Artichoke Parmesan Sourdough Stuffing

***I made this dish for Thanksgiving with the Harveys (which was actually at the Ferriera's) in 2011 and it was a hit! Tony Ferriera called it the best stuffing he'd ever had! It takes quite a bit of work to make but since it's such a family favorite, it's worth all the time it takes. :) ***


Artichoke Parmesan Sourdough Stuffing

Recipe by Leslie Jo Parsons via Sunset Magazine

Serves 12, makes approx. 10 cups

1 pound mushrooms, cleaned, ends trimmed and sliced or chopped
1 tablespoon butter
2 onions (3/4 lb total), chopped
1 cup diced celery
2 tablespoons minced garlic
2-2 1/2 cups chicken broth
1 loaf (1 lb) sourdough bread, cut into 1/2 inch cubes
2 jars (6 oz each) marinated artichoke hearts, drained and chopped
1 C freshly grated parmesan cheese
1 1/2 teaspoons poultry seasoning
1 1/2 tablespoons minced fresh rosemary leaves or 3/4 tsp dried
salt and freshly ground black pepper
1 large egg, lightly beaten.

*If desired, first toast chopped bread in a 400 degree oven until lightly toasted, about 10 minutes.

In a 12-in. frying pan over high heat, cook mushrooms, butter, onions, celery, and garlic, stirring often, until vegetables are tender and lightly browned, about 10 minutes. Pour into a large bowl. Add a bit of broth to pan (a few tablespoons) and stir to scrape up browned bits. Add to bowl.

Pour 2 cups broth into bowl and add bread, artichoke hearts, parmesan, poultry seasoning, and rosemary; mix well. Add salt and pepper to taste.  (If you need to add a little more broth at this point, go for it.  I added a bit more because I wanted my stuffing really moist.)  Add beaten egg and mix into stuffing.

Preheat oven to 325° to 350° (meaning the temperature is flexible if it’s going in the oven at the same time as other things.  If it’s going in alone, bake at 350).  Spoon stuffing into a shallow 3-qt. (9- by 13-in.) casserole pan. For moist stuffing, cover with foil; for crusty stuffing, do not cover. Bake until hot (at least 150° 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.

And not that I support calorie counting on Thanksgiving at ALL, but I do know many people appreciate nutrition facts, and since they’re available, here you go.  (These are per serving, assuming you’re serving 12 and it makes about 10 cups.)
Calories: 195 Protein: 9  Fat: 6.226  Fiber: 2.7 Carbohydrate: 26