Artichoke Sourdough Stuffing
1 pound mushrooms, rinsed, ends trimmed and sliced (I like a mix between white button and crimini) 1 tablespoon butter (I use Earth Balance vegan butter) 2 onions (3/4 lb total), chopped 2 tablespoons minced garlic About 2 cups reduced-sodium organic vegetable 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 1/2 tspns poultry seasoning 1 1/2 tablespoons minced fresh rosemary leaves or 3/4 tsp. crumbled dried rosemary Salt and freshly ground black pepper Preparation: 1. In a 12-in. 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, poultry seasoning, and rosemary; mix well. Add salt and pepper to taste. 3. Preheat oven to 325° to 350°. Spoon stuffing into a shallow 3-qt. (9- by 13-in.) casserole. For moist stuffing, cover with foil; for crusty stuffing, do not cover. Bake until hot (at least 150° in center) or lightly browned, about 50 minutes. Make ahead: Up to 1 day ahead, make stuffing, put in casserole, cover, and chill. Allow about 1 hour to bake.
This incredible recipe is adapted from a Sunset Magazine recipe. One of their most requested recipes of all times.