Yields Makes about 10 cups, 10 to 12 servings

Notes: Up to 1 day ahead, make dressing, put in casserole, cover, and chill.

How to Make It

Step 1
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.

Step 2
2

Trim and discard discolored mushroom stem ends. Slice mushrooms.

Step 3
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.

Step 4
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.

Step 5
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 until hot (at least 150° in center) or lightly browned, about 50 minutes (1 hour if chilled).

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

Directions

Step 1
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.

Step 2
2

Trim and discard discolored mushroom stem ends. Slice mushrooms.

Step 3
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.

Step 4
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.

Step 5
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 until hot (at least 150° in center) or lightly browned, about 50 minutes (1 hour if chilled).

Artichoke-Parmesan Sourdough Dressing