Ingredients
1 loaf (1 pound) sourdough bread, cut into 1-inch cubes1/2 pound sliced fresh mushrooms2 celery ribs, chopped1 medium onion, chopped2 tablespoons butter3 to 4 garlic cloves, minced2 jars (6-1/2 ounces each) marinated artichoke hearts, drained and chopped1/2 cup grated Parmesan cheese1 teaspoon poultry seasoning1 large egg1 can (14-1/2 ounces) chicken broth
Preparation
Place bread cubes in two ungreased 15x10x1-in. baking pans. Bake at 350° for 15 minutes or until lightly browned.
In a large skillet, saute the mushrooms, celery and onion in butter until tender. Add garlic; cook 1 minute longer. Stir in the artichokes, cheese and poultry seasoning. Transfer to a large bowl; stir in bread cubes.
In a small bowl, whisk egg and broth until blended. Pour over bread mixture and mix well.
Transfer to a greased 3-qt. baking dish (dish will be full). Cover and bake at 350° for 30 minutes. Uncover; bake 5-15 minutes longer or until a thermometer reads 165°.
