|Recipe Name:||Artichoke-parmesan Sourdough Dressing||Submitted by:||Administrator|
|Number of Servings:||1|
1 Loaf, 1 lb sourdough
bread cut into 1/2-inch
1 Pound(s) Mushrooms, rinsed
1 Tablespoon(s) Butter or margarine
2 Onions, about 3/4 lb
total peeled and
1 Cup(s) Celery, chopped
2 Tablespoon(s) Minced garlic
2 Cup(s) Fat-skimmed chicken broth
2 Jars, 6 oz each marinated
artichoke hearts drained
1/2 Cup(s) Grated parmesan cheese
1 1/2 Teaspoon(s) Poultry seasoning
1 1/2 Tablespoon(s) Minced fresh rosemary leaves
or 3/4 teaspoon crumbled
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 <firstname.lastname@example.org> on
Nov 1, 1998, converted by MM_Buster v2.0l.
Nutrition (calculated from recipe ingredients)
Calories From Fat: 339
Total Fat: 38.5g