Artichoke-Parmesan Sourdough Dressing

Ingredients

  • 1 loaf (1 lb.) sourdough bread, cut into 1/2-inch cubes
  • 1 pound mushrooms, rinsed
  • 1 tablespoon butter or margarine
  • 2 onions (about 3/4 lb. total), peeled and chopped
  • 1 cup chopped celery
  • 2 tablespoons minced garlic
  • About 2 cups fat-skimmed chicken broth
  • 2 jars (6 oz. each) marinated artichoke hearts, drained
  • 1/2 cup grated Parmesan cheese
  • 1 1/2 teaspoons poultry seasoning
  • 1 1/2 tablespoons minced fresh rosemary leaves or 3/4 teaspoon crumbled dried rosemary
  • Salt and pepper
  • 1 large egg

Description

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