2 teaspoons dried rosemary
• 3/4 teaspoon salt
• 3/4 teaspoon pepper
• 2 large eggs (beaten)

Recipe

• 1 spread bread cubes in a single layer on a 12 x 15 inch baking sheet.
• 2 toast in a 350 degree oven until very crisp and golden brown, about 25 min.
• 3 shake cubes after 15 min.
• 4 and switch pan positions.
• 5 (if making ahead, cool cubes and store in airtight container for up to 2 days).
• 6 in a 12 inch frying pan or 6-8 quart pan, melt butter over med.
• 7 heat; add onions, mushrooms, celery, and garlic.
• 8 cook, stirring often, until veggies are soft and tinged golden brown, about 25 min.
• 9 to release brown bits from the bottom of the pan add 1/2 cup broth; using a wooden spoon, scrape all brown bits from the pan bottom.
• 10 in a large bowl, mix veggies, bread, artichoke hearts, cheese, poultry season, rosemary& salt and pepper.
• 11 whisk together remaining broth and eggs, and pour over veggie bread mixture; stir until ingredients are well coated.
• 12 use to stuff turkey or bake stuffing in a 4 1/2 to 5 qt.
• 13 baking dish in a 350 degree oven for 30 min covered, then uncover and cook another 20 min.
• 14 makes 12-16 servings.