SPINACH and ARTICHOKE STUFFING

1/4 c. extra virgin olive oil
3 cups cooked spinach, roughly chopped (about 2 1/2 pounds fresh)
2 cups chopped yellow onions
1 T. roughly chopped garlic
1 T. Italian seasoning blend
2 1/2 t. salt
1 1/4 t. freshly ground black pepper
3 (8 1/2 ounce) cans quartered artichoke hearts, and tough outer leaves removed
2 large eggs
1 1/2 c. heavy cream
2 c. chicken stock
2 T. lemon juice
12 - 14 cups cubed (1 inch) day-old French bread (about 1 loaf)
8 ounces Brie, rind removed and cut into 1/2 inch cubes
1/2 cup freshly grated Parmesan
1/4 c. minced fresh parsly leaves

Preheat oven to 350 degrees.
Grease a 9 x 13 inch baking dish with 1 T. olive oil

Cook spinach. Rinse in cold water. Squeeze out excess water. Roughly chop, and reserve.

Heat 1 T. 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, 2 t. of Italian seasoning, 1/2 t. salk, and 1/4 t. pepper, and cook, stirring, until the garlic is fragrant, about 30 seconds. Add the artichokes and cook, stirring another 2 mintues. Remove from the heat and reserve.

Combine the eggs, cream, chicken stock, lemon juice, remaining 1 T. Italian seasoning, remaining 2 t. salt, and remaining 1 t. pepper in a large bowl. Whisk to combine. Add the bread, spinach, artichoke ixture, brie, 1/4 c. Parmesan, and parsley and stir to combine. If bread does not absorb all the liquid immediately then let rest until this happens, about 20 minutes.

Pour the bread mixture into the prepared dish. Sprinkle remaining 1/4 cup Parmesan over the top and drizzle with remaining 2 T. olive oil. Bake until firm in the center and golden brown, about 1 hour. Serve warm

Number of Servings: 16

Recipe submitted by SparkPeople user JEANELLEN59.