Braden Family Cookbook

Chuck Braden

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 Makes about 10 cups, 10 - 12 servings
 1 loaf (1#) sourdough bread cut into inch cubes
1 pound mushrooms, wiped clean
1 TBSP. butter
2 onions (about 3/4 pound) peeled and chopped
1 cup chopped celery
2 TBSP. minced garlic
about 2 cups fat-skimmed chicken broth
12 oz. marinated artichoke hearts, drained, quartered
cup freshly grated Parmesan cheese
1 TSP. poultry seasoning
1 TBSP. minced fresh rosemary leaves (substitute 3/4 TSP. Crumbled dried rosemary)
Salt & pepper
1 large egg

Spread bread cubes in a single layer in two pans, each about 10 X 15 inches.  Bake in a 350 degree oven until toasted golden brown, about 25 minutes.  Turn cubes over about way through cooking process.  Rotate pans to insure even cooking.

Slice mushrooms.

In a large frying pan over high heat, combine butter, mushrooms, onions, celery, and garlic.  Stir often until vegetables are lightly browned, about 15 minutes.  Pour into a large bowl.  Add a little of the broth to the pan and stir to free any browned bits.  Add to bowl.

Toss together all ingredients except the egg and the broth.  Add up to the two cups of broth and toss again.  Add salt and pepper to taste.  Whip egg and add to dressing mix. 

Spoon into a shallow 3-qt (9- by 13") casserole.  I suggest lightly oiling the dish - use Pam!  For moist dressing, cover with foil; for crusty dressing, do not cover.  Bake in a 325 - 350 oven (usually the same temp your turkey is cooking at!) until lightly browned and at least 150 degrees in the center, about 50 minutes if started at room temperature, (1 hour if chilled).