Artichoke parmesan sourdough stuffing

Debbie gave me this recipe. 'nuf said! Honestly... don't put it in the bird! I believe this originated in Sunset magazine (Nov 2008). I made it last year for my fabulous husband's parents when they joined us for dinner. It was delish! serves 12 (makes 10 C) Time 1 1/2 hours

Ingredients:

1Lb mushrooms, rinsed, ends trimmed, and sliced
1 Tbsp butter
2 onions (3/4 lb. total), chopped
1 C chopped celery
2 Tbsp minced garlic (fresh)
About 2 C reduced-sodium chicken broth
1 loaf (1lb) sourdough bread, cut into 1/2-in cubes
2 jars (6 oz each) marinated artichoke hearts, drained and chopped
1 C freshly grated Parmesan cheese
1 1/2 tsp poultry seasoning
1 1/2 Tbsp. minced fresh rosemary leaves or 3/4 tsp crumbled dried rosemary
salt and freshly ground black pepper
1 lg egg

Steps to Prepare:

1) In a 12-in frying pan over high heat, cook mushrooms, butter, onions, celery, and garlic, stirring often, until vegetables are lightly browned, about 15 min. Pour into a large bow. Add a bit of broth to pan and stir to scrape up browned bits. Add to bowl.

2) pour 2 C broth into bowl and add bread, artichoke hearts, and Parmesan, poultry seasoning, and rosemary; mix well. Add salt and pepper to taste. Make a well in stuffing. Add egg and beat with a fork to blend; mix egg with stuffing.

3) Preheat oven to 325 degrees to 350 degrees. Spoon stuffing into a shallow 3 qrt (0x13 dish) casserole. For moist stuffing, cover with foil; for crusty stuffing,k do not cover. Bake until hot or lightly browned, about 50 min.

Make ahead: up to 1 day ahead, make stuffing, put in casserole, cover, and chill. Allow about 1 hour to bake.