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

  1. Spread bread cubes in a single layer in 2 pans, each 10 by 15 inches. Bake in a 350° oven until toasted golden brown, about 25 minutes. Turn cubes over with a wide spatula occasionally. After 15 minutes, switch pan positions.
  2. Trim and discard discolored mushroom stem ends. Slice mushrooms.
  3. 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.
  4. 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.
  5. 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 325° to 350° oven (use temperature turkey requires; see chart, ""Turkey"") until hot (at least 150° 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.