Ingredients: |
Ingredients: 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
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Directions: |
Directions: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. |