For this implicit faith and total resignation of ourselves to the adorable Providence of God, willing nothing but what he wills, and because he wills it, is a state of mind whose excellency I cannot represent to you; it...makes our weakness as serviceable to us as our strength... Let me, therefore, entreat you to put on this temper; to lay hold of it with all your might; to make everything you hear or see or find in yourself, the world, religion, or Providence, so many fresh occasions of committing yourself to God by a faith without any bounds, a resignation without any reserve.

William Law

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy, Eggs	Jewish		1	Servings

INGREDIENTS

1		Loaf; (1 lb) sourdough bread, cut into 1/2-inch cubes
1	lb	Mushrooms; rinsed
1	tb	Butter or margarine
2		Onions; (about 3/4 lb total), peeled and chopped
1	c	Celery; chopped
2	tb	Minced garlic
2	c	Fat-skimmed chicken broth
2		Jars; (6 oz each) marinated artichoke hearts, drained
1/2	c	Grated parmesan cheese
1 1/2	ts	Poultry seasoning
1 1/2	tb	Minced fresh rosemary leaves or 3/4 teaspoon crumbled dried rosemary
		Salt
		Pepper
1	lg	Egg

INSTRUCTIONS

Source: Sunset Magazine, November 1998, pp 132-134
Yield: 10 cups
Spread bread cubes in a single layer in 2 pans, each 10 by 15 inches. Bake
in a 350F oven until toasted golden brown about 25 minutes. Turn cubes over
with a wide spatula occasionally. After 15 minutes, switch pan positions.
Trim and discard discolored mushroom stem ends. Slice mushrooms.
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.
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.
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 325F to 350F
oven (use temperature turkey requires) until hot (at least 150F in center)
or lightly browned, about 50 minutes (1 hour if chilled).
Posted to JEWISH-FOOD digest by Monica Faber <mfaber@texoma.net> on Nov 1,
1998, converted by MM_Buster v2.0l.

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