Amazing Artichoke Stuffing

My brother in law is a really good cook. He would have to be... my sister can barely cook.

He made this stuffing for thanksgiving and it was really really good.

Ingredients
15 cups 1-inch cubes crustless sourdough bread (from two 1-pound loaves or sourdough rolls)
3 tablespoons olive oil
4 cups chopped onions
1 1/2 cups chopped celery
4 large garlic cloves, minced
2 8-ounce packages frozen artichoke hearts, thawed, coarsely chopped
4 teaspoons chopped fresh thyme
2 teaspoons chopped fresh mint
2 cups freshly grated Parmesan cheese (about 3 ounces)
2 cups (or more) low-salt chicken broth (or vegetable stock to make it vegetarian)

• Preheat oven to 350°F.
• Divide bread between 2 baking sheets.
• Bake until cubes are dry but not hard, stirring occasionally, about 15 minutes.
• Heat oil in heavy large skillet over medium-high heat.
• Add onions, celery, and garlic.
• Sauté until celery is soft, about 10 minutes.
• Mix in artichokes, thyme, and mint; sauté 2 minutes longer.
• Transfer artichoke mixture to large bowl. (Bread and artichoke mixture can be made 1 day ahead.
• Cover separately. Store bread at room temperature. Refrigerate artichoke mixture and reheat to lukewarm before continuing.)
• Add bread to artichoke mixture; toss to blend well. Mix in cheese, then 1 cup broth. Season with salt and pepper.

Bake seperately from turkey:

• Preheat oven to 350°F.
• Generously butter 13x9x2-inch glass baking dish.
• Add enough extra broth to stuffing to moisten (3/4 cup to 1 1/4 cups).
• Transfer stuffing to prepared dish. Cover with buttered foil, buttered side down.
• Bake until heated through, about 40 minutes.
• Uncover and bake until top is slightly crisp and golden, about 20 minutes longer