Spinach, Artichoke, and Herb Stuffing Recipe

There’s something magical about a dish that brings comfort and freshness together in every bite. Spinach, Artichoke, and Herb Stuffing does exactly that — combining the cozy warmth of baked bread with the earthy goodness of spinach, the tangy richness of artichokes, and the aromatic blend of herbs. This dish is perfect for those chilly evenings when you crave something hearty yet vibrant. It’s also an excellent choice for special gatherings or family dinners, offering a delicious twist on the classic stuffing everyone knows and loves.

The inspiration for this recipe comes from the classic spinach artichoke dip — a favorite appetizer turned into a satisfying side dish. By blending the creamy, savory flavors of the dip with the rustic texture of homemade stuffing, this recipe creates a crowd-pleasing experience that’s perfect for any table. Whether you’re serving roasted poultry, beef, or a vegetarian main course, this stuffing adds a layer of comfort and flavor that will have everyone asking for seconds.

Why You’ll Love This Spinach, Artichoke, and Herb Stuffing

If you love stuffing recipes with a gourmet twist, this version is bound to impress. Here’s why it stands out:

• Fresh and Flavorful: The combination of spinach, artichokes, and herbs delivers a light yet satisfying taste that balances perfectly with hearty bread.

• Versatile: Works beautifully as a side dish for poultry, beef, or even vegetarian mains.

• Make-Ahead Friendly: You can prep this recipe a day in advance, making it ideal for busy cooking days.

• Nutrient-Rich: Packed with greens and vegetables, this stuffing offers both comfort and wholesome goodness.

• Customizable: Easily adapt it with your favorite bread or herbs for a personal touch.

Ingredients

Bread Base:

• 1 loaf (about 12 cups) of day-old French bread, cubed

• 3 tablespoons olive oil

• 1 medium onion, finely chopped

• 3 cloves garlic, minced

Vegetable Mixture:

• 4 cups fresh spinach, chopped

• 1 can (14 oz) artichoke hearts, drained and roughly chopped

• 1 cup celery, finely diced

• 1 cup carrots, finely diced

Herbs and Seasoning:

• 2 tablespoons fresh parsley, chopped

• 1 tablespoon fresh thyme leaves

• 1 tablespoon fresh rosemary, minced

• 1 teaspoon dried oregano

• 1 teaspoon salt (adjust to taste)

• ½ teaspoon black pepper

Binding Ingredients:

• 1½ cups low-sodium vegetable broth (or chicken broth if not vegetarian)

• 2 large eggs, lightly beaten

• ½ cup shredded mozzarella cheese (optional, for a creamy texture)

• ¼ cup grated Parmesan cheese

Directions

1. Prepare the Bread Base:
   Preheat your oven to 350°F (175°C). Spread the cubed bread onto a large baking sheet and toast for about 10–12 minutes, or until lightly golden and crisp. Set aside to cool slightly.

2. Sauté the Aromatics:
   In a large skillet, heat olive oil over medium heat. Add the chopped onion and cook for 3–4 minutes, until translucent. Add minced garlic and sauté for another 30 seconds until fragrant.

3. Add Vegetables:
   Stir in the diced celery and carrots, cooking for about 5–6 minutes, until softened. Then, add the spinach and artichokes. Cook until the spinach wilts and any excess moisture evaporates.

4. Season and Combine:
   Sprinkle in the parsley, thyme, rosemary, oregano, salt, and pepper. Stir to evenly coat the vegetables and let the mixture cook for another 2 minutes to develop flavor.

5. Assemble the Stuffing:
   In a large mixing bowl, combine the toasted bread cubes and the vegetable mixture. Gently toss to mix.

6. Add the Binding Ingredients:
   In a small bowl, whisk together the broth and eggs. Pour this mixture evenly over the bread and vegetables, stirring until everything is moistened but not soggy. If desired, mix in the mozzarella and Parmesan cheese for a touch of creaminess.

7. Bake to Perfection:
   Transfer the stuffing mixture to a lightly greased 9×13-inch baking dish. Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 15–20 minutes, until the top is golden brown and crisp.

8. Serve Warm:
   Let the stuffing cool for a few minutes before serving. Garnish with extra herbs for a fresh, aromatic finish.

Prep Time, Cook Time, Total Time, Yield

• Prep Time: 25 minutes

• Cook Time: 45 minutes

• Total Time: 1 hour 10 minutes

• Yield: 8 servings

Notes

• Bread Tip: Day-old bread works best because it absorbs the liquid without becoming mushy. You can also use sourdough or whole-grain bread for extra flavor.

