Artichoke-parmesan Sourdough Dressing Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
1: Loaf, (1 lb) sourdough bread, cut into 1/2-inch cubes
1 lbs: Mushrooms, rinsed
1 tbsp: Butter or margarine,
2: Onions, (about 3/4 lb total), peeled and chopped
1 cup: Celery, chopped
2 tbsp: Minced garlic,
2 cup: Fat-skimmed chicken broth,
2: Jars, (6 oz each) marinated artichoke hearts, drained
1/2 cup: Grated parmesan cheese,
1 1/2 tsp: Poultry seasoning,
1 1/2 tbsp: Minced fresh rosemary leaves or 3/4 teaspoon crumbled dried rosemary,
Salt,
Pepper,
1 large: Egg,
Directions:
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 on Nov 1,
1998, converted by MM_Buster v2.0l.
Source from luhu.jp
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
1998, converted by MM_Buster v2.0l.
Source from luhu.jp
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