delish.

Wow... another recipe? I have been quite the little Asian Rachel Ray these days, wouldn't you say? I was assigned to stuffing for Thanksgiving and decided to go all gourmet on my fam. I'm hoping this recipe is a success. If not, at least it's a hit with my taste buds.

Artichoke Parmesan Sourdough Stuffing

Time: 1 1/2 hours

Serves 12 (makes 10 cups)

What you need:

1 pound mushrooms, rinsed, ends trimmed, and sliced

1 tablespoon butter

2 onions (3/4 lb. total), chopped

1 cup chopped celery

2 tablespoons minced garlic

About 2 cups reduced-sodium chicken broth

1 loaf (1 lb.) sourdough bread, cut into 1/2-in. cubes

2 jars (6 oz. each) marinated artichoke hearts, drained and chopped

1 cup freshly grated parmesan cheese

1 1/2 teaspoons poultry seasoning

1 1/2 tablespoons minced fresh rosemary leaves or 3/4 tsp. crumbled dried rosemary

Salt and freshly ground black pepper

1 large egg

Prep:

1.) In a frying pan over high heat, cook mushrooms, butter, onions, celery, and garlic, stirring often, until vegetables are lightly browned, about 15 minutes. Pour into a large bowl. Add a bit of broth to pan and stir to scrape up browned bits. Add to bowl.

2.) Pour 2 cups broth into bowl and add bread, artichoke hearts, parmesan cheese, poultry seasoning, and rosemary; mix well. Add salt and pepper to taste. Make a well in stuffing. Add egg and beat with a fork to blend; mix egg with stuffing.

3.) Preheat oven to 325° to 350°. Spoon stuffing into a shallow 3-qt. (9 x 13) casserole dish. For moist stuffing, cover with foil; for crusty stuffing, do not cover. Bake until hot or lightly browned, about 50 minutes.

4.) Thoroughly enjoy every fat-free bite! (right...)