• Cheese Option: For a lighter version, omit the cheese entirely. The stuffing will still be moist and flavorful.

• Make-Ahead Instructions: Assemble the stuffing up to a day ahead, cover tightly, and refrigerate. Bake when ready to serve.

• Broth Choice: If you prefer a vegetarian version, use vegetable broth instead of chicken broth.

• Texture Tip: For a crispier top, drizzle a bit of olive oil over the stuffing before baking uncovered.

The Secret to Perfect Stuffing Every Time

The key to making a standout stuffing lies in achieving the right balance of texture and flavor. You want a crisp top layer that contrasts beautifully with a tender, moist interior. Toasting your bread before mixing helps prevent sogginess and ensures each bite has structure.

Fresh herbs are also essential. While dried herbs add depth, using fresh parsley, thyme, and rosemary gives this dish a vibrant flavor that stands out from traditional stuffings. Don’t skip the sauté step — it helps develop a rich, savory base by caramelizing the onions and releasing the natural sweetness of the vegetables.

Finally, make sure to taste your mixture before baking (without the raw egg mixture) so you can adjust the seasoning to your liking.

Health Benefits of Spinach and Artichokes

Beyond flavor, this Spinach, Artichoke, and Herb Stuffing is filled with nutrients that make it a healthier choice.

• Spinach is packed with iron, vitamin A, and antioxidants that support energy and overall health.

• Artichokes are a great source of fiber and help promote digestion, while also adding a unique earthy flavor.

• Fresh herbs like thyme, parsley, and rosemary provide anti-inflammatory properties and elevate both the aroma and nutrition of the dish.

Together, these ingredients transform an ordinary side dish into something that feels indulgent yet nourishing.

Variations to Try

If you love experimenting in the kitchen, this stuffing is incredibly versatile. Here are a few ways to switch it up:

1. Cheesy Spinach Artichoke Stuffing: Double the mozzarella and Parmesan for a rich, creamy bite that mimics the classic dip.

2. Wild Rice Blend: Replace half of the bread with cooked wild rice for a heartier, more textured stuffing.

3. Mushroom Lover’s Version: Add 2 cups of sautéed mushrooms for an earthy twist that complements the artichokes.

4. Lemon and Herb Variation: Add a tablespoon of lemon zest for a bright, citrusy touch.

5. Nutty Crunch: Stir in ½ cup of chopped walnuts or pecans for added crunch and flavor depth.

Serving Suggestions

This Spinach, Artichoke, and Herb Stuffing pairs wonderfully with a variety of main dishes. Try it alongside:

• Roasted or grilled chicken

• Baked salmon or other flaky white fish

• Herb-roasted turkey or Cornish hens

• Vegetarian mains like stuffed peppers or lentil loaf

You can also enjoy it as a standalone dish — simply serve it with a fresh salad or roasted vegetables for a light yet filling meal.

How to Store and Reheat

Refrigeration: Store leftovers in an airtight container for up to 4 days.

Freezing: This stuffing freezes beautifully. Place in a freezer-safe dish or bag for up to 2 months. When ready to serve, thaw overnight in the refrigerator.

Reheating: Reheat in the oven at 350°F (175°C) for 15–20 minutes or until warmed through. For smaller portions, use the microwave, but reheat slowly to avoid drying out.

FAQs

1. Can I make this stuffing vegetarian?
Yes! Making this recipe vegetarian is simple and doesn’t compromise any of its delicious flavor. The main adjustment is to use vegetable broth instead of chicken broth. Vegetable broth adds a savory depth that complements the earthy tones of spinach and artichokes beautifully. You can even enhance it by simmering the broth with a bay leaf, garlic, or a few extra herbs for added aroma. If you’re including cheese, make sure to choose vegetarian-friendly options, as some cheeses are made with animal rennet. There are many excellent vegetarian Parmesan-style cheeses or mozzarella alternatives that melt beautifully and maintain that creamy texture. With these small swaps, you’ll have a perfectly balanced and satisfying dish that everyone — vegetarian or not — will love.

2. Can I use frozen spinach instead of fresh?
Absolutely. Frozen spinach is a convenient and time-saving option that works perfectly in this recipe. When using frozen spinach, it’s important to thaw it completely and then squeeze out all excess moisture. This step ensures your stuffing doesn’t become watery, as spinach tends to release liquid during cooking. You can do this by pressing it gently between paper towels or using a clean kitchen cloth. Once drained, the spinach can be added directly to the sautéed vegetables and herbs. Frozen spinach actually offers a nutritional advantage too — it’s often flash-frozen at peak freshness, preserving its vitamins and minerals. So, if fresh spinach isn’t available, don’t hesitate to use frozen; the end result will still be full of flavor, color, and wholesome goodness.

