A favorite of mine and anyone I've tried it on:


Artichoke-Parmesan Sourdough Dressing
Source: Sunset Magazine, November 1998, pp 132-134

1 loaf (1 pound) sourdough bread, cut into 1/2- inch cubes
1 pound mushrooms, rinsed
1 tablespoon butter or margarine
2 onions (about 3/4 pound total), peeled and chopped
1 cup celery, chopped
2 tablespoons minced garlic
2 cups fat-skimmed chicken broth
2 jars (6 ounce 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
pepper
1 large egg


Spread bread cubes in a single layer in 2 pans, each 10 by 15 inches. Bake in a 350 degree Fahrenheit 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 inch) casserole. For moist dressing, cover with foil; for crusty dressing, do not cover. Bake in a 325 to 350 degree F oven (use temperature turkey requires) until hot (at least 150 degrees F in center) or lightly browned, about 50 minutes.

Yield: 10 cups

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