Artichoke-Parmesan Sourdough Stuffing
PREP AND COOK TIME: About 11/2 hours
NOTES: Up to 1 day ahead, make dressing, put in casserole, cover, and chill.
MAKES: About 10 cups; 10 to 12 servings
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
11/2 teaspoons poultry seasoning
11/2 tablespoons minced fresh rosemary leaves or 3/4 teaspoon crumbled dried rosemary
Salt and pepper
1 large egg
- Spread bread cubes in a single layer in 2 pans, each 10 by 15 inches. Bake in a 350Ã‚Â° 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 325Ã‚Â° to 350Ã‚Â° oven (use temperature turkey requires; see chart, ""Turkey"") until hot (at least 150Ã‚Â° in center) or lightly browned, about 50 minutes (1 hour if chilled).
Per serving: 190 cal., 28% (53 cal.) from fat; 8.5 g protein; 5.9 g fat (1.9 g sat.); 27 g carbo (3.3 g fiber); 477 mg sodium; 23 mg chol.