Marching to a different drum/dressing-wise

I'm sure we all have our favorite stuffings but isn't it fun to mix it up once in a while?  I think so.  Thanks to Sally, who has always shared terrific recipes.  This was originally published in Sunset Magazine, November 2008.  Since we'll be cooking several birds, this will be a fun addition to the mix!

Artichoke Parmesan Sourdough Stuffing

Ingredients:

• 2 pounds sourdough bread, cut into 3/4 to 1 inch squares (about 2 loaves, 8 quarts total)
• 3 tablespoons butter
• 2 large onions, chopped (about 1 1/4 lbs. total)
• 1 pound mushrooms, rinsed & sliced
• 2 cups chopped celery 
• 1/4 cup minced garlic (about 12 cloves)
• 3 1/2 cups regular strength chicken broth
• 4 (6 ounce) jars marinated artichoke hearts (drained)
• 1 cup grated parmesan cheese
• 1 tablespoon poultry seasoning
• 1 tablespoon minced fresh rosemary or 1 1/2 teaspoons dried rosemary
• 3/4 teaspoon salt
• 3/4 teaspoon pepper
• 2 large eggs (beaten)

Prep Time: 35 minutes

Total Time: 1 1/2 hours

Directions:

1. Spread bread cubes in a single layer on a 12 X 15 inch baking sheet.
2. Toast in a 350 degree oven until very crisp and golden brown, about 25 min.
3. Shake cubes after 15 min. and switch pan positions.  If making ahead, cool cubes and store in airtight container for up to 2 days.
4. In a 12 inch frying pan or 6-8 quart pan, melt butter over med. heat; add onions, mushrooms, celery, and garlic.
5. Cook, stirring often, until veggies are soft and tinged golden brown, about 25 min.
6. To release brown bits from the bottom of the pan add 1/2 cup broth; using a wooden spoon, scrape all brown bits from the pan bottom.
7.  In a large bowl, mix veggies, bread, artichoke hearts, cheese, poultry season, rosemary & salt and pepper.
8. Whisk together remaining broth and eggs, and pour over veggie bread mixture; stir until ingredients are well coated.
9. Use to stuff turkey or bake stuffing in a 4 1/2 to 5 qt. baking dish in a 350 degree oven for 30 min covered, then uncover and cook another 20 min.