| 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.
A Message from our Provider:
“Even in a \”New Age\”, God’s truth is crystal clear”