Instructions: Spread bread cubes in a single layer in 2 pans, each 10 by 15 inches. Bake in a 350 degree oven until toasted golden brown, about 25 minutes. Turn cubes over with a wide spatula occasionally. After 15 minutes, switch pan positions.

Trim and discard discolored mushroom stem ends. Slice mushrooms.

In a 10- to 12-inch 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 broth to pan and stir to scrape browned bits free. Add to bowl.

Pour 2 cups broth into bowl and add toasted bread, artichoke hearts, cheese, poultry seasoning, and rosemary; mix well. Add salt and pepper to taste. Make a well in dressing, add egg, beat with a fork to blend, then mix egg with dressing.

Spoon into a shallow 3-quart (9- by 13-inch) casserole. For moist dressing, cover with foil; for crusty dressing, do not cover. Bake in a 325 to 350 degree oven until hot (at least 150 degrees in center) or lightly browned, about 50 minutes (1 hour if chilled).

This recipe yields about 10 cups; 10 to 12 servings.

Comments: Up to 1 day ahead, make dressing, put in casserole, cover, and chill.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.