Spinach and Artichoke Stuffing

Ingredients

• 1 500g round or loaf of pumpernickel bread
• 3 tablespoons butter
• 1 onion, cut into small dice
• 150g chopped, frozen spinach, thawed
• 1 can (227g) artichoke hearts, roughly chopped
• 227g can water chestnuts, roughly chopped
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon dried thyme
• ½ teaspoon salt
• ½ teaspoon pepper
• 1 ¼ cup chicken stock
• ¼ cup 35% cream
• 1 tablespoon lemon zest (about 1 lemon)
• 2 tablespoons lemon juice
• 1 250g round of Brie, cut into ½” chunks

Directions

1. Butter a 9x13-inch casserole dish and preheat the oven to 375°F 
2. Cut or tear the bread into small pieces. Lay it out on a baking sheet and let it sit for 24-36 hours or more until it is “stale”. Alternatively, place the baking sheet in a 350°F oven for 15 minutes, stirring occasionally, until the bread is dried out. Remove and allow to cool.  
3. Place a large skillet(14-inches) over medium heat. Add the butter. Once melted add the onion. Cook the onion for 2-3 minutes, until soft and translucent. 
4. Add the spinach, artichokes, water chestnuts, garlic powder, onion powder, thyme, salt and pepper. Stir to combine.  
5. Add the chicken stock and cream. Bring to a simmer and cook for 30 seconds. Stir in the lemon zest and lemon juice. Remove the skillet from the heat.  
6. Add the pumpernickel bread to the skillet . Toss everything together until the bread is coated and begins to soften and reduce in volume slightly. Stir in three quarters of the brie.  
7. Scoop the mixture into the prepared casserole dish. Top with the remaining brie pieces. Cover with aluminum foil.  
8. Bake for 30 minutes. Remove the aluminum foil and bake for another 15 minutes uncovered. Serve.