SPINACH ARTICHOKE STUFFING
INGREDIENTS
1 large loaf French bread
2 c. frozen spinach, defrosted and drained
1 can artichoke hearts, drained and chopped
2 c. mozzarella, divided
1 tbsp. butter
1/2 Onion, finely chopped
2 stalks celery, finely chopped
2 garlic cloves, minced
1 tsp. freshly chopped sage
1 tsp. freshly chopped thyme
1 tsp. freshly chopped rosemary
1/2 tsp. red pepper flakes
1 1/2 c. chicken broth
8 oz. Cream Cheese, Cubed
kosher salt
Freshly ground black pepper
DIRECTIONS
1. Tear or slice bread into cubes and leave out overnight to dry out.
(Alternately, place bread on baking sheets and bake at 200º for 20
minutes.)
2. Preheat oven to 350° and grease a large baking dish.
3. In a large bowl, combine bread, spinach, artichoke hearts, and 1 1/2
cups mozzarella. Set aside.
4. In a large skillet over medium heat, melt butter. Add onion and celery
and cook until onion is translucent, 3 to 4 minutes. add garlic and herbs
and cook until fragrant, about 2 minutes. Add chicken broth and cream
cheese and bring to a simmer until cream cheese melts. Season with
salt and pepper and remove from heat.
5. Pour bread mixture into prepared baking dish, making sure it is evenly
distributed. Pour over cream cheese mixture and sprinkle with
remaining mozzarella. Bake until liquid is evaporated and cheese is
melted and golden, 20-25 minutes. Serve.