Savory Spinach and Artichoke Stuffing

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I like to try a new stuffing every year around the holidays to change things up. Last year I made the Jalapeno Bacon Stuffing off of here & it was to die for. This year I made this one and it's absolutely superb! Not an easy recipe to make tho. It's very time consuming & can be expensive with the ingredients, but trust me when I say, IT'S WORTH IT. An AMAZING blend of flavor. My husband and inlaws couldn't stop raving about how good it was and requested it for next Thanksgiving & Christmas. I used an Italian round because my bakery was completely out of French, and think I will stick with the Italian for next time. I also used the full 3 cans of artichokes and glad I did, because it was perfect. The reviews that stated this stuffing isn't good the next day have no clue what they are talking about! this stuffing was as good, if not better, the day after. It's like all the flavors had time to meld together!

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My family makes this every year for thanksgiving and it is always a big hit! We substitute two boxes of frozen chopped spinach (which we thaw and drain instead of fresh spinach to save some time and money, and it always comes out great. We have also prepared this a day ahead of time and let it sit over night and it still comes out just as good. One of my favorite recipes from this site to date :

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This was fantastic. My favorite is normally bread stuffing in the turkey itself, but this was outstanding. I helped my sister-in-law make it and we had fun while creating a beautiful dish which everyone enjoyed.

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This stuffing recipe is amazing! This will be my 6th year to make it at Thanksgiving. We never have leftovers. Everyone loves it.

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Try this one, you will not be disappointed. Made it last year and got RAVE reviews, and was asked to make again this Thanksgiving, and several requests for recipe!

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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.