Savory Spinach and Artichoke Stuffing

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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!

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Best stuffing I have ever had. I used frozen artichokes, 2 boxes and three bags of spinach. I used the soft brie and did not have a problem with it being mushy. I used asiago cheese instead of Parmesan. YUMMY

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This is THE BEST STUFFING IN THE WORLD. Really.

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I made this for a veggie potluck party (substituted chicken stock with "Better Than Boullion" vegetable stock. I also used about 2/3 the amount of Brie. It was delicious, but next time I will make it exactly according to the recipe, because a bit more Brie would have been nice. Make certain to buy a firm Brie, not an extra creamy, soft type. I didn't have enough of the firm Brie on hand but had some creamy Brie which I was going to add until I realized that it would turn into a big gooey mess, so I didn't bother. I'm looking forward to making this again for Thanksgiving.

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WHat a scrumptious dish! I have made it for several years, now, and each time I love it more...
It's great the first time around, but even gets better when it is warmed up for leftovers!
The little pockets of brie and the occasional artichoke are tasty, unexpected treats!

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Extremely good!