Artichoke-Parmesan Sourdough Dressing
| Yield: | 1 Servings |
| Categories: |
| 1 | Loaf; (1 lb) sourdough bread, cut into 1/2-inch cubes | |
| 1 | lb | Mushrooms; rinsed |
| 1 | tb | Butter or margarine |
| 2 | Onions; (about 3/4 lb total), peeled and chopped | |
| 1 | c | Celery; chopped |
| 2 | tb | Minced garlic |
| 2 | c | Fat-skimmed chicken broth |
| 2 | Jars; (6 oz each) marinated artichoke hearts, drained | |
| 1/2 | c | Grated parmesan cheese |
| 1 1/2 | ts | Poultry seasoning |
| 1 1/2 | tb | Minced fresh rosemary leaves or 3/4 teaspoon crumbled dried rosemary |
| Salt | ||
| Pepper | ||
| 1 | lg | Egg |
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