Artichoke Parmesan Sourdough Stuffing

Ingredients

  • 1 pound mushrooms, rinsed, ends trimmed, and sliced
  • 1 tablespoon butter
  • 2 onions (3/4 lb. total), chopped
  • 1 cup chopped celery
  • 2 tablespoons minced garlic
  • About 2 cups reduced-sodium chicken broth
  • 1 loaf (1 lb.) sourdough bread, cut into 1/2-in. cubes
  • 2 jars (6 oz. each) marinated artichoke hearts, drained and chopped
  • 1 cup freshly grated parmesan cheese
  • 1 1/2 teaspoons poultry seasoning
  • 1 1/2 tablespoons minced fresh rosemary leaves or 3/4 tsp. crumbled dried rosemary
  • Salt and freshly ground black pepper
  • 1 large egg

Description

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