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.
Ingredients
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1 loaf (about 12 cups) day-old French bread, cubed
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3 tablespoons olive oil
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1 medium onion, finely chopped
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3 cloves garlic, minced
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4 cups fresh spinach, chopped
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1 can (14 oz) artichoke hearts, drained and roughly chopped
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1 cup celery, finely diced
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1 cup carrots, finely diced
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2 tablespoons fresh parsley, chopped
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1 tablespoon fresh thyme leaves
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1 tablespoon fresh rosemary, minced
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1 teaspoon dried oregano
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1 teaspoon salt
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½ teaspoon black pepper
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1½ cups low-sodium vegetable broth (or chicken broth if not vegetarian)
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2 large eggs, lightly beaten
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½ cup shredded mozzarella cheese (optional)
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¼ cup grated Parmesan cheese
Instructions
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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.
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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.
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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.
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Season with parsley, thyme, rosemary, oregano, salt, and pepper. Stir to combine and cook for 2 minutes to enhance the flavors.
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In a large mixing bowl, combine the toasted bread cubes and the vegetable mixture. Toss gently to mix.
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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.
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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.
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Let cool slightly before serving. Garnish with extra herbs if desired.
Notes
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Use day-old or toasted bread to prevent sogginess.
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Substitute vegetable broth for a vegetarian version.
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Omit cheese or use dairy-free alternatives for a dairy-free option.
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Assemble ahead of time, cover, and refrigerate overnight; bake before serving.
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Drizzle a bit of olive oil before baking uncovered for a crispier top.
- Prep Time: 25 minutes
- Cook Time: 45 minutes