Serves: 8
Total Calories: 618

2 (6-ounce) jars marinated artichoke hearts undrained, coarsely chopped
6 cups seasoned stuffing mix
1 (10-ounce) package frozen chopped spinach thawed and squeezed dry
1/2 cup grated Parmesan or Romano cheese
1 teaspoon dried oregano
1 teaspoon dried basil
1 cup dry white wine dry sherry, or broth

1. Preheat the oven to 325°F. Liberally grease a 2 1/2- to 3-quart casserole dish and set aside.

2. Combine the artichokes, along with the marinating liquid, and the stuffing in a large bowl. Add all of the remaining ingredients except for the wine or broth, and toss together lightly. Add the wine and mix, adding more liquid if a moister stuffing is desired.

3. Transfer the stuffing to the prepared dish, cover, and bake for 30 to 40 minutes, or until heated through. If a crisp top is desired, uncover the dish and bake for 10 additional minutes.

Nutritional Facts:

Serves: 8
Total Calories: 618
Calories from Fat: 270

More Recipes from the Mrs. Cubbison's Best Stuffing Cookbook Cookbook:
New England Oyster Dressing
Spicy Southwestern Corn Stuffing
Texas-Style Bourbon Stuffing
Hawaiian Tropical Stuffing
Taste Of Italy Stuffing
Mediterranean Stuffing
Chinese-Ginger-Sesame Stuffing
Chinese Shiitake Mushroom Stuffing
Mexican Red Mole Stuffing
Mexican Chorizo and Salsa Stuffing
German-Style Apple and Sausage Stuffing