This is a great change from the usual stuffing – goes really well with any roast – beef, turkey, chicken or lamb. We’ve had it with all! Now a family favourite. Even better is that leftovers make a fantastic snack or breakfast.
Preheat oven to 350
1/4 cup olive oil
2 cups chopped onion
1/2 cup sliced celery
1 tbsp roughly chopped garlic
Saute until onions, celery and garlic are soft and translucent. Set aside to cool.
In large bowl combine:
12-14 cups cubed stale bread (I like calabrese or french)
1/2 cup freshly grated Parmesan cheese
2 tbsp Italian seasonings
2 tsp salt
1 1/2 tsp freshly ground pepper
3 cups chopped fresh spinach
1 tin artichoke hearts, roughly chopped (tough outer leaves removed)
1/4 cup minced parsley
Toss gently to combine
4 large eggs
3 cups cream
2 cups milk
Add the onion mixture and the egg/milk/cream mixture to the large bowl with bread and vegetables.
If the bread does not absorb all the liquid right away – set aside until it does.
Put all the mixture into a greased 9 x 13 baking dish and sprinkle the top with more freshly grated parmesan and a dusting of salt and pepper. Bake at 350 for approximately 1 hour.
Our family really likes the crunchy bits of stuffing or bread pudding, so I baked this earlier in the day in muffin tins so there were lots of edges, then turned it into a clay baker and warmed it all up for dinner.
If you really want to take this over the top …. crumble a bit of brie cheese into the dry mixture before adding the onion and milk mixtures.