Savory Spinach and Artichoke Stuffing

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I use Food Network recipes often, but without a doubt, this is my favorite recipe. I have always received more compliments on this dish than any other. The slight modifications I make are to use marinated artichoke hearts and I use half and half instead of whole cream. The only problem is that I never have leftovers. If any stuffing is left, everyone else quickly packages it up and takes it home with them!

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This is a yummy dish! Everything was great, however, my husband did comment that the artichoke was a bit overwhelming. So, next time, I may just do a can and a half and chop it up well to better incorporate it into the stuffing. The brie was excellent, don't skimp! Overall I would make this again with the slight modifications. :o

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I didn't have all of the vegetables so I made a cheese and onion stuffing and it was delicious! This was the perfect way to use my day-old french bread and other leftovers in the refrigerator.

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Everyone I made it for loves it! Now it gets requested every single Thanksgiving and Christmas. Definitely not cheap, but it is a gourmet tasting dish. I often substitute half the brie for another cheese (mozarella or fontina cheese. I also add the spinach with the onion/artichoke mixture to absorb some of the garlic and onion flavorings and also to dry it out a little. This is the best stuffing ever.

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This is the most awesome stuffing I have ever had. Definitely sensational; a keeper.

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Big hit at the Thanksgiving table this year! Definitely a keeper!

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This stuffing was ABSOLUTELY amazing! The flavors were so rich and blended well! As other reviewers - I used a mix of breads that made it even better! This will definitely be in the rotation for Thanksgiving!

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Best. Stuffing. EVER.
I only used 2 cans of artichokes and it was the best dish on our thansksgiving table. Everyone agreed
that it was the hit of the day. I'll make this every year from now on. YUM!

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This recipe made the day with everyone. I know when you first look at the thought of spinach/artichoke stuffing many would say YUK!! The taste and appearance of this stuffing is wonderful. I made a few adjustments as I was shopping. I added 3 breads together, french, pumpernickel and a garlic/onion herb bread I found in the bakery at Dillons. By far, this is the absolute best stuffing I have ever eaten. It will be a regular at our home from now on!!!!

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This has been a tradition on our family holiday tables since we discovered the recipe about six years ago. It is very rich and very tasty - Highly decadent! We use toasted sourdough instead of french bread - I think the thicker bread helps to absorb some of the liquid and gives it more of a fluffy consistency. The flavors might be too intense for younger guests, but in time they seem to come around. Our daughter was 12 when we first tried it and she was not a fan. Now she is requesting this as a must for our Thanksgiving table!