I think this was my new favorite recipe this year, everyone else loved it too. I think it will probably be the stuffing from now on for Thanksgiving and Christmas. It comes from a blog called “Our Best Bites”.
1 pound mushrooms, cleaned, ends trimmed and sliced or chopped (I hate mushrooms so I left these out)
1 tablespoon butter
2 onions, (3/4 pound total), chopped
1 cup diced celery (since I left out the mushrooms I added more celery)
2 tablespoons minced garlic
2 – 2 1/2 cups chicken broth
1 (1 pound) loaf sourdough bread, cut into 1/2″ cubes
2 (6 oz each) jars marinated artichoke hearts, drained and chopped
1 cup grated Parmesan cheese
1 1/2 teaspoons poultry seasoning
1 1/2 tablespoons minced fresh Rosemary leaves or 3/4 teaspoon dried
salt and pepper
1 egg, lightly beaten
1 Cook mushrooms, butter, onions, celery and garlic over high heat, stirring often, until vegetables are tender and lightly browned, about 10 minutes. Pour into large bowl. Pour 2 cups broth in bowl and add bread, artichokes, Parmesan, seasoning and Rosemary and mix well. Add salt and pepper and more broth if desired then add beaten egg and mix into stuffing.
2 Preheat oven to 350. Spoon stuffing into 9 x 13″ pan. For moister stuffing, cover with foil and for crusty stuffing, leave uncovered. Bake until hot or lightly browned, about 50 minutes.