Artichoke Parmesan Sourdough Stuffing

By Sunset
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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

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