3. What type of bread works best for stuffing?
The bread you choose sets the foundation for great texture and taste. Sturdy, crusty bread varieties like French bread, Italian loaf, or sourdough are ideal because they absorb the broth without falling apart. Their firm crumb structure gives the stuffing a light yet hearty consistency — moist on the inside and slightly crisp on top. It’s best to use day-old or lightly toasted bread cubes, as fresh bread tends to get too soft and soggy. You can even mix bread types for added flavor complexity, such as combining sourdough with whole grain. If you prefer a denser stuffing, a rustic whole-wheat loaf works beautifully. No matter your choice, toasting the cubes before mixing ensures that each bite holds its shape and soaks up all those savory, herby flavors.

4. How can I make this stuffing dairy-free?
Creating a dairy-free version of this stuffing is effortless and just as tasty. Simply omit the cheese altogether or substitute it with a high-quality dairy-free alternative. Many plant-based mozzarella or Parmesan-style cheeses melt nicely and add a similar creamy richness. You can also enhance the flavor naturally by increasing the amount of fresh herbs or adding a sprinkle of nutritional yeast for a cheesy note. Olive oil can replace butter if you typically use it to sauté the vegetables. The result is still aromatic, satisfying, and every bit as flavorful as the original — proof that you don’t need dairy to enjoy a rich and comforting stuffing experience.

Spinach, Artichoke, and Herb Stuffing Recipe

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• Author: Michelle Davis
• Total Time: 1 hour 10 minutes

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Description

A fresh and comforting twist on classic stuffing, this Spinach, Artichoke, and Herb Stuffing blends the earthy flavors of spinach and artichokes with the fragrant aroma of herbs and toasted bread. It’s light yet hearty, perfect as a flavorful side dish for family dinners, festive gatherings, or cozy evenings at home.

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Ingredients

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• 1 loaf (about 12 cups) day-old French bread, cubed

• 3 tablespoons olive oil

• 1 medium onion, finely chopped

• 3 cloves garlic, minced

• 4 cups fresh spinach, chopped

• 1 can (14 oz) artichoke hearts, drained and roughly chopped

• 1 cup celery, finely diced

• 1 cup carrots, finely diced

• 2 tablespoons fresh parsley, chopped

• 1 tablespoon fresh thyme leaves

• 1 tablespoon fresh rosemary, minced

• 1 teaspoon dried oregano

• 1 teaspoon salt

• ½ teaspoon black pepper

• 1½ cups low-sodium vegetable broth (or chicken broth if not vegetarian)

• 2 large eggs, lightly beaten

• ½ cup shredded mozzarella cheese (optional)

• ¼ cup grated Parmesan cheese

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Instructions

• Preheat oven to 350°F (175°C). Spread cubed bread on a large baking sheet and toast for 10–12 minutes, or until lightly golden and crisp. Set aside.

• In a large skillet, heat olive oil over medium heat. Add the chopped onion and cook for 3–4 minutes until translucent. Add minced garlic and cook another 30 seconds until fragrant.

• Stir in the diced celery and carrots. Cook for 5–6 minutes, until softened. Add spinach and artichokes; cook until spinach wilts and excess moisture evaporates.

• Season with parsley, thyme, rosemary, oregano, salt, and pepper. Stir to combine and cook for 2 minutes to enhance the flavors.

• In a large mixing bowl, combine the toasted bread cubes and the vegetable mixture. Toss gently to mix.

• Whisk together the broth and eggs in a separate bowl. Pour over the bread and vegetables, stirring until moistened but not soggy. If using, add mozzarella and Parmesan cheese.

• Transfer the mixture to a lightly greased 9×13-inch baking dish. Cover with foil and bake for 25 minutes. Remove foil and bake for another 15–20 minutes, or until the top is golden and crisp.

• Let cool slightly before serving. Garnish with extra herbs if desired.

Notes

• Use day-old or toasted bread to prevent sogginess.

• Substitute vegetable broth for a vegetarian version.

• Omit cheese or use dairy-free alternatives for a dairy-free option.

• Assemble ahead of time, cover, and refrigerate overnight; bake before serving.

• Drizzle a bit of olive oil before baking uncovered for a crispier top.

• Prep Time: 25 minutes
• Cook Time: 45 minutes

Michelle Davis