Spinach, Artichoke, Brie, and Sundried Tomato Stuffing
 
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Spinach, Artichoke, Brie, and Sundried Tomato Stuffing isn't your average Thanksgiving side dish. It's so yummy might even be tempted to eat it on it's own as a main course!
Author:
Recipe type: Side Dish
Serves: 1 9x13 inch pan
Ingredients
  • ¼ cup extra-virgin olive oil, divided
  • 2½ pounds frozen spinach, (3 frozen packages cooked and drained)
  • 2 cups chopped yellow onions (about 1 large onion)
  • 3 cloves garlic, roughly chopped
  • 10 sprigs fresh thyme (about 2 tablespoons)
  • 4 sprigs fresh rosemary (about 2 tablespoons)
  • 2½ teaspoons salt
  • 1¼ teaspoons freshly ground black pepper
  • 3 cans (8½ ounce) quartered artichoke hearts, any tough outer leaves removed
  • 3 ounces sundried tomatoes, chopped
  • 2 large eggs
  • 1½ cups fat free half and half (or regular half and half or heavy cream)
  • 2 cups vegetable broth (I use low sodium)
  • 2 tablespoons lemon juice
  • 12 to 14 cups cubed (1-inch) day-old French bread (about 2 loaves)
  • ½ pound Brie, rind removed and cut into ½ inch cubes
  • ½ cup freshly grated Parmesan
  • ¼ cup minced fresh parsley leaves
Instructions
  1. Preheat the oven to 350 degrees F. Grease a 9 by 13 inch baking dish with 1 tablespoon olive oil.
  2. Steam the frozen spinach in a microwave-safe container. Let cool. Once cool, squeeze as much water from spinach as possible, then roughly chop and reserve.
  3. Heat 1 tablespoon 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, thyme, rosemary, ½ teaspoon salt, and ¼ teaspoon pepper, and cook, stirring, until the garlic is fragrant, about 30 seconds. Add the artichokes and sundried tomatoes and cook, stirring, another 2 minutes. Remove from the heat and reserve.
  4. Combine the eggs, half and half, vegetable broth, lemon juice, remaining 2 teaspoons salt, and remaining 1 teaspoon pepper in a large bowl. Whisk to combine. Add the bread, spinach, artichoke mixture, brie, ¼ cup Parmesan, and parsley and stir to combine. If bread does not absorb all of liquid immediately then let rest until this happens, about 20 minutes.
  5. Pour the bread pudding mixture into the prepared dish. Sprinkle remaining ¼ cup Parmesan over the top and drizzle with remaining 2 tablespoons olive oil. Bake until firm in the center and golden brown, about 1 hour. Serve warm.
Notes
Adapted from Emeril Lagasse
Recipe by Helpful Homemade at https://helpfulhomemade.com/spinach-artichoke-brie-sundried-tomato-stuffing/