Killer Stuffing

2008-12-25-Christmas-015The moniker, "Killer Stuffing", was bestowed by my girls. Read the ingredient list below and you'll understand why.
1 Tbsp garlic, chopped
1 1/2 Tb Italian seasoning
2 1/2 tsp salt
1 1/4 tsp black pepper
2 large eggs
1 1/2 c heavy cream
2 c chicken stock
2 Tbsp lemon juice

25 oz artichoke hearts - Costco sells these in large jars
2 1/2 lb spinach - Costco sells bags that large
2 c yellow onions, chopped
14 c bread cubes

1/2 c grated Parmesan cheese
3 Tbsp extra virgin olive oil


Preheat the oven to 350 degrees F. Spray a 9 by 13-inch baking dish with Pam.

Wilt the spinach in a steamer basket or divide it in thirds and nuke each third for one minute. Drain and rinse with cold water. Squeeze as much water from spinach as possible, then put aside.

Combine the garlic, Italian seasoning, salt, pepper, eggs, cream, chicken stock, and lemon juice in a large bowl. Whisk. Add the artichokes, spinach, onions and bread, and stir to combine. If bread does not absorb all of liquid immediately then let it sit until this happens, about 20 minutes. (This is why you dry the bread cubes for two days.)

Pour the bread pudding mixture into the prepared dish. Sprinkle Parmesan over the top. Bake until firm in the center and golden brown, about 1 hour. Serve warm. PUT A COOKIE SHEET LINED WITH FOIL UNDER THE BAKING DISH TO CATCH DRIPS BECAUSE IT WILL MAKE A REAL MESS OF YOUR OVEN.  I make this dish a couple of days ahead.

DUH.  On the 23rd of December, when I normally make this dish, I let out an ear-splitting scream.  I had forgotten to dry the bread cubes.  I also forgot to thaw the turkey, but that's another story.  So, being the mother of invention, I cut the bread and spread it on a cookie sheet and put it in the oven at 350º for two 10 minute drying sessions, turning the bread over in between.  Worked like a charm.  The dish that I used in the above picture is pretty deep, which is a good thing for this recipe as it tends to bubble over.

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