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.