Artichoke-parmesan Sourdough Dressing
| 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 | T | Butter or margarine |
| 2 | Onions, about 3/4 lb | |
| total peeled and | ||
| chopped | ||
| 1 | c | Celery, chopped |
| 2 | T | 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 | t | Poultry seasoning |
| 1 1/2 | T | Minced fresh rosemary leaves |
| or 3/4 teaspoon crumbled | ||
| dried rosemary | ||
| Salt | ||
| Pepper | ||
| 1 | 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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Nutrition (calculated from recipe ingredients)
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Calories: 1021
Calories From Fat: 339
Total Fat: 38.5g
Cholesterol: 231.7mg
Sodium: 3931.9mg
Potassium: 5001.4mg
Carbohydrates: 114.5g
Fiber: 43.9g
Sugar: 25g
Protein: 78.3g