1 pound mushrooms, rinsed, ends trimmed, and sliced
1 tbsp butter
2 onions (3/4 lb. total), chopped
1 c chopped celery
2 tbsp minced garlic
About 2 c reduced-sodium chicken broth
1 loaf (1 lb) sourdough bread, cut into 1/2-in. cubes
2 jars (6 oz. each) marinated artichoke hearts, drained and chopped
1 c freshly grated parmesan cheese
1 1/2 tsp poultry seasoning
1 1/2 tbsp minced fresh rosemary leaves or
3/4 tsp crumbled dried rosemary
salt & freshly ground black pepper
1 large egg
1. In a 12-in. frying pan over high heat, cook mushrooms, butter, onions, celery, and garlic, stirring often, until vegetables are lightly browned, about 15 minutes. Pour into a large bowl. Add a bit of broth to pan & stir to scrape up browned bits. Add to bowl.
2. Pour 2 cups broth into bowl & add bread, artichoke hearts, parmesan, poultry seasoning, and rosemary; mix well. Add salt & pepper to taste. Make a well in stuffing. Add egg & beat with a fork to blend; mix egg with stuffing.
3. Preheat oven to 325º to 350º (use temperature turkey requires; see Note below). Spoon stuffing into a shallow 3-qt. (9- by 13-in.) casserole. For moist stuffing, cover with foil; for crusty stuffing, do not cover. Bake until hot (at least 150º in center) or lightly browned, about 50 minutes.
Make ahead: Up to 1 day ahead, make stuffing, put in casserole, cover, and chill. Allow about 1 hour to bake.
Note: For turkeys 10-13 lbs., oven/bbq temperature should be 350º; for turkeys 14 lbs. and over, oven/bbq temperature should be 325º.