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Artichoke-Parmesan Sourdough Dressing Recipe

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This recipe for Artichoke-Parmesan Sourdough Dressing is from The Del Oro Golden Eagle Marching Band Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 load (1 lb.) sourdough bread- cut into 1/2” cubes
1 lb mushrooms, rinsed
1 tbsp butter or margarine
2 onions, peeled and chopped
1 cup chopped celery
2 tbsp minced garlic
2 cups fat skimmed chicken broth
2 jars (6 oz. ea.) marinated artichoke hearts
½ cup parmesan cheese
1 ½ tsp poultry seasoning
1 ½ tbsp minced fresh rosemary or ¾ tsp dried
1 large egg
Salt and pepper
Directions:
Directions:
Spread a single layer of bread cubes in 2 10 x 15 pans. Bake in a 350 degree oven until toasted brown. Turn cubes occasionally. After 15 minutes, switch pan position. Trim and discard mushroom stem. Slice mushrooms in a 10-12” frying pan over high heat, combine butter, mushrooms, onions, celery, and garlic. Stir often until vegetables are lightly browned. Pour into a large bowl. Add a little broth to pan and stir to scrape browned bits free. Add to bowl. Pour 2 cups of broth into bowl, 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 and beat with a fork to blend, then mix egg with dressing. Spoon into a shallow 3-quart casserole. For moist dressing, cover w/ foil. Bake at 350 degrees unitl hot. This recipe is from Sunset Magazine.

 

 

 

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