Artichoke-Parmesan Sourdough Dressing

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

This recipe goes with Best Ever Roasted or Barbecued Turkey, Spice-rubbed Roast Turkey

Yield: Makes about 10 cups, 10 to 12 servings
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 190
  • Calories from fat: 28%
  • Protein: 8.5g
  • Fat: 5.9g
  • Saturated fat: 1.9g
  • Carbohydrate: 27g
  • Fiber: 3.3g
  • Sodium: 477mg
  • Cholesterol: 23mg

Ingredients

  • 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

Preparation

  1. 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. 2. Trim and discard discolored mushroom stem ends. Slice mushrooms.
  3. 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. 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. 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).
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