Free Recipe Artichoke-Parmesan Sourdough Dressing

Recipe Type: Free Recipes

Recipe Preparation: bake

Cooking Ingredients for Artichoke-Parmesan Sourdough Dressing Recipe

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

Artichoke-Parmesan Sourdough Dressing Preparation

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@texoma.net> on Nov 1, 1998, converted by MM_Buster v2.0l.

Cooking Temperature:

Recipe Serves: 1

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