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Spinach, Artichoke, Brie, and Sundried Tomato Stuffing
HELPFUL HOMEMADE18Ingredients
90Minutes
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Ingredients
US|METRIC
1 SERVINGS
- 1/4 cup extra virgin olive oil (divided)
- 2 1/2 lb. frozen spinach (3 frozen packages cooked and drained)
- 2 cups yellow onions (chopped, about 1 large onion)
- 3 cloves garlic (roughly chopped)
- 10 sprigs fresh thyme (about 2 tablespoons)
- 4 sprigs fresh rosemary (about 2 tablespoons)
- 2 1/2 tsp. salt
- 1 1/4 tsp. freshly ground black pepper
- 8.5 oz. artichoke hearts (quartered, any tough outer leaves removed)
- 3 oz. sundried tomatoes (chopped)
- 2 large eggs
- 1 1/2 cups fat free half and half (or regular half and half or heavy cream)
- 2 cups vegetable broth (I use low sodium)
- 2 Tbsp. lemon juice
- 14 cups French bread (cubed, 1-inch day-old, about 2 loaves)
- 1/2 lb. brie (rind removed and cut into ½ inch cubes)
- 1/2 cup freshly grated Parmesan
- 1/4 cup fresh parsley leaves (minced)
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