Spinach, Artichoke, Brie, and Sundried Tomato Stuffing

Do you have a few dishes you make only once or twice a year for the holidays? When it comes to some of the “traditional” holiday fare, I am quite content to only partake on a rare occasion like Thanksgiving or Christmas. But there happens to be one particular item I have turned into somewhat of a Thanksgiving tradition over the past few years (with a few tweaks that have occurred): a Spinach, Artichoke, Brie, and Sundried Tomato Stuffing.

The first time I created a version of this stuffing was back in 2010. It appeared here on the blog in early 2011…in my very primitive photo skill stage. It’s one of those recipes it is fun to look back on and compare how far I’ve come with that particular skill. Always improving…always improving. And I feel that way about the entire site itself, not just the photos. There may or may not be some new adjustments coming. Be prepared to see a facelift appear in the near future…as long as I get the courage to pull the trigger and take the time to set things up from scratch. Eeek.

Annnnnyway, I decided it was time to tweak this stuffing recipe around – adding sundried tomatoes to it this time around. I’m so glad I did; they added an extra bit of tang and a new texture. Between the spinach, the artichokes, and the sundried tomatoes, it’s practically healthy for you to eat it, right? Ok, I’m dreaming a bit on that front, but it IS better than only having bread involved!

This particular recipe yields a pretty large batch, so it’s likely you’ll have leftovers unless you have a large group available to partake in this creation. For me, that is pretty great. Not only do I enjoy leftovers, but there is a breakfast option involved that I am going to be sharing with you on Sunday, so you’re going to want to check back in to see what that is…hint hint!

In the meantime, make a big batch of this yummy stuffing and dig in to a big plate of it. Trust me: you won’t regret it. The fact that I’ve made it year after year has to mean something, right?

Spinach, Artichoke, Brie, and Sundried Tomato Stuffing

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Prep time 30 mins
Cook time 1 hour
Total time 1 hour 30 mins
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: Katie Compton - Ruffles & Truffles 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
3.2.2807

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