The Very Best Stuffing Ever

Enough said.

1 loaf (1 lb) sourdough bread, cut into 1/2 inch cubes
1 lb mushrooms
1 Tablespoon butter
2 onions, chopped
1 cup celery, chopped
2 Tablespoons garlic, minced
2 cups chicken broth
2 6 oz. jars marinated artichoke hearts, drained
1/2 cup grated parmesan cheese
1 1/2 teaspoons poultry seasoning
1 1/2 Tablespoons minced fresh rosemary, or 3/4 teaspoon dried (crumbled)
salt and pepper
1 large egg

1. Spread bread cubes in a single layer in two pans (10x15 works). Bake in a 350 degree oven until toasted golden brown--about 25 minutes. Turn cubes over occasionally. Rotate pans for even browning.
2. Trim and discard colored mushrooms, wash and slice.
3. In a 10 or 12 inch frying pan over high heat, combine butter, mushrooms, onions, celery, and garlic. Stir often until light brown (about 15 minutes). Pour into a large bowl. Add a little broth to the frying pan and stir to scrape browned bits. Add to the bow.
4. Pour 2 cups of broth into bowl and add bread, artichoke hearts, cheese, seasoning, and rosemary. Mix well.
5. Add salt and pepper to taste.
6. Make a well, add egg and break with fork to blend, then mix with stuffing.
7. Spoon into shallow 3 quart (9x13) casserole dish. For moist stuffing, cover with foil. For crusty stuffing, do not cover. Bake at 325-350 degrees until hot (150 degrees in center, for egg to be cooked) or lightly browned--about 50 minutes.