This savoury, cheesy stuffing is a twist on a classic side dish, made with earthy pumpernickel bread, tender spinach, briny artichokes, and chunks of melty brie. The addition of lemon zest and water chestnuts adds brightness and crunch, making this a rich yet balanced bake that’s perfect for holiday dinners or hearty weekend meals.

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Table of Contents

• Ingredients you’ll need
  
• How to make spinach and artichoke stuffing
  
• Tips for success
  
• FAQ
  

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Ingredients you’ll need for this stuffing

• 1 round or loaf (500g) pumpernickel bread
  
• 3 tablespoons butter
  
• 1 onion, diced
  
• 150g chopped frozen spinach, thawed and squeezed dry
  
• 1 can (227g) artichoke hearts, roughly chopped
  
• 1 can (227g) water chestnuts, roughly chopped
  
• 1 teaspoon garlic powder
  
• 1 teaspoon onion powder
  
• ½ teaspoon dried thyme
  
• ½ teaspoon salt
  
• ½ teaspoon pepper
  
• 1¼ cups chicken stock
  
• ¼ cup 35% cream
  
• 1 tablespoon lemon zest (from about 1 lemon)
  
• 2 tablespoons lemon juice
  
• 1 round (250g) brie, cut into ½-inch chunks
  

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How to make spinach and artichoke stuffing

1. Butter a 9×13-inch casserole dish and preheat the oven to 375°F.
   
2. Cut or tear the pumpernickel bread into small pieces. Lay them out on a baking sheet and let sit uncovered for 24–36 hours until dry. To speed it up, bake in a 350°F oven for about 15 minutes, stirring occasionally, until the bread feels firm and dry. Let cool.
   
3. In a large (14-inch) skillet over medium heat, melt the butter. Add the diced onion and cook for 2–3 minutes until soft and translucent.
   
4. Stir in the spinach, artichokes, water chestnuts, garlic powder, onion powder, thyme, salt, and pepper. Cook for 1–2 minutes to combine the flavours.
   
5. Add the chicken stock and cream to the skillet. Bring to a simmer and cook for 30 seconds, then stir in the lemon zest and lemon juice. Remove the skillet from the heat.
   
6. Add the dried pumpernickel bread to the skillet and toss until coated and slightly softened. The bread will start to shrink down a bit. Stir in three-quarters of the brie chunks.
   
7. Transfer the mixture into the prepared casserole dish. Top with the remaining brie. Cover with aluminum foil.
   
8. Bake for 30 minutes covered, then remove the foil and bake uncovered for another 15 minutes until golden and bubbling.
   
9. Serve warm.
   

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Tips for success

• Squeeze excess liquid from the thawed spinach to avoid soggy stuffing.
  
• Use pumpernickel for its earthy depth, but rye bread or whole grain can work in a pinch.
  
• If your brie has a thick rind, you can trim it, but a little rind adds texture and flavour.
  
• Let the stuffing rest for 10 minutes before serving so the brie sets slightly.
  

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FAQ

Can I make this stuffing ahead of time?
Yes. Assemble the stuffing and refrigerate (covered) up to 24 hours in advance. Bake as directed, adding 5–10 extra minutes if baking from cold.

Can I use fresh spinach instead of frozen?
Absolutely. Sauté about 6 cups of fresh spinach until wilted, then drain and chop before adding.

What can I use instead of brie?
Camembert or a soft goat cheese can work, or even cubes of fontina or mozzarella for a milder flavour.Can I make it vegetarian?
Yes—use vegetable stock instead of chicken stock.

Spinach and Artichoke Stuffing with Brie and Pumpernickel

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• Author: Andrea Buckett

Ingredients

Units USM

• 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
• 1/2 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 1/4 cup chicken stock
• 1/4 cup 35% cream
• 1 tablespoon lemon zest (about 1 lemon)
• 2 tablespoons lemon juice
• 1 250g round of Brie, cut into 1/2” chunks

Instructions

Butter a 9×13-inch casserole dish and preheat the oven to 375°F

1. 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.
2. 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.
3. Add the spinach, artichokes, water chestnuts, garlic powder, onion powder, thyme, salt and pepper. Stir to combine.
4. 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.
5. 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.
6. Scoop the mixture into the prepared casserole dish. Top with the remaining brie pieces. Cover with aluminum foil.
7. Bake for 30 minutes. Remove the aluminum foil and bake for another 15 minutes uncovered. Serve.