Name: Spinach-Artichoke Stuffing
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT2H0M0.000S
Yield: 8 to 10 servings
Ingredients: 1 stick unsalted butter, plus more for the baking dish; 1 onion, chopped; 1 bunch scallions, chopped; 1 10-ounce box frozen artichoke quarters, thawed, drained and chopped; 1 10-ounce box frozen spinach, thawed and squeezed dry; 2 cloves garlic, finely chopped; Kosher salt and freshly ground pepper; 2 1/2 cups low-sodium chicken broth; 1 cup heavy cream; 16 cups stale sourdough bread cubes (1/2-inch pieces); 2 large eggs, beaten; 1/2 cup chopped fresh parsley; 1/2 cup plus 3 tablespoons grated Parmesan cheese; 8 ounces dill Havarti cheese, cubed

Directions

Butter a 3-quart baking dish. Melt 6 tablespoons butter in a large Dutch oven over medium-high heat. Add the onion and scallions and cook until they begin to soften, about 3 minutes. Add the artichokes, spinach and garlic; season with 1 teaspoon salt and a few grinds of pepper. Cook, breaking up the spinach, until heated through and the moisture has cooked off, 3 to 4 minutes. Add 2 cups broth and the heavy cream; bring to a simmer.
Remove the pot from the heat and add the bread cubes. Drizzle with the beaten eggs and stir to evenly moisten the bread. Stir in the parsley and 1/2 cup Parmesan. Put half of the stuffing in the prepared baking dish and scatter half of the dill Havarti on top. Add the remaining stuffing and top with the remaining dill Havarti. At this point, you can let the stuffing cool, then cover with foil and refrigerate up to 3 days or cover with plastic wrap and foil and freeze up to 2 weeks. Let sit at room temperature about 30 minutes before baking.
Preheat the oven to 350 degrees F. Warm the remaining 1/2 cup broth in the microwave. Uncover the stuffing, if needed. Drizzle the hot broth over the stuffing, dot with the remaining 2 tablespoons butter and sprinkle with the remaining 3 tablespoons Parmesan. Cover with foil and bake until hot, about 30 minutes if baking after assembly or refrigeration, or 60 to 75 minutes if baking from frozen. Uncover and bake until the top is browned and crusty, 35 to 40 more minutes. Let cool 15 minutes before serving.