Spinach Artichoke Stuffing
Your favorite dip has been given new life in this super decadent stuffing.
- 1 loaf French bread
- 8 oz. cream cheese cubed
- 2 cups frozen spinach thawed and drained
- 2 cups mozzarella cheese shredded
- 1 1/2 cup chicken broth
- 1 can artichoke hearts drained and chopped
- 1/2 onion finely chopped
- 2 stalks celery finely chopped
- 2 cloves garlic minced
- 1 tbsp butter softened
- 1 1/2 tsp fresh sage
- 1 tsp fresh thyme
- 1 tsp fresh rosemary
- 1 tsp crushed red pepper flakes
- kosher salt and black pepper
Slice your bread into cubes and let dry out overnight.
Grease your baking dish and preheat the oven to 350 degrees.
In a large bowl, mix spinach, 1 1/2 cups mozzarella, artichoke hearts, and cubed bread. Set aside.
In a large skillet, heat butter over medium-high heat. Saute onions and celery for 5 minutes or until translucent.
Add garlic and herbs and cook until fragrant. At this point, you can add the cream cheese and chicken broth and bring that up to a simmer. Season with salt and pepper to taste.
Put bread mixture into baking dish, spreading into an even layer. Pur the cream cheese mixture over it and top with remaining mozzarella.
Baking until the liquid has evaporated and the cheese has gotten bubbly and golden, or about 25 minutes.
Cool for 10 minutes then serve to hungry humans.