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Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 18 |
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Ingredients:
1 1-pound loaf(s) sourdough bread, cut into 1-inch cubes |
1/2 pound(s) sliced fresh mushrooms |
2 celery ribs, chopped |
1 medium onion, chopped |
1 tablespoon(s) butter |
3 to 4 garlic cloves, minced |
1 6 1/2-ounce jar(s) marinated artichoke hearts, drained and chopped |
1/2 cup(s) grated parmesan cheese |
1 teaspoon(s) poultry seasoning |
1 egg |
1 14 1/2-ounce can(s) chicken broth |
Directions:
1. • Place bread cubes in two ungreased 15-in. x 10-in. x 1-in. baking pans. Bake at 350° for 15 minutes or until lightly browned.
2. • In a large skillet, saute the mushrooms, celery and onion in butter until tender. Add garlic; cook 1 minute longer. Stir in the artichokes, cheese and poultry seasoning. Transfer to a large bowl; stir in bread cubes.
3. • In a small bowl, whisk egg and broth until blended. Pour over bread mixture and mix well.
4. • Transfer to a greased 3-qt. baking dish (dish will be full). Cover and bake at 350° for 30 minutes. Uncover; bake 5-15 minutes longer or until a thermometer reads 160°. Yield: 14 cups.
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