Spinach and Artichoke Stuffing

Spinach, artichoke, brie, and sundried tomato stuffing. A delectable side dish addition to your holiday table!

¼ cup extra-virgin olive oil, divided
2½ pounds frozen spinach, (3 frozen packages cooked and drained)
2 cups chopped yellow onions (about 1 large onion)
3 cloves garlic, roughly chopped
10 sprigs fresh thyme (about 2 tablespoons)
4 sprigs fresh rosemary (about 2 tablespoons)
2½ teaspoons salt
1¼ teaspoons freshly ground black pepper
3 cans (8½ ounce) quartered artichoke hearts, any tough outer leaves removed
3 ounces sundried tomatoes, chopped
2 large eggs
1½ cups fat free half and half (or regular half and half or heavy cream)
2 cups vegetable broth (I use low sodium)
2 tablespoons lemon juice
12 to 14 cups cubed (1-inch) day-old French bread (about 2 loaves)
½ pound Brie, rind removed and cut into ½ inch cubes
½ cup freshly grated Parmesan
¼ cup minced fresh parsley leaves

View the full recipe at Ruffles & Truffles →