Thanksgiving

SPINACH and ARTICHOKE STUFFING is for Dinner.

SPINACH and ARTICHOKE STUFFING takes 45 minutes to prepare.

SPINACH and ARTICHOKE STUFFING takes 60 minutes to cook.

SPINACH and ARTICHOKE STUFFING makes 16 servings.

The ingredients for SPINACH and ARTICHOKE STUFFING are:

1/4 c. extra virgin olive oil
3 cups cooked spinach, roughly chopped (about 2 1/2 pounds fresh)
2 cups chopped yellow onions
1 T. roughly chopped garlic
1 T. Italian seasoning blend
2 1/2 t. salt
1 1/4 t. freshly ground black pepper
3 (8 1/2 ounce) cans quartered artichoke hearts, and tough outer leaves removed
2 large eggs
1 1/2 c. heavy cream
2 c. chicken stock
2 T. lemon juice
12 - 14 cups cubed (1 inch) day-old French bread (about 1 loaf)
8 ounces Brie, rind removed and cut into 1/2 inch cubes
1/2 cup freshly grated Parmesan
1/4 c. minced fresh parsly leaves

Here is how you make SPINACH and ARTICHOKE STUFFING:

Preheat oven to 350 degrees.Grease a 9 x 13 inch baking dish with 1 T. olive oilCook spinach. Rinse in cold water. Squeeze out excess water. Roughly chop, and reserve.Heat 1 T. olive oil in a large skillet over medium-high heat. Add the onions and cook until golden brown and tender, about 5 minutes. Add the garlic, 2 t. of Italian seasoning, 1/2 t. salk, and 1/4 t. pepper, and cook, stirring, until the garlic is fragrant, about 30 seconds. Add the artichokes and cook, stirring another 2 mintues. Remove from the heat and reserve.Combine the eggs, cream, chicken stock, lemon juice, remaining 1 T. Italian seasoning, remaining 2 t. salt, and remaining 1 t. pepper in a large bowl. Whisk to combine. Add the bread, spinach, artichoke ixture, brie, 1/4 c. Parmesan, and parsley and stir to combine. If bread does not absorb all the liquid immediately then let rest until this happens, about 20 minutes.Pour the bread mixture into the prepared dish. Sprinkle remaining 1/4 cup Parmesan over the top and drizzle with remaining 2 T. olive oil. Bake until firm in the center and golden brown, about 1 hour. Serve warmNumber of Servings: 16Recipe submitted by SparkPeople user JEANELLEN59.

The nutritional information for SPINACH and ARTICHOKE STUFFING is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 253.2

• Total Fat: 12.3 g
• Cholesterol: 25.4 mg
• Sodium: 714.7 mg
• Total Carbs: 24.6 g
• Dietary Fiber: 2.9 g
• Protein: 11.5 g