1 loaf (1 pound) sourdough bread, cut into 1-inch cubes
1/2 pound sliced fresh mushrooms
2 celery ribs, chopped
1 medium onion, chopped
2 tablespoons butter
3 to 4 garlic cloves, minced
2 jars (6-1/2 ounces each) marinated artichoke hearts, drained and chopped
1/2 cup grated Parmesan cheese
1 teaspoon poultry seasoning
1 egg
1 can (14-1/2 ounces) chicken broth

1 loaf (1 pound) sourdough bread, cut into 1-inch cubes 1/2 pound sliced fresh mushrooms 2 celery ribs, chopped 1 medium onion, chopped 2 tablespoons butter 3 to 4 garlic cloves, minced 2 jars (6-1/2 ounces each) marinated artichoke hearts, drained and chopped 1/2 cup grated Parmesan cheese 1 teaspoon poultry seasoning 1 egg 1 can (14-1/2 ounces) chicken broth

Place bread cubes in two ungreased 15-in. x 10-in. x 1-in. baking pans. Bake at 350° for 15 minutes or until lightly browned.

In a large skillet, saute the mushrooms, celery and onion in butter until tender. Add garlic; cook 1 minute longer. Stir in the artichokes, cheese and poultry seasoning. Transfer to a large bowl; stir in bread cubes.

In a small bowl, whisk egg and broth until blended. Pour over bread mixture and mix well.

Transfer to a greased 3-qt. baking dish (dish will be full). Cover and bake at 350° for 30 minutes. Uncover; bake 5-15 minutes longer or until a thermometer reads 160°. Yield: 14 cups.