1 Loaf sourdough bread, cut into 1\/2 inch cubes
\n1 lb. Mushrooms, rinsed
\n1 T. Butter or margarine
\n2 Onions (about 3\/4 lb. total), peeled and chopped
\n1 C. Chopped celery
\n2 T. Minced garlic
\nAbout 2 C. fat-skimmed chicken broth
\n2 jars Marinated artichoke hearts, drained
\n1\/2 C. Grated Parmesan Cheese
\n1 1\/2 tsp. Poultry Seasoning
\n1 1\/2 T. minced Fresh Rosemary leaves or 3\/4 tsp. Crumbled Dried Rosemary
\nSalt and Pepper
\n1 Large Egg<\/p>\n
Spread bread cubes in a single layer in 2 pans. bake in 350 degree oven until toast golden brown, Turn cubes occasionally. After 15 minutes, switch pan positions. Trim and slice mushrooms In a 10-12 inch frying pan over high heat, combine butter, mushrooms, onions, celery and garlic. Stir often until vegetables are lightly browned. Pour into bowl. Add a little chicken broth to pan and scrape browned bits free. Pour 2 C. broth into bowl and add toasted bread, artichokes, cheese, poultry seasoning and rosemary; mix well. Add salt and pepper to taste. Make a well in dressing and add egg. Beat with a fork to blend, then mix egg with dressing. Spoon into shallow 3-quart casserole. For moist dressing cover with foil. Bake in a 325 degree oven until hot or lightly browned, about 50 minutes.<\/p>\n","protected":false},"excerpt":{"rendered":"
1 Loaf sourdough bread, cut into 1\/2 inch cubes 1 lb. Mushrooms, rinsed 1 T. Butter or margarine 2 Onions (about 3\/4 lb. total), peeled and chopped 1 C. Chopped celery 2 T. Minced garlic About 2 C. fat-skimmed chicken broth 2 jars Marinated artichoke hearts, drained 1\/2 C. Grated Parmesan Cheese 1 1\/2 tsp. Poultry Seasoning 1 1\/2 T. minced Fresh Rosemary leaves or 3\/4 tsp. Crumbled Dried Rosemary Salt and Pepper 1 Large Egg Spread bread cubes in…<\/p>\n