Artichoke-Parmesan Sourdough Dressing


Notes: Up to 1 day ahead, make dressing, put in casserole, cover, and chill.

Makes about 10 cups, 10 to 12 servings


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1 loaf (1 lb.) sourdough bread, cut into 1/2-inch cubes
1 pound mushrooms, rinsed
1 tablespoon butter or margarine
2 onions (about 3/4 lb. total), peeled and chopped
1 cup chopped celery
2 tablespoons minced garlic
About 2 cups fat-skimmed chicken broth
2 jars (6 oz. each) marinated artichoke hearts, drained
1/2 cup grated Parmesan cheese
1 1/2 teaspoons poultry seasoning
1 1/2 tablespoons minced fresh rosemary leaves or 3/4 teaspoon crumbled dried rosemary
Salt and pepper
1 large egg


1. Spread bread cubes in a single layer in 2 pans, each 10 by 15 inches. Bake in a 350° oven until toasted golden brown, about 25 minutes. Turn cubes over with a wide spatula occasionally. After 15 minutes, switch pan positions.

2. Trim and discard discolored mushroom stem ends. Slice mushrooms.

3. In a 10- to 12-inch frying pan over high heat, combine butter, mushrooms, onions, celery, and garlic. Stir often until vegetables are lightly browned, about 15 minutes. Pour into a large bowl. Add a little broth to pan and stir to scrape browned bits free. Add to bowl.

4. Pour 2 cups broth into bowl and add toasted bread, artichoke hearts, cheese, poultry seasoning, and rosemary; mix well. Add salt and pepper to taste. Make a well in dressing, add egg, beat with a fork to blend, then mix egg with dressing.

5. Spoon into a shallow 3-quart (9- by 13-in.) casserole. For moist dressing, cover with foil; for crusty dressing, do not cover. Bake in a 325° to 350° oven until hot (at least 150° in center) or lightly browned, about 50 minutes (1 hour if chilled).

Created date

October 2003

Nutritional Information

Calories 190
Caloriesfromfat 28 %
Protein 8.5 g
Fat 5.9 g
Satfat 1.9 g
Carbohydrate 27 g
Fiber 3.3 g
Sodium 477 mg
Cholesterol 23 mg