Wonderful Sourdough bread stuffing

2 ½ loaves sourdough bread, cubed, and toasted in 325° oven for 25 minutes until crisp and golden brown.

5 tablespoons butter

1 large onion, chopped

1 lb mushrooms, chopped

2 cups celery

12 cloves garlic

Sauté in frying pan until vegetables are soft and golden brown, about 25 minutes.

Mix in a Large bowl:

bread cubes

sautéed vegetables

2 jars (6 oz each) marinated artichoke hearts drained and chopped.

1 ½ cups grated Parmesan cheese

1 ½ teaspoon dried rosemary

1 Tablespoon poultry seasoning

¾ teaspoon salt

1/2 teaspoon pepper

2 large eggs beaten

4 cups chicken broth

Mix together. Grease a slow cooker and cook on low for 4 to 5 hours (and no more) stirring every hour.