Artichoke-Parmesan Sourdough Dressing Recipe

Name: Artichoke-Parmesan Sourdough Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 loaf (1 lb.) sourdough bread, cut into 1/2-inch cubes; 1 pound mushrooms, rinsed; 1 tablespoon butter or margarine; 2 onions (about 3/4 lb. total), peeled and chopped; 1 cup chopped celery; 2 tablespoons minced garlic; About 2 cups fat-skimmed chicken broth; 2 jars (6 oz. each) 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

Servings: persons

1 loaf (1 lb.) sourdough bread, cut into 1/2-inch cubes
1 pound mushrooms, rinsed
1 tablespoon butter or margarine
2 onions (about 3/4 lb. total), peeled and chopped
1 cup chopped celery
2 tablespoons minced garlic
About 2 cups fat-skimmed chicken broth
2 jars (6 oz. each) 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

1
Preparation
2
1. Spread bread cubes in a single layer in 2 pans, each 10 by 15 inches. Bake in a 350u00b0 oven until toasted golden brown, about 25 minutes. Turn cubes over with a wide spatula occasionally. After 15 minutes, switch pan positions.
3
2. Trim and discard discolored mushroom stem ends. Slice mushrooms.
4
3. 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.
5
4. 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.
6
5. 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 325u00b0 to 350u00b0 oven until hot (at least 150u00b0 in center) or lightly browned, about 50 minutes (1 hour if chilled).

188

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 loaf (1 lb.) sourdough bread, cut into 1/2-inch cubes, 1 pound mushrooms, rinsed, 1 tablespoon butter or margarine, 2 onions (about 3/4 lb. total), peeled and chopped, and more.

Yes, Artichoke-Parmesan Sourdough Dressing falls under the Vegetarian category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Artichoke-Parmesan Sourdough Dressing

How did you like this recipe?

Frequently Asked Questions