Artichoke-Parmesan Sourdough Dressing

This is my favorite Thanksgiving Dressing:

Artichoke-Parmesan Sourdough Dressing from Sunset Magazine

1 loaf (1 Lb.) sourdough bread, cut into 1/2 inch cubes

1 pound mushrooms, rinsed

1 tablespoon butter

2 onions, (about 3/4 lb. total), peeled and chopped

1 cup chopped celery

2 tablespoons minced garlic

2 cups fat-skimmed chicken broth

12 oz. 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

Spread bread cubes in a single layer in 2 pans, each 10-15 inces.  Bake at 350 degrees 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 10-12 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 an 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 (9-13 in) casserole.  For moist dressing, cover with foil; crusty dressin, do not cover.  Bake in a 325 degree oven until hot, lightly browned, about 50 minutes.