Artichoke-Parmesan Sourdough Dressing

By Sunset
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1 loaf (1 lb.) sourdough bread, cut into 1/2-inch cubes

1 pound mushrooms, rinsed

1 tablespoon butter or margarine

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

1 cup chopped celery

2 tablespoons minced garlic

About 2 cups fat-skimmed chicken broth

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

1/2 cup grated Parmesan cheese

1 1/2 teaspoons poultry seasoning

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

Salt and pepper

1 large egg

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